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Rosemary Meyer Lemon Cake - bethcakes.com

Rosemary Meyer Lemon Cake

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes


Meyer Lemon Curd:

  • 1 large egg
  • 2 large egg yolks
  • ¾ cup granulated sugar
  • 1 tbsp meyer lemon zest
  • cup fresh meyer lemon juice (3 to 4 meyer lemons)
  • 6 tbsp unsalted butter softened and cut into chunks

Rosemary Meyer Lemon Cake:

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground dried rosemary (read post for details)
  • ½ tsp salt
  • 2 cups granulated sugar
  • 4 large eggs
  • ¾ cup vegetable oil
  • 1 tsp lemon extract
  • 1 tbsp meyer lemon zest
  • ¼ cup fresh meyer lemon juice
  • 1 ¼ cups whole milk

Meyer Lemon Frosting:

  • 1 cup unsalted butter softened
  • 1 (8-oz) pkg shortening
  • 2 tbsp lemon curd
  • 1 tsp lemon extract
  • 2 tbsp heavy cream
  • 5-6 cups powdered sugar


To make the Meyer Lemon Curd:

  • Fill the bottom pot of your double boiler (or a heat-safe bowl over a pot) with 1-2 inches of water. Place over high heat, bring water to a boil, and then reduce to a simmer.
  • In the top part of the double boiler, whisk together egg, yolks, sugar, lemon zest, and lemon juice. Continue whisking as the lemon curd cooks. Cook until the mixture becomes thick and thickly coats a wooden spoon, about 10 to 15 minutes. If curd isn’t thickening, turn up the heat and continue whisking constantly.
  • Remove from heat and whisk in the butter until melted and completely incorporated. Transfer lemon curd into a heat-safe bowl or container and place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cool completely before using. (The lemon curd will also thicken some more as it cools.)
  • Lemon curd can be made a day or two in advance. Store covered in the refrigerator.

To make the Rosemary Meyer Lemon Cake:

  • Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with nonstick spray.
  • In a large bowl, whisk together flour, baking powder, baking soda, ground rosemary, salt, and granulated sugar.
  • Add the eggs, oil, lemon extract, lemon zest, lemon juice, and milk. Mix on medium speed with an electric mixer until all ingredients are incorporated, 1 to 2 minutes.
  • Divide batter evenly among cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they're done!)
  • Let cakes cool in pans for about 10 minutes before transferring to a wire rack to cool completely.

To make the Meyer Lemon Frosting:

  • Cream butter on medium-high speed with an electric mixer. With mixer running, add shortening. Continue mixing until smooth and creamy.
  • Add lemon curd, lemon extract, and cream. Mix well.
  • Add half of the powdered sugar and mix until well blended. Repeat with second half of powdered sugar, and mix for 1 additional minute.


  • To assemble the cake, use a cake saw or serrated knife to cut off the domed top of each cake layer. This creates nice, flat, and even layers.
  • Spread a small dab of frosting in the center of a cake plate or stand. Place one cake layer on top and spread with a thin layer of frosting. Then using a piping bag with the tip cut off, pipe a border round the cake layer. Fill with lemon curd. (The frosting ensures the lemon curd doesn’t sink into the cake itself and the border keeps it from spilling over the sides.)
  • Repeat with the second cake layer. Place the third and final layer on top, cut side down. Spread remaining frosting over the top and around the outside of the cake. Garnish with meyer lemon slices and rosemary if desired.
  • Store cake covered at room temperature.


All images and text ©Bethcakes. Lemon Curd recipe adapted from Sally’s Baking Addiction.