Lemon-Rosemary Layer Cake Recipe: How to Make It

Ingredients

• 1 cup plus 2 tablespoons butter, softened
• 2-1/2 cups sugar
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1/4 teaspoon plus 1/8 teaspoon baking soda
• 1-1/2 cups sour cream
• 6 tablespoons lemon juice
• 3 teaspoons grated lemon zest
• 3 teaspoons minced fresh rosemary
• FROSTING:
• 2 packages (8 ounces each) cream cheese, softened
• 8-1/4 cups confectioners' sugar
• 2-1/4 teaspoons lemon juice
• Optional: Candied lemon and rosemary sprigs