This was sent to me from TOH & I love both lemon & rosemary so can't go wrong with that. It states in the description: Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon peel and fresh rosemary. It may even be good to add some lemon curd to the filling

Ingredients

16 serv.

butter↗1 cup
plus 2 tablespoons softened
sugar↗2 1⁄2 cups
eggs↗4
egg yolk↗1
all-purpose flour↗4 cups
baking powder↗3 teaspoons
salt↗1 1⁄2 teaspoons
baking soda↗1⁄4 teaspoon
plus 1/8 teaspoon
sour cream↗1 1⁄2 cups
lemon juice↗6 tablespoons
grated lemon peel3 teaspoons
minced fresh rosemary3 teaspoons
FROSTING↗
cream cheese↗16 ounces
softened
confectioners' sugar↗8 1⁄4 cups
teaspoons lemon peel, grated↗3
teaspoons lemon juice↗2 1⁄4

Step-by-step instructions

1
In a large bowl, cream butter and sugar until light and fluffy.
2
Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
3
Beat in the lemon juice, peel and rosemary.
4
Transfer to three greased and floured 9-in. round baking pans.
5
Bake at 350° for 25-30 minutes or until edges begin to brown.
6
Cool for 10 minutes before removing from pans to wire racks to cool completely.
7
In a large bowl, beat cream cheese until fluffy.
8
Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
9
Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Source: food.com

Original recipe ↗

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