Rose and Lemon Layer Cake
Makes 1 (6-inch) cake
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • ½ teaspoon rose water
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ cup whole milk
  • ¼ cup sour cream
  • 1 (11-ounce) jar lemon curd
  • Rose Frosting (recipe follows)
  1. Preheat oven to 350˚. Spray 2 (6-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter, sugar, and lemon zest with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating until mixture is smooth. Beat in rose water.
  3. In a medium bowl, whisk together flour, baking powder, and baking soda. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until mixture is smooth. Stir in sour cream. Spoon batter into prepared pans.
  4. Bake until a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Using a serrated knife, cut cakes in half horizontally.
  5. Spread lemon curd in between cake layers. Spread a thin layer of Rose Frosting over top and sides of cake. Spoon remaining frosting into a pastry bag fitted with a large fluted tip*. Pipe rosettes over top and sides of cake. Cover and refrigerate for up to 3 days.
*We used an Ateco #829 decorating tip.
Recipe by Victoria at