Lemon Cake with Lemon Oreo Filling. A moist, lemon cake with lemon Oreo cookie dough filling, and a lemon cream cheese frosting. All the lemon you can dream!
I told y’all that for Mother’s Day I made a Lemon Strawberry Cake. Well, I loved that lemon cake so much, I wanted to have it again in my life. And truth be told, while making it then, I made it several times, so I had a few layers stored in my freezer. I’ve been thinking about those layers for the last few weeks. It’s like money burning a hole in my pocket. I wanted to use them so badly. I knew I wanted something all lemon. Not overly powerful lemon, but delicious, perfect lemon.
At my office there is a vending machine that has these super tasty lemon cookies. I thought about using those for a lemon cookie dough filling, but thought “no, they’re a Maryland cookie and people might not be able to find them.” I was going back and forth about it when a beautiful thing happened … I was walking through the grocery store and saw lemon Oreo cookies. I bought them, ate them, and knew they were the answer to my lemon cake filling predicament.
My next predicament was when I should make said lemon cake. It was never the right occasion until last weekend. My friend Whitney loves to bake and cook like me. We both love Pinterest and try to keep up to date on the latest food blogs and websites. We also have toddler boys very close in age. So, last weekend we decided to have a Whit & Christine bake and the boys play day. It was perfect. Our boys played bummer cars in the kitchen while Whitney and I made delicious food. And since Whitney likes lemon, this cake finally had it’s time to shine!
This cake is perfect for summer. The cream cheese and Cool Whip frosting makes it seem so light and refreshing. It’s rich, and amazing.
Moist, lemon cake with a lemon oreo cookie dough filling, and lemon cream cheese frosting. Perfect for lemon lovers!
- 2 cups all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups sugar
- 3 extra large eggs or 4 large eggs
- 1 cup vegetable oil
- 1/2 cup fresh lemon juice from about 1.5 large lemons
- 1 tablespoon lemon zest from about 1 large lemon
- 2/3 cup sour cream
- 15 lemon Oreo thins chopped (about 3/4 cup)
- 1/2 cup butter softened
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 3-4 tbsp milk
- 1 cup almond flour
- 4 ounces cream cheese softened
- 8 ounces Cool Whip
- 1/4 cup sugar
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tbsp lemon juice
Preheat oven to 325 degrees. Line three, 8" round pans with parchment paper. Flour and butter sides of pan (I use baking PAM for this).
In large mixing bowl, whisk together flour, cornstarch, salt, baking soda and baking powder.
Beat in sugar, eggs, oil, lemon juice, and zest, until well combined, about 2 minutes.
Then, mix in sour cream until well combined.
Divide batter among three prepared pans and bake for 25-30 minutes, or until tops are golden and toothpick in center of cake comes out with just a few crumbs.
Let cool before removing from pans and frosting.
Place Oreos in food processor and pulse until the consistency of bread crumbs.
Use a mixer to beat together butter and powdered sugar and light and fluffy. Scrape down sides as needed. Add almond extract and beat until well combined.
Mix in lemon Oreos until well combined.
Beat in almond flour until well combined.
Slowly mix in milk until desired consistency is reached, I used 4 tbsp.
Use a mixer to beat together cream cheese, sugar and powdered sugar until light.
Mix in cool whip. Beat until very smooth, about 3-4 minutes.
Mix in lemon juice and lemon zest.
Level cakes. Place half of filling on one layer. Place next cake layer on top of filling. Use rest of filling on next layer. Place final layer on top.
Use frosting to cover outside and top of cake. Decorate as desired. As it is a soft frosting it does not hold detail well, so round tips, like a Wilton 2A, work best.
Decorate with lemon zest and slices as desired.
Enjoy this lemon cake with lemon Oreo filling? You might also enjoy these other SugarSpicesLife recipes:
Items used to make this recipe. All Amazon links, and all I recommend.
- Chicago Metallic Professional Non-Stick Round Cake Pan, 8-inch I use these for all my 8″ cakes as I believe they bake well
- Wilton 8-Inch Carboard Cake Circle
- Parchment Paper Liners for Round Cake Pans 8-inch These cut out a lot of time in my cake making process
- Kitchen Aid Mixer
- Wilton Buttercream Tip Set These make buttercream frosting look beautiful. For this, since the frosting doesn’t hold shape well, I recommend a round tip.
- Wilton Pastry Bags I use the 12″ bags for almost all frosting … I use them so much that I buy them in bulk
- Wilton Cake Leveler See about me to understand why I love this thing.