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Rosemary Lemon Cake with Lemon Curd Filling and Rosemary Buttercream

The Little Epicurean
  • minutes
  • Serves

INGREDIENTS

1 tbsp

Lemon, zest

3

sprigs Rosemary, fresh

3

Eggs, large

1

Lemon curd, store-bought high-quality

5 tbsp

Lemon juice, fresh squeezed

2 1/4 cups

All-purpose flour

1 tsp

Baking powder

1 tsp

Baking soda

1 1/4 cups

Granulated sugar

3 1/4 cups

Powdered sugar

1 tsp

Sea salt, fine

1 3/4 cups

Butter, unsalted

1 tbsp

Heavy cream

1/3 cup

Sour cream

2/3 cup

Whole milk