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Vanilla Rosemary Cake with Lemon Curd Filling and Lemon Butter Cream Frosting

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Ingredients
Cake Ingredients

  • 1/2 cup whole milk

  • 2/3 cup fresh rosemary sprigs, divided, 1/3 cup finely chopped
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups Domino® Organic Raw Cane Sugar
  • 3 large eggs, room temperature
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons vanilla extract

Lemon Curd Ingredients

  • 3 large eggs, separated

  • 1 large egg
  • 1/2 cup Domino® Quick Dissolve Superfine Sugar
  • 1 cup lemon juice
  • zest of one lemon, finely grated
  • 1/4 cup (1/2 stick) finely chopped butter

Lemon Butter Cream Ingredients

  • 1 cup (2 sticks) butter or margarine, softened

  • 4 cups Domino® Powdered Sugar
  • 3 tablespoons milk
  • 2 tablespoons lemon juice

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Instructions
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Yields: 10

Cake Instructions
Step 1

Preheat oven to 350 degrees.  Grease 2 (9-inch)  cake pans; set aside.

Step 2

In a small saucepan, over low, heat milk and 1/3 cup rosemary sprigs just until warmed.

Step 3

Cover and remove pan from heat.  Let steep for 15 minutes.

Step 4

In a bowl, strain milk.  Let cool to room temperature.

Step 5

In a large bowl, combine flour,  baking powder, baking soda and salt.  Set aside.

Step 6

In a mixing bowl, cream butter and sugar until creamy.  Add eggs, one at a time, mixing after each addition.  Add yogurt and vanilla; mix until blended.  Add flour mixture, alternating with the rosemary milk.  Stir in 1/3 cup chopped rosemary. 

Step 7

Divide batter evenly between 2 cake pans.  Bake 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in pan 10 minutes; invert onto cooling rack.  Cool completely. 

Lemon Curd Instructions
Step 1

Place a sieve over a clean bowl and place aside.

Step 2

In the top of a double boiler, whisk together egg yolks, whole egg and sugar until smooth.  Whisk in lemon juice and lemon zest.  Whisk in butter.

Step 3

Over medium heat, with water simmering, cook ingredients in top of double boiler until thick, stirring constantly, about 7-9 minutes.  Do not boil.  Strain mixture through a sieve into bowl.

Step 4

Cover surface with plastic wrap to prevent a film from forming.  Place in refrigerator and cool completely, about 2 hours.

Lemon Butter Cream Instructions

In a medium bowl, with electric mixer at low speed, beat butter until fluffy.  Add sugar 1 cup at a time; mix to combine.  Add milk and lemon juice and mix until creamy. 

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