Can I make a giant lemon cookie cake without lemon pudding mix?

Yes, you can make the cookie cake without lemon pudding mix; the cake will still taste good. However, the pudding mix adds extra lemon flavor and helps create a softer, chewier texture. If you don’t have pudding mix, consider adding a bit more lemon juice or lemon zest to boost the lemon taste. Keep in mind, the texture might be slightly different but still enjoyable.

How should I store my giant lemon cookie cake to keep it fresh?

Store the unfrosted cookie cake covered at room temperature for 3 to 4 days, or refrigerate it for up to two weeks to keep it soft. Once frosted with cream cheese frosting, the cake must be refrigerated and covered to prevent drying out. It will stay fresh in the fridge for up to 5 days. For longer storage, freeze the cookie cake tightly wrapped for up to 3 months and thaw in the fridge before serving.

Can I use gluten-free flour to make a giant lemon cookie cake?

Yes, gluten-free flour can be used if you choose a 1:1 blend that includes xanthan gum to mimic gluten’s structure. Weighing the flour is recommended for accuracy since gluten-free blends can vary in density. Using gluten-free flour might change the texture slightly, resulting in a denser cookie cake, but it should still bake well and taste delicious.

Is it okay to substitute dairy-free butter and cream cheese in the lemon cookie cake?

Absolutely. You can replace butter and cream cheese with dairy-free versions sold in sticks for butter and any plant-based cream cheese alternative. These swaps work well and will still provide a rich flavor and creamy frosting. Just make sure the dairy-free products are suitable for baking to achieve the best texture.

What pan size works best for baking a giant lemon cookie cake?

A standard 9-inch round pan is ideal for this recipe to get the perfect thickness and bake time. If you choose a smaller pan, the cookie cake will be thicker and require a longer baking time. Conversely, a larger pan will yield a thinner cookie cake with a shorter bake time. When using foil pans, add a few extra minutes since foil doesn’t conduct heat as well as metal pans.

Giant Lemon Cookie Cake Recipe For A Soft And Zesty Treat

Ingredients

– 2 ¼ cups (292g) all-purpose flour, spooned and leveled

– 1 tablespoon cornstarch (optional, for tenderness)

– 1 teaspoon baking powder (or ½ teaspoon baking soda as an alternative)

– ¼ to ½ teaspoon salt

– ¾ cup (180g) unsalted butter, melted and cooled or softened

– 1 to 1 ¼ cups (200-250g) granulated sugar

– 1 large egg, room temperature

– 1 teaspoon pure vanilla extract

– 2 tablespoons lemon zest (about 2 lemons)

– ¼ to 3 tablespoons fresh lemon juice (about 1 lemon)

– Optional: 3.4 ounces dry instant lemon pudding mix (for added softness and lemon flavor)

– Optional: ¾ cup white chocolate chips

– ¼ to ½ cup (60-115g) unsalted butter, softened

– 2 to 4 ounces (60-115g) full-fat cream cheese, softened

– 1 ½ to 2 cups (195-260g) powdered sugar

– ¼ to ½ teaspoon salt

– ½ to 1 teaspoon pure vanilla extract

– ¼ to ½ teaspoon lemon zest (optional)

– Optional: 1 tablespoon fresh lemon juice to brighten flavor

– Optional: A splash of milk to adjust consistency

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Instructions

1-Preheat your oven to 350°F (175°C). Lightly grease and line a 9-inch springform or round cake pan with parchment paper.

2-In a medium bowl, whisk together the flour, cornstarch (if using), baking powder or baking soda, and salt.

3-In a large mixing bowl, combine softened or melted butter, granulated sugar, and lemon zest. Beat until well mixed and slightly fluffy if using softened butter.

4-Add the egg and vanilla extract, then stir in lemon juice. Note that the dough may appear slightly curdled if pudding mix is added.

5-Gradually fold dry ingredients into the wet mixture until just incorporated; avoid over-mixing to prevent toughness.

6-Fold in white chocolate chips if using.

7-Spread or press the dough evenly into the prepared pan. If the dough is sticky, press a sheet of parchment lightly on top to smooth.

8-Bake for 19-35 minutes depending on pan size, until the edges are golden and the center is set but still slightly soft (longer time applies to thicker cakes).

9-Allow the cookie cake to cool completely in the pan before removing and frosting.

10-Optionally, dust with powdered sugar or top with a lemon glaze before serving.

Last Step:

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Notes

⚖️ Measure flour properly to avoid dense or dry texture.
🍋 Use fresh lemon zest and juice for maximum flavor impact.
🍰 Avoid over-mixing dough to keep the cake tender.

Author: Brandi Oshea
Prep Time: 20 minutes
Cooling Time: 30 minutes
Cook Time: 19-35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: Varies
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies