Homemade Lemon Oreo Cookie Pound Cake

There’s something irresistibly nostalgic about a pound cake. Add in the zesty brightness of lemon and the creamy crunch of Golden Oreos, and you have a cake that elevates every bite into a celebration. The Homemade Lemon Oreo Cookie Pound Cake is more than just dessert—it’s a delightful combination of tangy, sweet, and crunchy elements that make it a show-stopping centerpiece for birthdays, brunches, or any occasion that calls for something special.

This cake is a celebration of texture and flavor. Imagine dense, buttery lemon pound cake layers infused with vanilla, stacked and layered with a lemon Oreo cookie crumble, covered in silky lemon buttercream, and finally topped with a decadent lemon glaze drip and crushed Golden Oreos. Whether you’re a beginner or a baking expert, this cake recipe is both doable and wildly rewarding.

Ingredients

For the Pound Cake:

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter (room temperature)

• 2 cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 2 tbsp lemon zest (about 2 lemons)

• ¼ cup lemon juice (freshly squeezed)

• 1 cup sour cream

• 10 Golden Oreo cookies, crushed

For the Lemon Buttercream:

• 1 cup unsalted butter (room temperature)

• 4 cups powdered sugar

• 2 tbsp lemon juice

• 2 tsp lemon zest

• 1 tsp vanilla extract

• 1–2 tbsp heavy cream (as needed)

• Yellow gel food coloring (optional)

For the Lemon Glaze Drip:

• 1 cup white chocolate chips

• ¼ cup heavy cream

• 2 tbsp lemon juice

• Yellow food coloring (optional)

For Garnish:

• Crushed Golden Oreos

• Lemon zest

• Lemon buttercream piping swirls

Preparation

Step 1: Prepare the Pound Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In another large bowl, cream the butter and sugar together until light and fluffy (about 3-5 minutes).

4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

5. Stir in the vanilla extract, lemon zest, and lemon juice.

6. Add the dry ingredients in three additions, alternating with the sour cream. Mix until just combined.

7. Gently fold in the crushed Golden Oreos.

Step 2: Bake the Cakes

1. Divide the batter evenly between the prepared pans and smooth out the tops.

2. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

3. Let cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Lemon Buttercream

1. In a large bowl, beat the butter until smooth and creamy.

2. Gradually add the powdered sugar, one cup at a time.

3. Add the lemon juice, lemon zest, and vanilla extract.

4. If the buttercream is too thick, add a tablespoon of heavy cream at a time until desired consistency is reached.

5. Add a few drops of yellow gel coloring for a vibrant lemon look (optional).

Step 4: Assemble the Cake

1. Level the cake layers if needed. Place the first cake layer on a cake stand or serving plate.

2. Spread a thick layer of lemon buttercream, sprinkle with crushed Golden Oreos.

3. Add the second cake layer and repeat.

4. Place the final cake layer on top and apply a thin crumb coat of buttercream over the entire cake. Chill for 30 minutes.

5. Once chilled, apply a smooth final layer of buttercream.

Step 5: Add the Lemon Drip and Toppings

1. In a small saucepan, melt the white chocolate chips and heavy cream together over low heat. Stir until smooth.

2. Add lemon juice and a drop of yellow coloring if desired. Let cool slightly.

3. Drip the glaze around the edges of the cake and pour some on top.

4. Pipe swirls of leftover buttercream on top and decorate with crushed Golden Oreos and lemon zest.

Variation

• Blueberry Lemon Oreo Cake: Fold in a cup of fresh or frozen blueberries into the batter for a fruity twist.

• Lemon Raspberry Cake: Add raspberry jam between the layers for a tart contrast.

• Cream Cheese Frosting: Substitute buttercream with lemon cream cheese frosting for a tangier flavor.

• Mini Cakes: Use mini cake pans or cupcake molds for individual servings.

COOKING Note

• Be sure all ingredients (especially eggs and butter) are at room temperature for best mixing results.

• Don’t overmix the batter once the flour is added, as it can make the cake dense.

• The lemon drip should be cool but pourable—if too hot, it’ll melt the buttercream; too cold, and it won’t drip properly.

Serving Suggestions

• Serve chilled or at room temperature with a glass of cold milk, hot tea, or a tangy lemon spritzer.

• Garnish each slice with a twist of lemon peel or a whole Oreo for a gourmet presentation.

• This cake makes a great brunch dessert, birthday centerpiece, or potluck star.

Tips

• For extra lemon flavor, brush each cake layer with lemon syrup (1:1 sugar to lemon juice).

• Chill the cake before slicing to make clean, sharp cuts.

• Store in an airtight container in the refrigerator for up to 5 days.

• Use a cake leveler or serrated knife to get perfectly even layers.

• Freeze individual slices wrapped tightly for up to 3 months.

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 1 hour (plus cooling and decorating time)

Nutritional Information (Per Serving – Approx. based on 12 slices)

• Calories: 580

• Protein: 5g

• Sodium: 220mg

• Carbohydrates: 75g

• Fat: 28g

• Saturated Fat: 17g

• Sugar: 55g

• Fiber: 1g

FAQs

Q: Can I use bottled lemon juice?

A: While bottled juice can be used in a pinch, fresh lemon juice provides the brightest, most natural flavor.

Q: Can I make this cake ahead of time?

A: Absolutely! Bake the cake layers 1–2 days ahead, wrap tightly in plastic wrap, and refrigerate or freeze until ready to assemble.

Q: What if I don’t have Golden Oreos?

A: You can substitute any vanilla sandwich cookie or even graham crackers for a similar crunch.

Q: Can this be made gluten-free?

A: Yes—use a gluten-free all-purpose flour blend and ensure the cookies are gluten-free too.

Q: How do I prevent the cake from sticking to the pans?

A: Grease well with butter or cooking spray and line with parchment paper for best results.

Conclusion

This Homemade Lemon Oreo Cookie Pound Cake isn’t just a treat—it’s an experience. The burst of lemon, the richness of the pound cake, and the crunch of Golden Oreos blend beautifully into a dessert that’s equal parts comfort and luxury. Perfect for lemon lovers or anyone looking to impress at a gathering, this cake stands tall (literally and figuratively) as one of the best creative spins on a classic favorite.

Ready to turn your kitchen into a bakery? Try this cake and make memories with every bite.

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