Lemon Rosemary Cake
 
 
Recipe type: dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Lemon Rosemary Cake:
  • 5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons fine salt
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 3 cups granulated sugar
  • 1 tablespoon plus 1 teaspoon grated lemon zest
  • 1 tablespoon finely ground fresh rosemary
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups heavy cream, room temperature
  • 1 cup buttermilk, room temperature
For the Honey Buttercream:
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, cubed and room temperature
  • 4 ounces cream cheese, cubed and room temperature
  • ¼ cup shortening
  • 4 to 6 cups powdered sugar
  • ¼ cup heavy cream
  • 3 tablespoons buckwheat honey
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine salt
Instructions
To make the Lemon Rosemary Cake:
  1. Preheat oven to 350 degrees F, grease 4 8-inch cake pans with baking spray, set aside.
  2. Whisk flour, baking powder, and salt in a bowl, set aside.
  3. Cube butter into a stand mixer fitted with a paddle attachment, add sugar and cream at medium-high speed, until light, pale, and fluffy, about 3 to 4 minutes. Scrape down bowl and paddle. Beat in lemon and rosemary and beat to incorporate, about 30 seconds. Lower mixer speed to medium and beat in eggs, one at a time, beating well after each addition. Beat in vanilla and scrape bowl and paddle.
  4. Lower speed to low. Add dry-ingredients in 3 additions alternately with whole milk and buttermilk in two additions, beginning and ending with the dry-ingredients. Give the batter a few scrapes by hand with a rubber spatula.
  5. Divide batter evenly between prepared pans, smoothing top and whacking batter to even out top. Bake for 20 to 25 minutes, rotating halfway. When done, cakes will be golden around the edges and a toothpick inserted will result with a few moist, not wet crumbs. Do not over bake. Let cakes rest in pans for 5 minutes before inverting onto a wire rack to cool completely.
To make the Honey Buttercream:
  1. In a stand mixer fitted with a paddle attachment, beat butter, cream cheese, and shortening at medium-high speed until smooth and light, about 4 minutes, scrape the bowl and paddle periodically. With speed on low, add powdered sugar, heavy cream, honey, vanilla, and salt. Raise speed to medium-high and beat until light and fluffy, a final 3 minutes.
To assemble the Lemon Rosemary Cake:
  1. If cakes have domes, use a serrated knife to level off the layers. Dollop a bit of frosting onto a cake board and secure the first layer. Apply a layer of frosting and even it out. Secure the second cake layer. Repeat process all over again, finishing the process by topping with the final third layer. Do a crumb coat to secure the cake. Chill in the freezer for 20 minutes. Apply a thicker, even layer of frosting.
Notes
Cake recipe adapted from Southern Living, frosting by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/lemon-rosemary-cake/