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Lemon Cookie Cake with White Chocolate Chips and Lemon Cream Cheese Frosting Recipe

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3.9 from 15 reviews

This Lemon Cookie Cake is a soft and chewy dessert bursting with refreshing lemon flavor, enhanced by tangy lemon zest and juice. It features white chocolate chips folded into the dough for a sweet contrast and is topped with luscious swirls of lemon cream cheese frosting. Perfect for summer gatherings or any time you crave a bright, flavorful dessert with a tender cookie cake texture.

Ingredients

Lemon Cookie Cake

  • 2 1/4 cups (293g) all-purpose flour (measured correctly)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp lemon juice (1–2 lemons)
  • 1 tsp lemon zest
  • 3.4 oz instant lemon pudding mix, dry, optional
  • 3/4 cup (127g) white chocolate chips

Cream Cheese Frosting

  • 4 oz cream cheese, room temperature
  • 3 tbsp (42g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest

Instructions

  1. Prepare the pan: Preheat oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper on the bottom and spray the sides with baking spray. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Cream butter and sugar: Using a mixer on medium speed, beat the room temperature unsalted butter and sugar together until light in color and fluffy, about 2-3 minutes. Scrape down the bowl sides occasionally to ensure even mixing.
  4. Add egg and flavorings: Beat in the egg and vanilla extract until well combined.
  5. Incorporate lemon: Add the lemon juice and lemon zest, mixing until combined. Note that the dough may appear slightly curdled at this stage.
  6. Add dry ingredients and pudding mix: Stir in the dry lemon pudding mix (if using) along with the flour mixture. Mix just until combined to avoid overmixing.
  7. Fold in white chocolate chips: Gently stir in the white chocolate chips evenly throughout the dough.
  8. Shape and bake: Press the cookie dough evenly into the prepared cake pan. Press extra white chocolate chips on top if desired. Bake for 19-24 minutes until the edges begin to turn golden.
  9. Cool the cookie cake: Remove from oven and allow to cool completely in the pan. Once fully cooled, flip the cake upside down onto a cooling rack, place another rack on top (bottom of cake), then flip it right side up carefully for serving.
  10. Make the frosting: Beat cream cheese and unsalted butter together until smooth. Gradually add 1 cup of powdered sugar and mix until combined. Stir in vanilla extract and lemon zest. Add remaining powdered sugar and beat until smooth and fluffy.
  11. Frost the cookie cake: Pipe or spread the lemon cream cheese frosting around the edges of the cookie cake. Store in an airtight container and refrigerate until ready to serve. Bring to room temperature before serving for best flavor and texture. Consume within 4-5 days.

Notes

  • If you do not have lemon pudding mix, you can omit it but it adds extra lemon flavor and moisture.
  • Be careful not to overmix the dough once flour is added to keep the cookie cake tender.
  • The cream cheese frosting requires refrigeration due to dairy but serves best at room temperature.
  • Using fresh lemon juice and zest enhances the bright lemon flavor significantly.
  • Pressing extra white chocolate chips on top of the dough creates a pretty decorative finish.
  • The cookie cake can be stored covered at room temperature for 1-2 days if frosting is omitted.

Find it online: https://flavorspath.com/lemon-cookie-cake-with-white-chocolate-chips-and-lemon-cream-cheese-frosting-recipe/