Lemon Cake with Lemon Oreo Filling
Ingredients
Directions / Instructions
Why You'll Love This Lemon Cake with Lemon Oreo Filling
If you're a fan of bright citrus desserts, this Lemon Cake with Lemon Oreo Filling is guaranteed to impress. Moist lemon cake layers are paired with a creamy cheesecake-inspired filling loaded with crushed Lemon Oreo cookies, creating the perfect balance of tangy, sweet, and crunchy textures.
Finished with smooth lemon buttercream, this elegant cake tastes like it came straight from a bakery while being surprisingly easy to make at home.
Ingredients
For the Lemon Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon fresh lemon zest
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ¾ cup whole milk
- ¼ cup fresh lemon juice
For the Lemon Oreo Filling
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 12 Lemon Oreo cookies, crushed
For the Lemon Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
1. Bake the Cake Layers
Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk together the flour, baking powder, and salt.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the lemon zest and vanilla. Mix in the sour cream. Alternate adding the dry ingredients with the milk and lemon juice until just combined.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
2. Prepare the Lemon Oreo Filling
Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and lemon zest. Fold in the crushed Lemon Oreo cookies.
3. Make the Lemon Buttercream
Beat the butter until creamy. Slowly mix in the powdered sugar, lemon juice, lemon zest, heavy cream, and salt until smooth and fluffy.
4. Assemble the Cake
Place one cake layer on a serving plate. Pipe a buttercream border around the edge and spread half of the Lemon Oreo filling inside. Repeat with the second layer. Top with the final cake layer.
5. Frost and Decorate
Apply a thin crumb coat and chill for 20 minutes. Finish frosting the cake with the remaining lemon buttercream. Decorate with crushed Lemon Oreo cookies, fresh lemon slices, lemon zest, or white chocolate curls.
Expert Tips
Use room-temperature ingredients for the smoothest batter and filling. Chill the Oreo filling slightly before assembling for cleaner layers. Always pipe a buttercream dam around the filling to prevent it from leaking out between the cake layers.
Storage
Store the cake covered in the refrigerator for up to 5 days. Allow it to sit at room temperature for about 30 minutes before serving. Individual slices can be frozen for up to 2 months.
Serving Suggestions
Serve with fresh berries, whipped cream, vanilla ice cream, iced tea, lemonade, or coffee for a refreshing dessert.
Recipe Variations
Add fresh blueberries or raspberries between the layers, replace Lemon Oreos with Golden Oreos, use mascarpone instead of cream cheese, drizzle white chocolate over the finished cake, or make cupcakes using the same batter and filling.
Frequently Asked Questions
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