You can get the most delicious lemon cookies from the vending machine in my building. They are my afternoon snack of choice, whether it’s a good day, a bad day, or any day. I considered incorporating them into a lemon cookie dough filling, but I was afraid that my readers who aren’t from Maryland might be confused if I shared a recipe that called for them.
A lovely thing occurred as I was debating which cookie to use as the filling. I saw some lemon Oreo cookies while perusing the aisles of the supermarket. After purchasing and devouring them, I realized they were the solution to my lemon cake filling dilemma.
What You Need: Cake Ingredients
half a cup of softened unsalted butter
2 One-fourth cup of all-purpose flour
1/4 cup of cornstarch
1/4 teaspoon of salt
Half a teaspoon of soda powder
mixture of 1 1/2 teaspoons of baking powder
1.5 cups of sugar
four big eggs at room temperature
half a cup of olive oil
fresh lemon juice, 1/4 cup, squeezed from around 1.5 big lemons
1/4 teaspoon of lemon zest, taken from around one big lemon
1/3 cup of sour cream are required.
Filling
fifteen lemons Chopped Oreos (about 3/4 cup)
half a cup of softened unsalted butter
1/3 cup of powdered sugar
Half a teaspoon of essence of almond
3, 4, or 5 tablespoons of milk
3/4 cup of almond flour
Cake icing
4 oz of softened cream cheese
3/4 cup of sugar
powdered sugar, 1/2 cup
The zest of one lemon
0.8 liters Cool Remove from freezer and mix with a pinch of salt.
Instructions
Cake Recipe
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