Go Back

Lemon Cookie Cake with Cream Cheese Frosting

Lemon Cookie Cake is a soft and chewy dessert with fresh lemon juice, zest, and white chocolate chips.
It is baked in one pan and topped with cream cheese frosting.
Perfect for birthdays, spring gatherings, or an easy homemade lemon dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

For the cookie cake

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3.4 ounces instant lemon pudding mix dry, optional
  • 3/4 cup white chocolate chips

For the cream cheese frosting

  • 4 ounces cream cheese room temperature
  • 3 tablespoons unsalted butter room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest

Instructions
 

  • Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch cake pan with parchment paper and lightly grease the sides with baking spray.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the butter and sugar on medium speed for 2 to 3 minutes, until light and fluffy.
  • Add the egg and vanilla extract, then mix until fully combined.
  • Mix in the lemon juice and lemon zest. The mixture may look slightly curdled, which is normal.
  • Add the dry lemon pudding mix, then add the flour mixture. Mix just until combined. Do not overmix the dough.
  • Fold in the white chocolate chips.
  • Press the dough evenly into the prepared pan. Add a few extra white chocolate chips on top if desired.
  • Bake the Lemon Cookie Cake for 19 to 24 minutes, or until the edges are lightly golden.
  • Let the cake cool completely in the pan before transferring it to a serving plate.
  • To make the frosting, beat the cream cheese and butter together until smooth.
  • Add 1 cup of powdered sugar slowly and mix until combined.
  • Mix in the vanilla extract and lemon zest.
  • Add the remaining powdered sugar and beat until smooth.
  • Pipe or spread the frosting around the edges of the cooled cake. Refrigerate until ready to serve, then bring to room temperature before serving.

Notes

The instant lemon pudding mix is optional, but it helps create a softer texture and boosts the lemon flavor. You can swap white chocolate chips for milk chocolate chips, though white chocolate pairs best with lemon. This cake looks lovely served with fresh berries or thin lemon slices for garnish.