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Home » Lemon Cakes and Such

Lemon Rosemary Cake with Cream Cheese Frosting

Last updated on May 27, 2022 By Anna 7 Comments This post may contain affiliate links.

Today’s cake is from the reader recipe section of Texas Co-op Power Magazine. It’s called Lemon Rosemary Cake with Cream Cheese Frosting and it was submitted by an eleven-year old baker with pretty sophisticated tastes. Young bakers are so adventurous these days! Anyhow, this cake was the winner of the Texas Co-op Power monthly recipe contest.

Lemon Rosemary Cake

It’s unique, yet simple. It's perfect for the holidays, but the lemon rosemary flavor makes it somewhat spring themed as well.

8 Inch Lemon Rosemary Cake Recipe

The original Lemon Rosemary Cake recipe is for a three layer cake baked in three 9-inch round pans. Since I made it for the family, I halved the recipe and used two 8-inch pans. Also, I made the cream cheese frosting a little less sweet since that’s the way we like it. Here’s a link to the 9-inch three layer original and below is the 8 inch two layer version.

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Recipe

Lemon Rosemary Layer Cake

Lemon Rosemary Cake with Cream Cheese Frosting

Cookie Madness
Lemon Rosemary Layer Cake is a light textured lemon layer cake flecked with fresh rosemary and frosted with a lemon flavored cream cheese frosting.
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

Cake

  • 9 tablespoons unsalted butter, softened (130 grams)
  • 1 ¼ cups sugar (250 grams)
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups flour (260 grams)
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup sour cream (170 grams)
  • 3 tablespoons fresh lemon juice
  • ½ tablespoon grated lemon zest
  • ½ tablespoon minced fresh rosemary

Frosting

  • 1 ½ packages cream cheese, softened (12 oz) (336 grams)
  • 6 tablespoons unsalted butter, softened (84 grams)
  • 2 cups powdered sugar (200 grams)
  • 2 teaspoons fresh lemon juice
  • 1 ½ teaspoons grated lemon zest

Instructions
 

  • Preheat oven to 350 degrees; grease and flour two 8-inch round baking pans.
  • In a large bowl, cream butter and sugar until light and fluffy. You do this with a handheld mixer or use the paddle attachment of a stand mixer. Add the eggs and yolk, one at a time, beating well after each addition.
  • In a separate bowl, thoroughly mix together flour, baking powder, salt and baking soda.
  • Add the dry ingredients and sour cream alternately, beating well by hand (or using the paddle attachment if using a stand mixer) after each addition.
  • Stir in lemon juice, zest and rosemary.
  • Divide the batter evenly between the two pans and bake 25–30 minutes, or until edges begin to brown.
  • Let the cakes cool for 10 minutes in pans, then invert onto a rack and let cool completely.
  • Frosting: Beat together cream cheese and butter until creamy. Gradually stir in the powdered sugar and beat until mixed, then add lemon juice and zest and continue beating until light and creamy.
Keyword Lemon Rosemary Cake
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Anna

    July 15, 2023 at 1:04 pm

    Thanks for trying it! It was invented by an 11 year old baker, so maybe that's why it's on the sweet side. Hopefully removing the sugar will work. You always have to be careful reducing the sugar, as it could reduce the moisture. In this case, reducing by 1/4 cup might be worth trying. I don't remember it being too sweet, but I can see how it would be to certain palates.

  2. King

    July 15, 2023 at 8:24 am

    3 stars
    a little on the sweet side. I will reduce the sugar on my next try. Otherwise very nice. The level of rosemary is just right.

  3. Anna

    May 09, 2018 at 8:30 pm

    Hi Cheryl,

    I don't see why a 9x13 inch pan wouldn't work. If you try it, let us know how it goes.

  4. Cheryl

    May 09, 2018 at 6:47 pm

    Will work in a 9x13 pan?. Being a little lazy, just want to use one pan and spread on the icing.

  5. Sonya

    May 09, 2018 at 9:13 am

    Cool!

  6. T. Martin

    May 09, 2018 at 7:04 am

    This has Mother's Day dessert written all over it...

  7. Kathy

    May 08, 2018 at 5:52 pm

    That looks really interesting! I love anything lemon.

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