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LEMON COOKIES


 

ou 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
(pagination)
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
(pagination)
Set oven temperature to 325 degrees. Use parchment paper to line three 8-inch circular pans. Coat the pan’s sides with flour and butter (I use baking PAM for this).
Combine the flour, cornstarch, salt, baking soda, and baking powder in a large mixing basin and whisk to combine.
Combine the sugar and lemon zest in the bowl of a stand mixer and beat with a whisk. Toss in the melted butter and whip on medium-high until the mixture is pale and airy, which should take around 1.5 minutes. Add the eggs one by one while beating, stopping to scrape down the edges as necessary.
Combine the lemon juice and oil in a small bowl and stir to combine. Then, add the flour mixture and oil mixture in turn, mixing for about three additions each. For a few seconds after each addition, go from low to medium-high pace. Mix in the oil and flour until well incorporated, then beat on medium-high. Lastly, add the sour cream and whisk until just mixed.
After you prepare the three pans, divide the mixture evenly among them. Bake for 27 to 30 minutes, or until the tops become brown and a toothpick inserted in the middle of the cake comes out with a few crumbs. While baking, keep the oven door closed.
Prior to removing cakes from pans, allow them to cool for a minimum of 10 minutes. Let it cool totally before you ice it.
Directions for Completion
To make bread crumbs, pulse the Oreos in a food processor until they reach that consistency.
To make the butter and powdered sugar mixture light and airy, use a mixer. As necessary, scrape down the sides. Blend in the almond essence by beating well.
Gently include the lemon Oreos into the mixture.
Mix in the almond flour using a whisk.
Add milk little by little until smooth; I used 4 tablespoons.
Cake icing
In a mixing bowl, combine the cream cheese, sugar, powdered sugar, lemon zest, and salt. Beat until combined, which should take around 2 minutes.
Combine with Cool Whip. This may be done by hand or with a mixer set to a lower speed. Thoroughly blend until almost blended. If you combine it too much, the frosting will be too runny.
Putting together
Cakes with equal levels. Top with half of the filling. On top of the filling, place the next layer of cake. Place the remaining filling on top of the previous layer. Spread the last layer on top.
Frost the cake’s outside and top. Put the finishing touches on. Since this frosting is soft, it won’t retain details very well; thus, a Wilton 2A or other round tip would do the trick.

Optional garnishes include lemon Oreos and slices of lemon.
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