Lemon Sugar Cookie Cake
My favorite way to celebrate any
holiday is with FOOD, and this 4th of July I wanted to crack into some
of that summer nostalgia from when I was a kid with one of my favorite
summertime treats! I finally called Mom to get the recipe she always
used to make for us when we were kids; She would always make a giant
cookie layer base, slather it in frosting and cover it in fresh
fruit. Usually a summertime snack for it's portability and use of that
fresh, seasonal fruit I’ve been craving this Lemon Sugar Cookie Cake
ever since I made it a few weeks ago! I simplified
and slightly health-ified her original recipe and got something I think
is even better. Sorry Mom!
I shared the simplified recipe on IG when I
made it, but wanted to share an easier-to-read, printable version for
all my regular readers here, too. It really is the perfect, easy, crowd
pleasing summer dessert! Would love to hear your thoughts
if you try it - and my Mama would, too! Scroll on down for the recipe
and some notes before you bake, too. Enjoy, babes!
INGREDIENTS:
COOKIE BASE RECIPE
2 1/4 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (non-dairy) butter
1/2 cup sugar
1/2 cup monk fruit sweetener*
1 egg (vegan if you prefer)
1 teaspoon vanilla
2 tablespoons lemon juice
Zest of 1 lemon
Strawberries, blueberries + raspberries for topping
CREAM CHEESE FROSTING
8 oz. plain, non-dairy cream cheese
2-3 tablespoons lemon juice
Zest of half a lemon
1 teaspoon of vanilla extract
Maple syrup and/or monkfruit sweetener to taste
DIRECTIONS:
Preheat your oven to 375 degrees and line a round pan (or baking sheet) with parchment paper.
In a large sized bowl combine the flour,
baking soda, baking powder, and salt together. In a smaller, separate
bowl combine the sugars, egg, vanilla, lemon juice + lemon zest.
Add the wet ingredients to the dry, mixing
completely. Once the dough has formed, roll it evenly into a round shape
on the pan, about 1/4-1/2 inch thick.
Bake for 10 minutes or until edges begin to
brown, then let cool completely. While the cookie layer cools, mix the
frosting and chop up the fruit. Once cool, frost the cookie like a pizza
and top with fruit. Enjoy babes!
NOTES:
?You can use real butter,
eggs and milk here if you prefer. I adapted this recipe from my Mom's
original which did in fact use the original versions with great
success.
Leftovers last up to 2 days on the counter
and up to 4 days in the fridge, but - like most things in life - is best
enjoyed fresh.
*You can also sub the monk fruit sweetener for stevia or more real sugar.