Homemade Lemon Oreo Cookie Pound Cake

Ingredients
For the Lemon Glaze Drip:
1 cup powdered sugar
2–3 tbsp lemon juice (adjust for consistency)
Few drops yellow food coloring (optional, for brightness)
For the Topping:
10 Golden Oreos, crushed
Extra frosting for piping
For the Pound Cake:
1 ½ cups (3 sticks) unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup sour cream, room temperature
¼ cup fresh lemon juice
2 tbsp lemon zest
1 tsp vanilla extract
1 tsp lemon extract (optional, for stronger flavor)
12 Golden Oreos, coarsely chopped
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest

Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt or round cake pan (if you want to layer it, use 2 round pans).
Make the Pound Cake Batter:
Cream butter and sugar together for 4–5 minutes until light and fluffy.
Add eggs one at a time, beating well after each.
In a bowl, whisk flour, baking powder, and salt.
Mix sour cream, lemon juice, zest, and extracts in another bowl.
Alternate adding dry ingredients and wet mixture into butter mixture, beginning and ending with dry.
Fold in chopped Golden Oreos.
Bake:
Pour batter into prepared pan.
Bake for 70–80 minutes (bundt) or 55–65 minutes (round pans), until a toothpick comes out clean.
Let cool 10 minutes in pan, then transfer to wire rack.
Make the Frosting:
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then lemon juice and zest. Beat until fluffy.
Frost & Chill:
Frost cooled cake with lemon cream cheese frosting. Chill for 20 minutes to firm.
Add Drip & Decoration:
Whisk glaze ingredients until smooth and slightly runny.
Spoon glaze around edges of cake so it drips down naturally.
Pipe frosting rosettes or swirls on top.
Sprinkle crushed Oreos over frosting and glaze.