Description
A delightful cake combining the zesty flavor of lemon with earthy rosemary, topped with a luscious lemon cream cheese frosting.
Ingredients
Scale
- 288 grams (2 ½ cups) cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 350 grams (1 ¾ cups) granulated sugar, divided
- ¾ teaspoon kosher salt
- 1 tablespoon fresh rosemary, minced
- 70 grams (5 tablespoons) unsalted butter, melted and cooled slightly
- 113 grams (½ cup) neutral oil (canola, vegetable, or avocado)
- 240 grams (1 cup) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 105 grams (about 6 large) egg yolks, room temperature
- 95 grams (about 3 large) egg whites, room temperature
Instructions
- Prepare the dry ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and 300 grams of granulated sugar. Whisk in ¾ teaspoon of kosher salt and minced fresh rosemary.
- Mix the wet ingredients: In a medium bowl, whisk together the melted butter, neutral oil, buttermilk, vanilla extract, lemon zest, and egg yolks until well combined.
- Beat the egg whites: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until they start forming soft peaks. Gradually add the remaining 50 grams of granulated sugar and continue beating until stiff peaks form.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined. Begin folding in the beaten egg whites, starting with a quarter of the egg whites to lighten the batter, then incorporate the remaining egg whites until no streaks remain.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a cake tester comes out clean. Allow the cakes to cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
- Frost the cake: Prepare the frosting by mixing room-temperature cream cheese and butter in a stand mixer. Gradually add the powdered sugar, lemon zest, and vanilla extract, beating until light and fluffy.
- Assemble: Stack and fill the layers with frosting in between. Cover the outside of the cake and top with frosting. Smooth it out or create a decorative pattern.
Notes
Use room temperature ingredients for best results. Store leftover cake covered to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: lemon cake, rosemary cake, cream cheese frosting, dessert, spring recipes
