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Lemon Cake with Lemon Oreo Filling

A moist, lemon cake with lemon Oreo cookie dough filling, and a lemon cream cheese frosting. This Lemon Cake with Lemon Oreo Filling is a lemon lover's dream!
Course: Dessert
Cuisine: dessert
Keyword: Lemon Cake
Servings: 1 3 tiered, 8" cake


Cake Ingredients

  • 1/2 cup unsalted butter softened
  • 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
  • 4 large eggs room temperature
  • 1/2 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 unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 3-4 tbsp milk
  • 1 cup almond flour


  • 4 ounces cream cheese softened
  • 1/4 cup sugar
  • 1/2 cup powdered sugar
  • 1 lemon zest of lemon
  • 8 ounces Cool Whip thawed
  • pinch salt


Cake Directions

  • Preheat oven to 325 degrees. Line three, 8″ round pans with parchment paper. Flour and butter sides of pan (I use baking PAM to do this).
  • In large mixing bowl, whisk together flour, cornstarch, salt, baking soda and baking powder.
  • In base of a stand mixer, whisk together sugar and lemon zest. Add softened butter and beat on medium-high speed until lightened and fluffy, about 1.5 minutes. Then, beat in eggs, one at a time, scraping down sides as needed.
  • Stir together oil and lemon juice in a small bowl. Then, alternate mixing in flour mixture and oil mixture in about 3 additions each. After each addition, start on low speed and gradually increase to medium-high for a few seconds. Once all flour and oil has been added, beat on medium-high until well combined. Finally, stir in sour cream until just combined.
  • Divide batter among the three prepared pans and bake for 27-30 minutes, or until tops are golden and toothpick in center of cake comes out with just a few crumbs. Do not open oven during baking time.
  • Let cakes cool in pans for at least 10 minutes before removing. Cool completely before frosting.

Filling Directions

  • 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, powdered sugar, lemon zest, and salt until smooth, about 2 minutes.
  • Stir in Cool Whip. You may do this by hand or using mixer on lower speed. Mix until just combined. Over mixing will result in a runny frosting.


  • 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 slices and lemon Oreos as desired.