Simple Way to Prepare Favorite Flufy lemon rosemary cake,wid lemon cream cheese frosting recipe

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, flufy lemon rosemary cake,wid lemon cream cheese frosting recipe. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Flufy lemon rosemary cake,wid lemon cream cheese frosting recipe is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Flufy lemon rosemary cake,wid lemon cream cheese frosting recipe is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have flufy lemon rosemary cake,wid lemon cream cheese frosting recipe using 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Flufy lemon rosemary cake,wid lemon cream cheese frosting recipe:

1. Take 21/2 / 280g All purpose flour plus extra for dusting
2. Prepare 1 cup butter milk, room temperature
3. Prepare 13/4 cup/343grm granulated sugar(divided)
4. Get 10 tbsp/140grms unsalted butter, melted and slightly cooled
5. Make ready 3 tbsp vegetable oil
6. Prepare 2 tspn vanilla extract
7. Take 1 tbsp lemon zest
8. Prepare 11/4 tsp/5grms baking soda
9. Make ready 1/4 tsp/grms baking soda
10. Prepare 3/4 tsp/3.6grm salt
11. Prepare 1 tbsp fresh rosemary(minced)
12. Prepare 6 large egg yolks
13. Take 3 large egg whites (room temperature)
14. Take For the frosting
15. Make ready 224 g cream cheese softened
16. Make ready 1/2 cup/1stick /112g unsalted butter softened
17. Prepare 1 tbsp lemon zest
18. Get 2 tbsp lemon juice
19. Make ready 1 tsp vanilla
20. Make ready 21/2 cups confectioners sugar

Steps to make Flufy lemon rosemary cake,wid lemon cream cheese frosting recipe:

1. Preheat oven to 350℉. Grease the two cake pans, dust pans with flour and tap out any excess
2. In a large bowl,whisk together flour,baking powder,baking soda,salt and 11/2 cups sugar, in another bowl, whisk together the melted butter, butter milk, oil,vanilla, lemon zest,rosemary and egg yolks
3. For the meringue, in a bowl beat egg whites at a medium speed until foamy. With machine running,stream in the remaining 1/4 cup sugar, beat at high speed just until stiff peaks form. Gently transfer to a bowl and set aside
4. Add flour mixture to the empty stand mixer bowl fitted with whisk attachment.with mixer running at a low speed, gradually pour in butter mixture and mix for about 10sec.mix until combined
5. Gently fold in 1/2 of the meringue just until incorporated. Then fold in the rest of the meringue. Be very gentle to not deflate the air in the meringue. You will have few white streaks in the butter. Divide butter evenly between your prepared cake pans
6. Place pans on a half sheet pan and bake on the center rack in the oven for 20-25min. Bake until the cake layers begin to pull away from sides of pan
7. When it's ready cool cakes in pans on wire rack for20 min. Run a thin bladed knife around the sides of the pans to loosen cakes then invert on a greased wire rack, allow to cool completely before frosting
8. For the frosting. Combine all the ingredients in the bowl. Mix on medium speed until combined and creamy
9. Enjoy your fluffy lemon cake with some cool drink

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