Dessert

Lemon Rosemary Cake is for Dessert.

Lemon Rosemary Cake takes 60 minutes to prepare.

Lemon Rosemary Cake takes 30 minutes to cook.

Lemon Rosemary Cake makes 16 servings.

The ingredients for Lemon Rosemary Cake are:

Cake:
6 tbsp unsalted butter, softened
1.5 c sugar
2 c flour
1.25 tsp baking powder
.75 tsp baking soda
3 eggs + 1 egg yolk
3/4 c light sour cream
juice and zest of 1 lemon
4 tsp minced fresh rosemary

Frosting
10 oz light cream cheese
18 oz powdered sugar
juice and zest of 1/2 lemon

Here is how you make Lemon Rosemary Cake:

Pre heat oven to 350. Grease two 9 inch cake pans with butter and line with parchment paper. Beat the butter and sugar for about 5 min until light and fluffy. Add the eggs and yolk into the butter one at a time. Stir together the flour, baking powder, baking soda and salt in a bowl. Add 1/3 of the flour mixture to the batter, then 1/2 the sour cream. Alternate the flour and sour cream like this until all have been added. Mix in the lemon juice, lemon zest and rosemary until fully blended. Pour into prepared pans and bake for 25-30 min. Cool in pans on rack for about 5 min, then remove from pan and peel off paper. Let cakes cool completely. To make the frosting: beat the cream cheese until fluffy. Slowly add the powdered sugar. Then mix in the lemon juice and zest. The frosting will likely be a little runny. Stack the cakes with a layer of fosting in between for the filling. Frost the cake with a thin layer of frosting (crumb coat) and place both frosting and cake into the refrigerator for about 30 min. Then put a second, thicker layer of frosting over the outside of the cake.Serving Size: 16 slicesNumber of Servings: 16Recipe submitted by SparkPeople user DR_NIC.

The nutritional information for Lemon Rosemary Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 352.0

• Total Fat: 10.2 g
• Cholesterol: 72.5 mg
• Sodium: 205.9 mg
• Total Carbs: 61.4 g
• Dietary Fiber: 0.5 g
• Protein: 5.3 g