Lemon Rosemary Cake with Lemon Cream Cheese Frosting

2 cups flour
1/4 teaspoon kosher salt (or other coarse salt)
1 1/2 teaspoons baking powder
1 teaspoon rosemary, minced
1 tablespoon lemon zest
1/2 cup buttermilk
1 teaspoon vanilla
3 eggs
1 1/4 cups sugar
1/4 cup whipping cream
Frosting
12 ounces cream cheese, softened
1/3 cup butter
3.5 tbsp lemon juice
1 tbsp lemon zest
1.5 tsp vanilla extract
6 cups confectioners' sugar

Preheat oven to 350 degrees. Grease and flour 3 round cake pans
In a small bowl combine first five ingredients. In a separate small bowl whisk together buttermilk and vanilla.
Using an electric beater beat eggs and sugar together in a large bowl. Beat well. Slowly add small portions of the dry and buttermilk/ vanilla ingredients by alternating from dry to wet into the egg mixture.
Clean your beaters and dry them completely. Beat whipping cream till it forms stiff peaks. Fold this into the batter. Place the batter equally into the 3 pans
Bake 30 minutes and then check every 10 minutes till a cake tester comes out clean Let cakes cool for 10 minutes and then turn out on a cooling rack for at least an hour.
While cake is baking prepare the frosting. Beat all ingredients less the sugar till smooth and light. Add sugar a cup at a time. Beat until completely mixed.

Place the first layer on a cake plate and frost evenly. Place second layer on top and continue to frost cake till all three layers are covered.


Number of Servings: 12

Recipe submitted by SparkPeople user MISS_KRISTI.