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!
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
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!
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.
Sweet Cherry Coffee Cake
'Tis the season for bright, juicy, super overpriced cherries! But I love 'em, so I don't even mind paying like $6/lb. Especially since I started baking with them. I love them fresh, but they just have such a great, sweet flavor for baked goods! And in this recipe, they compliment the crumby brown sugar + cinnamon topping so perfectly. This cake comes out moist, lightly sweet, and stuffed full of the sweetest summer cherries. Its my favorite cake, of any kind, that I've had in a while. We tried to keep the sugar low in the cake mixture because of the super sweet crumb topping, but its still a splurgy breakfast for sure. I've been super dedicated in my workouts lately (and am even considering trying to get my yoga teaching certification) so I felt no guilt indulging in more than one slice - and you shouldn't either! And even though coffee cake sounds like a morning thing, to definitely tasted just as good at ten o'clock at night. You could probably sub in any summer berries here for a tasty seasonal treat, and we will definitely be making versions of this recipe year-round. Let's get bak(ed)ing!
1½ cup all-purpose flour*
½ cup brown sugar
1 teaspoon cinnamon
pinch of salt
½ cup coconut oil or vegan butter, softened
6 tablespoons vegan butter or coconut oil
6 tablespoons coconut butter
½ cup sugar
1 cup non-dairy milk
1 tablespoon ground flax meal
1 tablespoon corn starch
1 teaspoon apple cider vinegar
1½ cups all-purpose flour *(GF may work too, but we haven't tried it!)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 heaping cup sweet cherries, pitted and halved
Preheat oven to 350 degrees. Grease a 9x9 inch glass baking dish and set aside.
Wash, pit, and halve 1 heaping cup of sweet cherries.
To make the crumble, mix together flour, brown sugar, cinnamon, & salt a medium-sized mixing bowl. Pour in softened coconut oil or butter and use a fork to combine the mixture until small crumbs form.
In a separate mixing bowl, cream together the butter or oil, coconut butter and sugar. Add the milk, ground flax, corn starch and apple cider vinegar and stir until completely combined.
In a third mixing bowl, combine flour, baking powder, baking soda, and salt. Pour the milk mixture into the flour mixture and stir until just combined. Don't overmix! Fold in the sweet cherries.
Pour the prepared batter into your greased baking dish and spread the crumble mixture evenly over the top. Bake for 25-30 minutes until an inserted toothpick comes clean of cake and the crumble mixture has turned a nice golden brown. Let cool at least 20 mins before serving. Enjoy!
Leftovers can be saved in an airtight container on the counter for 3 days and in the fridge for about a week.
Deep Dish Apple Cinnamon Skillet Cake