Ingredients:

Cake

• 1 cup plus 2 tablespoons butter, softened
• 2-1/2 cups sugar
• 4 eggs
• 1 egg yolk
• 4 cups all-purpose flour (Note: I used King Arthur’s Gluten Free Flour)
• 3 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1/4 teaspoon plus 1/8 teaspoon baking soda
• 1-1/2 cups (12 ounces) sour cream
• 6 tablespoons lemon juice
• 3 teaspoons grated lemon peel
• 3 teaspoons minced fresh rosemary

Frosting

• 2 packages (8 ounces each) cream cheese, softened
• 8-1/4 cups confectioners’ sugar
• 3 teaspoons grated lemon peel
• 2-1/4 teaspoons lemon juice

Instructions:

1. 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 the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, peel and rosemary.
2. Transfer to two or three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
4. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Yields 16 servings.

Allergen information:

• This recipe is gluten free if made with gluten free four.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition Information:

Photographs: