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, when I was making that cake for Mother’s Day, 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 been like money burning a hole in my pocket. I wanted to use them so badly. I wanted to use them for something all lemon. Not overly powerful lemon, but deliciously, perfect lemon.
At my office there is a vending machine that has super tasty lemon cookies from Maryland. I thought about using them for a lemon cookie dough filling, but knew I’d post the recipe on the internet, and thought since they’re a Maryland cookie, people elsewhere might have trouble finding them. I was going back and forth about the cookie to use for the filling 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 deciding when to serve the lemon cake. It wasn’t ever feeling like the right occasion until last weekend….. I have a friend named Whitney. She loves to bake and cook like me. We both love Pinterest and keeping up with the latest in the food website world. We also have preschool aged boys. So, last weekend we decided to have a ‘Whitney and Christine bake while our boys play’ day. It was perfect. Our boys played bumper 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, delicious, and all around amazing.
Lemon Cake with Lemon Oreo Filling
- 2 1/4 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
- 1/4 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, stir in sour cream until well combined.
- Divide batter among three prepared pans and bake for 28-30 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
- Parchment Paper Liners for Round Cake Pans 8-inch These cut out a lot of time in my cake making process
- 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