Giant Lemon Cookie Cake

• porții: 1 serving
• timp activ: 50 minutes
• timp total: 1 hour 50 minutes

Ingrediente

2 1/4 cups (292g) all-purpose flour, spooned and leveled

1 tablespoon cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (180g) unsalted butter, melted and cooled

1 1/4 cups (250g) granulated sugar

2 tablespoons lemon zest (about 2 lemons)

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60mL) fresh lemon juice (about 1 lemon)

1/4 cup (60g) unsalted butter, softened

2 oz full fat cream cheese, softened

1 1/2 cups (195g) powdered sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

lemon zest (optional - for topping)

Instrucțiuni

Lemon cookie cake:

Preheat your oven to 350F. Lightly grease a 9" springform pan and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.

In a large bowl, whisk together butter, sugar, and lemon zest until well combined.

Whisk in the egg and vanilla followed by the lemon juice.

Add in the dry ingredients and mix together until streak free.

Drop the cookie dough into your prepared springform pan and spread into an even layer.

Bake the cookie cake in the center of your preheated oven for 30-35 minutes or until the center no longer appears wet and the edges are golden brown.

Cool the cookie cake completely to room temperature before frosting.

Cream cheese frosting:

In a large bowl, combine butter and cream cheese. Using an electric mixer fitted with the paddle attachment, cream together until smooth.

Sift in about half of the powdered sugar and mix on low until dissolved. Sift in the remaining powdered sugar and mix again to dissolve.

Scrape down the bottom and sides of the bowl then mix in the salt and vanilla. Whip for an additional 1 minute to smoothen out the frosting.

If the frosting is too thin, pop it into the fridge for 20-30 minutes or until firm enough to use. If it's too thick, thin it out with a splash of milk.

Frost the cooled cookie cake and top with lemon zest if desired before slicing and serving.