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.
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.
Lemon Rosemary Cake with Cream Cheese Frosting
- 9 tablespoons unsalted butter, softened (130 grams)
- 1 1/4 cups sugar (250 grams)
- 2 large eggs
- 1 large egg yolk
- 2 cups flour (260 grams)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup sour cream (170 grams)
- 3 tablespoons fresh lemon juice
- 1/2 tablespoon grated lemon zest
- 1/2 tablespoon minced fresh rosemary
- 1 1/2 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 1/2 teaspoons grated lemon zest
- 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.
I don’t see why a 9×13 inch pan wouldn’t work. If you try it, let us know how it goes.
Will work in a 9×13 pan?. Being a little lazy, just want to use one pan and spread on the icing.
This has Mother’s Day dessert written all over it…
That looks really interesting! I love anything lemon.