🍋 Title: Lemon Oreo Pound Cake
This Lemon Oreo Pound Cake is a buttery, moist, and citrus-packed dessert bursting with bits of crushed Lemon Oreo cookies. It’s a modern twist on the classic pound cake, perfect for brunch, dessert tables, or afternoon tea. Finished with a zesty lemon glaze, this cake is as beautiful as it is delicious.
Equipment
- Stand mixer or hand mixer
- Mixing bowls (2 large)
- Spatula
- 10–12 cup Bundt pan or 9x5-inch loaf pan
- Zester or microplane
- Measuring cups and spoons
- Wire cooling rack
- Oven
Ingredients
- For the Cake:
- 1 cup 2 sticks unsalted butter, room temperature
- 1 Âľ cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- Âľ cup sour cream
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 15 –20 Lemon Oreo cookies crushed (reserve a few for topping)
- For the Glaze Optional:
- 1 cup powdered sugar
- 2 –3 tbsp lemon juice freshly squeezed
- Optional: extra crushed cookies or lemon zest for garnish
Instructions
- Preheat Oven & Prepare Pan
- Preheat oven to 325°F (163°C). Grease a Bundt or loaf pan thoroughly with butter or baking spray. Lightly flour if desired.
- Cream Butter and Sugar
- In a large bowl, cream the butter and sugar together for 4–5 minutes until light and fluffy.
- Add Eggs, Zest, and Vanilla
- Beat in the eggs one at a time. Add lemon zest and vanilla extract, mixing until smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add Dry Ingredients & Sour Cream
- Alternately add the flour mixture and sour cream to the wet batter in three additions, beginning and ending with flour. Mix gently until just combined.
- Fold in Lemon Oreo Cookies
- Using a spatula, fold in crushed Lemon Oreo cookies. Do not overmix.
- Bake
- Pour batter into prepared pan and smooth the top. Sprinkle with reserved cookie crumbs. Bake for 55–65 minutes, or until a toothpick comes out clean.
- Cool
- Let cool in the pan for 15–20 minutes. Turn onto a wire rack and cool completely.
- Glaze (Optional)
- Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake. Garnish with lemon zest or cookie crumbs.
Notes
Make sure all ingredients are at room temperature before mixing.
Cake can be stored at room temp for 3–4 days or refrigerated if glazed with cream cheese-based icing.
For extra lemon flavor, mix in 1 tbsp lemon juice into the batter or add a swirl of lemon curd before baking.
Substitute Greek yogurt for sour cream if needed.
Don’t overmix the batter once flour is added—this can make the cake dense.