Lemon-Rosemary Layer Cake with Lemon Cream-Cheese Frosting

I’m a huge fan of lemon. And when it comes to lemony desserts this one is certainly on top of the list. The best thing about making desserts is how you can so simply combine sweet and savory flavors and end up with an amazing dance in your mouth! That is exactly what you get with this cake. Soft, slightly sweet, smooth and tangy icing and a lovely lemony citrus flavor with a touch of rosemary that adds an extra layer of essence.

LEMON CAKE2

LEMON CAKE3

LEMON CAKE1

Like many of the recipes I find, I tend to adjust them to suit my preferences.* I have to admit, this recipe has quite the list of ingredients, but don’t let that deter you from making it, I guarantee you it’s so worth it! Once you have assembled all the ingredients, it all goes down pretty quick.

Lemon-Rosemary Layer Cake w/Lemon Cream-Cheese Frosting
Serves 8
A deliciously fresh and savory Lemon and Rosemary dessert!
Write a review
Print
Prep Time
30 min
Cook Time
40 min
Total Time
2 hr
Prep Time
30 min
Cook Time
40 min
Total Time
2 hr
Ingredients For the Cake
  1. 2 1/2 cups Cake Flour
  2. 1 1/4 teaspoon Baking Powder
  3. 1/4 teaspoon Baking Soda
  4. 3/4 teaspoon salt
  5. 1 3/4 cups of Sugar
  6. 1 stick plus 2 Tablespoons unsalted butter, melted and slightly cooled (do not use hot)
  7. 1 cup Buttermilk, at room temperature
  8. 3 Tablespoons vegetable oil
  9. 2 teaspoons Vanilla Extract
  10. 1 Tablespoon Lemon zest
  11. 2 teaspoons Dried Rosemary, minced
  12. 6 Large egg Yolks, at room temperature
  13. 3 Large egg Whites, at room temperature
  14. Pam Baking spray
Ingredients for Frosting
  1. 8 oz. cream cheese, at room temperature
  2. 1 stick unsalted butter, at room temperature
  3. 2 Tablespoons freshly squeezed Lemon juice
  4. 1 teaspoon Vanilla extract
  5. 2 1/2 cups Confectioner's sugar (powdered sugar)
Directions for Cake
  1. Preheat oven to 350 degrees F. Grease two 8 or 9 inch round cake pans with Pam Baking spray.
  2. In the mixing bowl of your stand mixer, whisk together the Cake Flour, baking Powder, baking Soda, salt and 1 1/2 cups of sugar.
  3. In a separate bowl, whisk the cooled melted butter, egg yolks, buttermilk, oil, vanilla, lemon zest and the dried rosemary.
  4. Gradually add the wet ingredients to the dry ingredients in the mixing bowl. Whisk on low speed until fully incorporated, making sure to scrape down sides of bowl. Set aside.
  5. In another bowl, using the paddle attachment, whisk the egg whites at medium speed until foamy. With the machine running, gradually add the remaining 1/4 cups of sugar while increasing speed to high until stiff peaks form. You have just made meringue!
  6. Using a rubber spatula, gently fold in small batches of the meringue into the cake batter. Try not to deflate the meringue. You should end up with streaks of white throughout the batter.
  7. Divide the batter evenly between the two cake pans. Place on center rack of preheated oven and bake for 30-40 minutes or until the cake pulls away and edges are slightly darker and the center is no long jiggly.
  8. Cool cakes in pans on a wire rack for 10 minutes. Turn pans over and remove cakes. Let sit on rack until completely cooled.
Directions for Frosting
  1. Combine all ingredients in a mixing bowl and with the paddle attachment beat on medium speed until completely combined and fluffy. Make sure to scrape down sides of bowl. Spread the frosting over the top of the first cake, creating a layer. Place other cake atop the frosted layer and finish frosting both cakes all over. Garnish with a slice of Lemon. Refrigerate any left overs.
Adapted from Taste of Home's Lemon-Rosemary Layer Cake
Lady Diana's Pearls http://ladydianaspearls.com/

cake batter1

cake batter2

batter2

egg whites1

egg whites2

egg whites3

BATTER WHITES1

BATTER WHITES2

BATTER WHITES3

FROSTING

FROSTED LAYER

photoThis delicious cake will be the perfect dessert sitting at your spring table. Enjoy!

 

*Recipe adapted from Taste of Home’s Lemon-Rosemary Layer Cake.

You may also like...

  • Jen Dang @ Skirt The Rules

    I don’t bake very often, but this looks amazingly delicious!

    xo Jen
    Skirt The Rules

    • Hi Jen, yes, the cake is amazingly delish! Thanks for stopping by!
      -R