This impressive cake is sure to wow you! I know it did me! I took it to a church outting and it flew off the cake plate. But then I couldn't find the plate! Found it in thekitchen being licked clean, lol!
Recipe from Taste of Home, Mary Fraser, Surprise AZ
1c plus 2T butter, softened
2 1/2 c sugar
4 eggs
1 egg yolk
4 c ap flour
3 t bp
1 1/2 t salt
1/4 t plus 1/8 bs
1 1/2 c (12 oz.) sour cream
6 T lemon juice
3 t grated lemon peel
3 t minced fresh rosemary
Frosting:
2 pkg (8 oz each) cream cheese, softened
8 1/4 c conf sug
3 t grated lemon peel
2 1/4 t lemon juice
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine flour, bp, salt and bs; add to the creamed mixture alternatly with the sour cream, beating well after each addition. Beat i the lemon juice,peel and rosemary.
Transfer to three greased and floured 9 in round baking pans. Bake at 350 25-30 min. Edges will begin to brown. Cool for 10 min. in pans then remove to wire racks.
For frosting, in a large bowl, beat cream cheese until fluffy. Add the 10x, lemon peel and juice; beat until smooth.
Spread frosting between layers, over top and sides of cake. Refrigerate left overs.
16 servings
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