Lemon-Rosemary Layer Cake

This was the dessert that we had for Eden's baby blessing. My sister, Heather, made them into cupcakes. They are really delicious. But the cake is 756 calories a slice! Eep!


Cake:
1 c. plus 2 Tbsp. butter, softened
2 1/2 c. sugar
4 eggs
1 egg yolk
4 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. plus 1/8 tsp. baking soda
1 1/2 c. sour cream
6 Tbsp. lemon juice
3 tsp. grated lemon peel
3 tsp. minced fresh rosemary

Frosting:
2 pkg. (8-oz.) cream cheese, softened
8 1/4 c. powdered sugar
3 tsp. grated lemon peel
2 1/4 tsp. lemon juice

Directions:
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 degree for 25-30 minutes or until edges begin to brown. 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. Add the confectioners' sugar, lemon peel and juice; beat until smooth.

Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Yield: 16 servings.