Lemon Rosemary Layer Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON-ROSEMARY LAYER CAKE

This was sent to me from TOH & I love both lemon & rosemary so can't go wrong with that. It states in the description: Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon peel and fresh rosemary. It may even be good to add some lemon curd to the filling

Provided by Bonnie G 2

Categories     Dessert

Time 45m

Yield 1 Layer Cake, 16 serving(s)

Number Of Ingredients 16



Lemon-Rosemary Layer Cake image

Steps:

  • 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.
  • Transfer to 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.
  • FROSTING:.
  • In a large bowl, beat cream cheese until fluffy.
  • Add the confectioners' sugar, lemon peel and juice; beat until smooth.
  • Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 739.2, Fat 27.3, SaturatedFat 15.8, Cholesterol 129.8, Sodium 536, Carbohydrate 119.5, Fiber 1, Sugar 93.7, Protein 7.2

1 cup butter, plus 2 tablespoons softened
2 1/2 cups sugar
4 eggs
1 egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon baking soda, plus 1/8 teaspoon
1 1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon peel
3 teaspoons minced fresh rosemary
16 ounces cream cheese, softened
8 1/4 cups confectioners' sugar
3 teaspoons lemon peel, grated
2 1/4 teaspoons lemon juice

LEMON LAYER CAKE

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22



Lemon Layer Cake image

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup sour cream
1/4 cup 2% milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
SYRUP:
1/2 cup sugar
1/2 cup lemon juice
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
Optional: Lemon slices or edible flowers

ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM

When chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale - but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here's a scaled-down cake recipe straight from Buddy so you can try it yourself.

Provided by Buddy Valastro

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 17



Rosemary Olive Oil Cake with Lemon Buttercream image

Steps:

  • Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
  • In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
  • Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
  • Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
  • Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
  • Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
  • Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
  • Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.

Cooking spray
1 cup sugar
2 1/3 cups plus 3 teaspoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs plus 2 egg yolks
1 cup plus 2 teaspoons extra-virgin olive oil
1/2 cup whole milk
1/8 teaspoon pure vanilla extract
1 0.5- to 0.66-ounce package fresh rosemary, leaves roughly chopped
1 1/4 cups sugar
1 large egg yolk, plus 3/4 cup fresh egg whites (from 5 large eggs)
Grated zest and juice of 2 lemons
2 teaspoons cornstarch
4 sticks plus 1 tablespoon unsalted butter, cut into tablespoons
Pinch of salt
1 teaspoon pure vanilla extract

EASY LEMON LAYER CAKE

Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing

Provided by Liberty Mendez

Categories     Dessert

Time 1h25m

Number Of Ingredients 14



Easy lemon layer cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
  • Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
  • Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
  • For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
  • Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
75g natural yogurt
1 tsp vanilla bean paste or extract
3 lemons, zested
150g granulated sugar
3 lemons, zest of 2 pared into strips, juiced (you'll need 60ml)
150g unsalted butter, softened
150g icing sugar, sieved
1 tsp vanilla bean paste or extract
300g full-fat soft cheese

ROSEMARY LEMON CAKE

This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.

Provided by Outta Here

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16



Rosemary Lemon Cake image

Steps:

  • Preheat oven to 350°F.
  • Coat a 9-inch springform pan with nonstick cooking spray.
  • Combine first 5 ingredients in a bowl; set aside.
  • Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
  • Add yogurt, extracts, egg and egg white; beat 1 minute.
  • Add flour mixture and beat at low speed until well blended.
  • Fold in zest and cranberries.
  • Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
  • Remove from oven.
  • Pierce cake with a fork.
  • Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
  • To serve, remove ring of pan and slide bottom onto a cake plate.

1 cup all-purpose flour
1 teaspoon fresh rosemary, minced
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
3 tablespoons olive oil
1/3 cup nonfat plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1 large egg white
2 teaspoons lemon zest, grated
1/4 cup dried cranberries, diced
2 tablespoons sugar
3 tablespoons lemon juice

More about "lemon rosemary layer cake recipes"

LEMON ROSEMARY CAKE WITH LEMON DRIZZLE | BAKED BREE
Web May 3, 2019 Instructions Preheat the oven to 350-degrees and spray an 8 x 4.5-inch loaf pan with cooking spray. Cream butter and sugar until …
From bakedbree.com
4.6/5 (45)
Total Time 1 hr 10 mins
Category Cake
Calories 437 per serving
lemon-rosemary-cake-with-lemon-drizzle-baked-bree image


FLUFFY LEMON ROSEMARY CAKE CREAM CHEESE FROSTING
Web Oct 8, 2018 Instructions Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess. In a …
From bakerbettie.com
4.5/5 (304)
Total Time 50 mins
Category All Recipes
Calories 661 per serving
  • Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess.
  • In a large bowl whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar. In another bowl whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, rosemary and egg yolks.
  • For the meringue: In the bowl of your stand mixer fitted with whisk attachment, beat egg whites at medium speed until foamy. With machine running, stream in the remaining 1/4 cup sugar. Beat at high speed just until stiff peaks form. Gently transfer to a bowl and set aside.
  • Add flour mixture to the empty stand mixer bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix for about 10 seconds. Stop mixer and thoroughly scrape down the bowl. Mix again on medium for 20 more seconds just until combined.
fluffy-lemon-rosemary-cake-cream-cheese-frosting image


THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
Web Sep 21, 2020 Rosemary Lemon Loaf Cake Preheat the oven to 325 degrees Fahrenheit Mix the butter (room temperature) and sugar on medium speed in an electric mixer. Add in the sour cream and eggs and …
From sugarandcharm.com
the-best-rosemary-lemon-loaf-cake-sugar-and-charm image


LUSCIOUS LEMON LAYER CAKE - HOUSE OF NASH EATS
Web Mar 24, 2021 Lemon Rosemary Cake: Add 1 tablespoon of minced fresh rosemary to the batter along with the lemon zest for an herby twist. Lemon Simple Syrup: If you would like to brush the layers with a lemon simple …
From houseofnasheats.com
luscious-lemon-layer-cake-house-of-nash-eats image


THE ULTIMATE LEMON LAYER CAKE RECIPE | LIFE LOVE AND …
Web Jul 23, 2018 How to Make the Lemon Cake These cake layers come together quickly and easily. You just have to combine the dry ingredients and the wet ingredients separately before mixing them together. Prepare …
From lifeloveandsugar.com
the-ultimate-lemon-layer-cake-recipe-life-love-and image


ROSEMARY LEMON CAKE -THE LITTLE EPICUREAN
Web Nov 19, 2015 How to assemble lemon layer cake: This recipe makes three 6-inch lemon cake rounds. The cake is flavored with lemon juice and lemon zest, absolutely no lemon extract or any fake lemon stuff. …
From thelittleepicurean.com
rosemary-lemon-cake-the-little-epicurean image


LEMON CAKE RECIPE WITH LEMON CREAM CHEESE …
Web Apr 10, 2023 Bake lemon cake for 30 to 35 minutes at 350 degrees F. Let cool to room temperature. Prepare the frosting, then frost and decorate the cake as desired. (If possible let the cake sit for about 40 minutes.) Slice …
From wellplated.com
lemon-cake-recipe-with-lemon-cream-cheese image


LEMON ROSEMARY OLIVE OIL CAKE - PARSLEY AND ICING

From parsleyandicing.com
4.8/5 (5)
Category Cakes
Cuisine American
Total Time 55 mins


ROSEMARY & LEMON CAKE | EGGS RECIPES | JAMIE OLIVER
Web Blanch the lemon strips in boiling water for 1 minute, then drain and rinse under cold water. Return them to the pan with the lemon juice, sprigs of rosemary, sugar and 5 …
From jamieoliver.com


OLIVE OIL LAYER CAKE WITH MEYER LEMON CURD AND ROSEMARY …
Web Apr 26, 2019 In a large bowl, whisk together the sugar, flour, cornmeal, salt, baking powder, and baking soda. In a medium bowl, whisk together the Filippo Berio California …
From cloudykitchen.com


BEST LEMON BLUEBERRY CAKE RECIPE - DELISH
Web May 16, 2023 1 (15.25-oz.) box vanilla cake, plus ingredients called for on box. Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish. 1 3/4 c.. fresh blueberries, divided
From delish.com


LEMON LAYER CAKE RECIPE - BREADS AND SWEETS
Web Mar 25, 2021 More delicious fruit inspired recipes; Lemon Layer Cake with Lemon Cream Cheese Frosting. Ingredients 1x2x3x. FOR THE CAKE; FOR THE LEMON …
From breadsandsweets.com


LEMON-ROSEMARY LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF …
Web Combine flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Beat in lemon juice, zest and …
From stage.tasteofhome.com


THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
Web May 4, 2021 Instructions. To make the lemon cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the …
From livewellbakeoften.com


LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
Web Jul 9, 2018 Time for another layer cake! Not quite 14 layers like my no-bake s’mores cake or Smith Island cake, but just as fabulous as both. If you’re a lemon dessert lover like I …
From sallysbakingaddiction.com


RASPBERRY CAKE WITH LEMON BUTTERCREAM • THE PERFECT CAKE!
Web Nov 25, 2020 - My Raspberry Lemon Cake recipe is a lemon layer cake made with yogurt, fresh raspberries, and a fresh lemon buttercream frosting. Pinterest. Today. Watch. …
From pinterest.ca


LEMON ROSEMARY CAKE (SCD, PALEO, GLUTEN FREE)
Web Apr 7, 2022 Lemon Rosemary Cake Preheat the oven to 325F. Grease three 6 inch round cake pans and line the bottoms with parchment paper. Set aside. Make sure all …
From alifeofhappenstance.com


Related Search