Table of Contents
Lemon Rosemary Cake. Set aside. Sift together in a small bowl mix the flour, baking powder, baking soda, salt and add the finely chopped rosemary. In a large mixing bowl combine the sugar, egg yolks, and oil. Beat with a mixer on high for 2 minutes. Add the sour cream, the zest from the lemon and beat to incorporate thoroughly.
Beat in the lemon juice, zest and rosemary. Transfer to three greased and floured 9-in. round baking pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese until fluffy.
Sift together in a small bowl mix the flour, baking powder, baking soda, salt and add the finely chopped rosemary. In a large mixing bowl combine the sugar, egg yolks, and oil. Beat with a mixer on high for 2 minutes. Add the sour cream, the zest from the lemon and beat to incorporate thoroughly. Add the dry ingredients and mix to combine.
Sift together in a small bowl mix the flour, baking powder, baking soda, salt and add the finely chopped rosemary. In a large mixing bowl combine the sugar, egg yolks, and oil. Beat with a mixer on high for 2 minutes. Add the sour cream, the zest from the lemon and beat to incorporate thoroughly.
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