Lemon-Rosemary Layer Cake

• 1
  

  cup butter, plus 2 tablespoons softened
  

• 2 ¹⁄₂
  

  cups sugar
  

• 4
  

  eggs
  

• 1
  

  egg yolk
  

• 4
  

  cups all-cause 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 contemporary rosemary
  

• FROSTING
  

• 16
  

  oz. cream cheese, softened
  

• 8 ¹⁄₄
  

  cups confectioners’ sugar
  

• 3
  

  teaspoons lemon peel, grated
  

• 2 ¹⁄₄
  

  teaspoons lemon juice
  

instructions

• In a wide bowl, cream butter and sugar till light and fluffy.
• Add eggs and yolk, separately, beating properly after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating properly after each addition.
• Beat in the lemon juice, peel and rosemary.
• Transfer to 3 greased and floured 9-in. round baking pans.
• Bake at 350° for 25-Half-hour or till edges originate to brown.
• Chilly for 10 minutes sooner than casting off from pans to wire racks to chill entirely.

• FROSTING:

• In a wide bowl, beat cream cheese till fluffy.
• Add the confectioners’ sugar, lemon peel and juice; beat till soft.
• Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.