Cheese Fazool and Lemon Rosemary Cake from the Barefoot Bistro!
Patti Hilton shows how to turn a few simple ingredients into a delight cuisine that centers around a dish she made to honor her father.
Patti Hilton of the Barefoot Bistro shows how to turn a few simple ingredients into a delight cuisine that centers around a dish she made to honor her father. The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. Click here for the full menu.
Lemon Rosemary Layer Cake
1 cup plus 2 Tbsp Butter
2 and 1/2 cups Sugar
4 large Eggs
1 large Egg Yolk
4 cups All-Purpose Flour
3 tsp Baking Powder
1 and 1/2 tsp Salt
1/4 plus 1/8 tsp Baking Soda
1 and 1/2 cups Sour Cream
6 Tbsp Lemon Juice
2 tsp grated Lemon Zest
2 tsp minced Fresh Rosemary
4 cups All-Purpose Flour
3 tsp Baking Powder
1 and 1/2 tsp Salt
1/4 plus 1/8 tsp Baking Soda
1 and 1/2 cups Sour Cream
6 Tbsp Lemon Juice
2 tsp grated Lemon Zest
2 tsp minced Fresh Rosemary
Frosting
2 pkgs Cream Cheese
8 and 1/4 cup Powdered Sugar
Preheat the oven to 350. In a large bowl, cream butter and sugar until light and fluffy…about 5 minutes. Add eggs and yolk one at a time, beating well after each one. Combine the baking soda, flour, powder and salt, then add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary.
Transfer to three greased and floured 9 inch round pans. Bake until edges are brown, about 35 to 30 minutes. Cool for 10 minutes before removing from pans to wire cooling rack.
For frosting, in a large bowl beat cream cheese until fluffy. Add powdered sugar, lemon zest and juice, beat until smooth.
Spread frosting between layers, over top and on sides. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
