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This Lemon Cookie Cake is soft and chewy with a lovely light lemon flavor! Topped with a lemon buttercream, this is the perfect summer dessert!

Table of Contents
So summer tv is pretty lousy, am I right? There’s just not much on, with the exception of wonderful guilty pleasures like ‘The Bachelorette’.
To make up for the lack of interesting things to watch recently, I finally jumped onboard the Downton Abbey train.
Hooked, I tell you! I finally finished the fourth season last night.
Honestly, I found the end of the fourth season to not be nearly as exciting as the ends of seasons two and three, but certainly less depressing than the end of season three.
When the hubs was out of town last weekend, I was constantly at war with myself over whether or not to bake or watch Downton Abbey. Most of the time I tried to multitask and do both.
At one point, I won’t say what happened in case you haven’t watched it and don’t want to know what happens, I was crying over the loss of a pretty major character when the hubs called. He’d just left from visiting his family. His mom was crying as he left, as mom’s often do in our experience, and when I answered crying he was like ‘what is going on with all the crying?’ 🙂
If you haven’t seen it yet, you should totally catch up. I laugh, cry and everything in between. I am always thrilled when the grandmother comes on. I don’t think there’s ever a scene with her that I don’t laugh and want to rewind to see it again. I love her little comments. Always so perfect. I wish I was as clever as her. 🙂
It’s been a while since I shared my last cookie cake. I love the fun variations and alternatives to a regular cake. Plus, they are super easy to make! Even better than making cookies because you don’t have to make a bunch of balls and do multiple rounds of baking.
The lemon flavor in this cookie comes from fresh lemon juice and lemon zest. I considered adding a lemon pudding mix, but decided against it. You totally could add it if you want, but I decided I wanted a little lighter lemon flavor.
And I added white chocolate chips, because I love them, but that would be optional too. It’ll be tasty either way.
If you love lemon as much as I do, there’s no doubt that you’ll love this cookie cake. It’s fresh tasting and not overwhelming at all. Lemon cookie heaven!
Print- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Total Time: 41 minutes
- Yield: 12-15 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Cookie Cake is soft and chewy with a lovely light lemon flavor! Topped with a lemon buttercream, this is the perfect summer dessert!
Ingredients
LEMON COOKIE CAKE
- 3/4 cup salted butter, room temperature
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 3 tbsp lemon juice*
- 1 tsp lemon zest
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2–3/4 cup white chocolate chips
ICING
- 3/4 cup butter
- 3 cups powdered sugar
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice*
Instructions
LEMON COOKIE CAKE:
ICING:
Nutrition
- Serving Size: 1 Slice
- Calories: 413
- Sugar: 38.1 g
- Sodium: 171.5 mg
- Fat: 21.7 g
- Carbohydrates: 53.1 g
- Protein: 3.1 g
- Cholesterol: 63 mg
Keywords: lemon cookie cake, cookie cake recipe, how to make cookie cake, lemon cookie recipe, lemon cake, lemon cake recipe, lemon cake recipe from scratch, best lemon cake recipe, easy lemon cake recipe
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Enjoy!
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Lemon White Chocolate Gooey Bars
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Recipes from friends:
Lemon Strawberry Cookie Cups from Beyond Frosting
Creamy Lemon Pie Overload from The Noble Pig
Lemon Yogurt Cake from Yummy, Healthy, Easy
Lemon Cheesecake from Wine and Glue
Thank you, this recipe was amazing! For anyone wondering if this can be made gluten free, I subbed in Bob’s Red Mill 1:1 flour, and I was perfect.
★★★★★
So glad you enjoyed it!
How long can the icing be at room temperature once added to the cookie?
Generally about 24 hours.
Mine was a flop too. Soo buttery it fell apart and I followed the recipe exactly.
Thanks for posting the recipe! Yours looks amazing. I tried it but it was a complete flop. What’s the texture supposed to be like? I baked it for 22mins and it looked beautifully brown but after I turned it over after cooling, I found the center and the bottom were uncooked. 🙁
I put it back to bake longer for around 15mins more and it just wouldn’t cook more.
It should be much like any other chewy cookie. When you say it had cooled – for how long? It should be COMPLETELY cool. That said, you could certainly bake it for longer. Once you remove it from the oven though and let it cool, it won’t cook any more if you put it back in the oven.
Hey there! I love, love, love this lemon cookie cake!
If I wanted to make it lemon-ier, would I just add the lemon pudding in? Or would I substitute it for some of the sugar?
Thanks for your help! And your delicious recipes! And your love of DOWNTON, which matches mine!
I’m so glad you enjoy it! Lemon pudding sounds like a great idea! 🙂 Thanks Laura!
Tee hee hee! And the idea was your own, so thank YOU! I’m just wondering if I need to compensate by removing any other of the ingredients…?
Ha! You’re right! It’d been a while since I read the post .:) You wouldn’t need to remove anything. Just know that it’ll also make a softer/moister cookie, so you may need to be a little more gentle removing it from the cake pan.
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This looks amazing! I can’t wait to make it. LOVE lemon.