Ingredients
1 cup plus 2 tablespoons butter, softened2-1/2 cups sugar4 large eggs, room temperature1 large egg yolk, room temperature4 cups all-purpose flour3 teaspoons baking powder1-1/2 teaspoons salt1/4 teaspoon plus 1/8 teaspoon baking soda1-1/2 cups sour cream6 tablespoons lemon juice3 teaspoons grated lemon zest3 teaspoons minced fresh rosemaryFROSTING:2 packages (8 ounces each) cream cheese, softened8-1/4 cups confectioners’ sugar3 teaspoons grated lemon zest2-1/4 teaspoons lemon juiceOptional: Candied lemon and rosemary sprigs
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, and yolk, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Beat in lemon juice, zest and rosemary.
Transfer batter to 3 greased and floured 9-in. round baking pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon zest and juice; beat until smooth.
Spread frosting between layers and over top and sides of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
