A slice of sunshine in every bite — this Homemade Lemon Oreo Cookie Pound Cake combines rich, buttery texture with the bright zest of lemon and the crunch of Golden Oreos. Perfect for spring gatherings, birthdays, or whenever you crave a dessert that balances sweet and tangy flavors, this cake is a showstopper both in taste and presentation.
A Lemon Lover’s Dream Dessert
This pound cake takes the classic buttery base and infuses it with vibrant citrus flavor. The crushed Golden Oreos add texture and a subtle vanilla note that complements the lemon perfectly. Each element — from the moist cake to the creamy frosting and lemony glaze — works together for an indulgent yet refreshing experience.
Why You’ll Love This Lemon Oreo Pound Cake
- Bright Lemon Flavor: Fresh juice and zest bring real citrus aroma and flavor.
- Rich and Moist Texture: Sour cream adds tenderness and keeps the cake from drying out.
- Fun Twist: Chopped Golden Oreos provide a playful crunch.
- Beautiful Presentation: The lemon glaze drip and frosting swirls make it bakery-worthy.
- Crowd Favorite: Perfect for any celebration or as a simple treat with afternoon coffee.
Ingredients
For the Lemon Glaze Drip
- 1 cup powdered sugar
- 2–3 tbsp lemon juice (adjust for desired consistency)
- Few drops yellow food coloring (optional, for brightness)
For the Topping
- 10 Golden Oreos, crushed
- Extra frosting for piping
For the Pound Cake
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream, room temperature
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract (optional, for stronger flavor)
- 12 Golden Oreos, coarsely chopped
For the Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
Step 1: Prepare the Pan and Preheat the Oven
Set your oven to 325°F (163°C). Grease and flour a bundt pan or two round cake pans if you prefer a layered version. Proper greasing ensures the cake releases smoothly once baked.
Step 2: Make the Pound Cake Batter
In a large mixing bowl, cream together butter and sugar for about 4–5 minutes until the mixture becomes pale and fluffy.
Add the eggs one at a time, beating well after each addition to ensure proper emulsification.
In a separate bowl, whisk together flour, baking powder, and salt. In another bowl, mix sour cream, lemon juice, lemon zest, vanilla, and lemon extract (if using).
Alternate adding the dry and wet ingredients to the butter mixture — start and end with the dry ingredients. Mix until just combined; do not overbeat.
Finally, gently fold in the chopped Golden Oreos.
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan. Smooth the top with a spatula.
Bake for 70–80 minutes for a bundt pan or 55–65 minutes for round pans, until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before frosting.
Step 4: Make the Lemon Cream Cheese Frosting
Beat together cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, then beat in lemon juice and zest until the frosting becomes light, fluffy, and spreadable.
Step 5: Frost and Chill
Spread the frosting evenly over the cooled cake. For an elegant finish, smooth it with an offset spatula or swirl it decoratively.
Refrigerate for 20 minutes to allow the frosting to firm up before adding the glaze.
Step 6: Add the Lemon Glaze Drip
In a small bowl, whisk together powdered sugar and lemon juice, adding more juice as needed for a slightly runny consistency. You can tint it with yellow food coloring for extra vibrancy.
Spoon the glaze around the cake’s edges, letting it drip naturally down the sides for a beautiful cascading effect.
Step 7: Decorate with Oreos and Frosting Swirls
Pipe extra frosting around the top edge in rosettes or small swirls.
Finish by sprinkling crushed Golden Oreos over the top for crunch and contrast.
Chill the cake briefly before serving to help the glaze set.
Expert Tips for Perfect Results
- Use Room-Temperature Ingredients: This ensures smooth blending and a consistent texture.
- Don’t Overmix: Overmixing after adding flour can make the cake dense. Stop when everything is just incorporated.
- Fresh Lemon Juice Is Key: Bottled juice won’t deliver the same fresh, tangy flavor.
- Bake Low and Slow: Pound cakes bake best at lower temperatures to maintain moisture.
- Check for Doneness: Insert a toothpick into the center; it should come out clean but not dry.
- For Extra Lemon Flavor: Add a few drops of lemon oil or an extra teaspoon of zest to the batter.
Variations
- Layer Cake Version: Divide the batter into two round pans and fill with lemon frosting between layers.
- Mini Pound Cakes: Use mini loaf pans and reduce baking time to 30–35 minutes.
- Lemon Blueberry Twist: Fold in a cup of fresh blueberries along with the Oreos for a fruity surprise.
- White Chocolate Drizzle: Replace the lemon glaze with melted white chocolate for a rich variation.
Serving Suggestions
This cake pairs wonderfully with:
- A cup of Earl Grey tea or iced lemonade for a citrusy afternoon treat.
- Fresh berries on the side for color and freshness.
- A dollop of whipped cream for extra indulgence.
Serve chilled or at room temperature — both bring out the bright lemon aroma and creamy texture beautifully.
FAQs
What makes pound cake different from regular cake?
Pound cakes are richer and denser, traditionally made with equal parts butter, sugar, eggs, and flour, giving them a moist, buttery texture.
Can I use regular Oreos instead of Golden Oreos?
Yes, but the flavor will shift slightly. Golden Oreos provide a vanilla note that complements lemon best, while chocolate Oreos add contrast.
How do I store Lemon Oreo Pound Cake?
Keep it covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Can I freeze this cake?
Absolutely. Wrap slices tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
Why is my pound cake dry?
It may have been overbaked or overmixed. Check the cake 5–10 minutes before the suggested time and avoid beating after adding flour.
Final Thoughts
This Homemade Lemon Oreo Cookie Pound Cake is the perfect mix of comfort and creativity — a buttery classic refreshed with zesty lemon and the familiar crunch of Oreos. Whether you’re baking it for a family gathering, special celebration, or simple weekend indulgence, this dessert promises pure delight in every bite.
Prep Time: 20 minutes
Cook Time: 75 minutes
Cooling & Decorating: 40 minutes
Total Time: ~2 hours 15 minutes
Course: Dessert
Cuisine: American
Difficulty: Moderate
Keyword: Lemon Oreo Pound Cake, Lemon Dessert, Golden Oreo Cake
Servings: 12
Calories (approx.): 480 per slice