Lemon Rosemary Layer Cake with Swiss Meringue Buttercream
A sophisticated three-layer celebration cake combining bright citrus with herbaceous rosemary, finished with Swiss meringue buttercream. This version distinguis
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Ingredients
- 120 grams salted butter, softened
- 420 grams caster sugar
- 360 grams all-purpose flour
- 4 teaspoons baking powder
- 3 egg
- 360 milliliters whole milk
- 1 teaspoon fresh rosemary, chopped
- 3 1/4 lemon, zest and juice
- 300 grams caster sugar
- 90 milliliters water
- 5 egg, whites only
- 1 pinch salt
- 400 grams salted butter, cubed, softened
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