Description
Lemon Poppy Seed Cheesecake Cookies are delightful treats with a tangy lemon flavor and creamy texture.
Ingredients
Scale
- 340 g all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 300 g granulated sugar
- Zest of 1 large lemon (or 2 small)
- 180 g butter, room temperature
- 4 large eggs, room temperature
- 240 g sour cream, room temperature
- 60 g vegetable oil (e.g., canola)
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 400 g butter, room temperature (for strawberry buttercream)
- 660 g powdered sugar
- 2 tbsp freeze-dried strawberry powder
- 2–3 tbsp whole milk, room temperature
- 2 tsp vanilla extract (for strawberry buttercream)
- Fresh strawberries (for decoration)
- Lemon slices (for decoration)
Instructions
- Preheat oven to 170ºC/340ºF. Prepare 3 × 20 cm cake pans with parchment paper.
- Sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, rub granulated sugar with lemon zest. Add butter and mix on high speed for 3 minutes.
- Add eggs two at a time, mixing on low speed until combined.
- Add half of the dry ingredients, mixing gently on low.
- Add sour cream, vegetable oil, lemon juice, and vanilla extract; mix until combined. Add remaining dry ingredients and fold gently.
- Divide batter among prepared pans. Bake for 20–23 minutes or until a tester comes out clean. Let cakes cool for 10 minutes, then transfer to a cooling rack.
- Sift together powdered sugar and freeze-dried strawberry powder for buttercream.
- Beat butter for 4 minutes on medium/high speed. Scrape sides and beat for 2 more minutes.
- Add sugar/strawberry powder, vanilla, and milk in 2 parts, mixing well after each addition.
- Scrape sides and mix for 2 minutes on low speed for smooth frosting. Optionally add food coloring for brighter pink.
- Assemble the cake by placing the first layer on a serving plate, spreading buttercream, adding the second layer, repeating, and covering the entire cake with a crumb coat.
- Chill in fridge for 20 minutes to set. Spread remaining buttercream evenly over the cake and decorate with fresh strawberries and lemon slices.
Notes
- This recipe was updated to 3 layers using sour cream for extra moistness.
- Ensure cakes are fully cooled before frosting to avoid melting buttercream.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 883 kcal
- Sugar: 81 g
- Sodium: 300 mg
- Fat: 50 g
- Saturated Fat: 29 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 106 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Lemon Poppy Seed Cheesecake Cookies, Lemon Cookies, Cheesecake Cookies