Lemon Rosemary Layer Cake

Can we just talk about something really truthful right now? I mean, I want to live a life of truth and I personally feel that it is important for everyone to acknowledge what is true for them. And mostly, what is true for me is true for everyone. For example: I believe that we need to get back to a “reward” lifestyle. Like, I showed up to work today and didn’t cuss at one single driver on the way. I get cake!

Basically, cake. Let’s talk about cake. I love cake. Don’t you love cake? Rihanna loves cake. She wrote a whole song about how she makes an excellent cake! She should write a blog and share her recipe. Withholding that kind of delicious is just selfish.

This recipe was shared with me by one of my favorite college professors and I think that it needs to be shared with the world because it is amazing and you deserve it.

This cake makes about 16 servings. Or 4 if you are Honey Boo-Boo.

Lemon Rosemary Layer Cake

Lemon Rosemary Layer Cake

1 Cup & 2 Tablespoons Butter, softened

2½ Cups Sugar

5 Eggs

4 Cups Flour

3 Teaspoons Baking Powder

1½ Teaspoons Salt

½ Teaspoon Baking Soda

12 Ounces Sour Cream (1.5 Cups)

6 Tablespoons Freshly Squeezed Lemon Juice

3 Teaspoons Lemon Peel, grated

3 Teaspoons Fresh Rosemary, minced


3 Packages Neufchatel Cream Cheese, softened

8 Cups Powdered Sugar, approximately

3 Teaspoons Lemon Peel, grated

2¼ Teaspoons Lemon Juice

In a separate bowl, combine the Flour, Baking Powder, Salt and Baking Soda. Whip the butter with the sugar and eggs until it is well combined and creamy. Add the sour cream, lemon juice and peel, and the rosemary and combine well. While your mixer is going, add your dry ingredients and mix for about 5 minutes, scraping the side of your bowl to make sure no man is left behind.

Preheat your oven to 350 and grease and flour two (or three) 9in cake pans. I have two pans that are really deep so I just do this in two pans.

Split the batter between the pans and back for 25-30 minutes. Before you take them out, try the trusty ole’ toothpick test in the middle of the cake to make sure they are done. If it comes out clean, rip those puppies out the oven!

Let them rest for about 5 minutes and remove the cakes from the pans to cool completely. If you remove them while they are still slightly warm, it’s easier. Take it from someone who is not awesome at baking.

While they are cooling, don’t be lazy. Make your frosting. Whip the Cream Cheese with the grated peel and lemon juice. Adding one cup at a time, add powdered sugar until you reach the consistency that you really want. Be careful, because let’s get serious: the last time I did this, I was wearing black basketball shorts and I looked like someone who ripped open a bag of cocaine because I just couldn’t wait.

Once your cakes are completely cool, assembleeeeeeeeeeee! (Said like Ron Burgundy in Anchorman)

If you would like some nifty tricks on how to make it pretty, check out these videos! They really helped me a lot. If you do a Crumb Coating before you Frost your cake, it comes out really professional and pretty. As you can tell in my picture, I was rushed and did not do either of these things.