Lemon Gobs

I decided to look for a good gob recipe for spring. I ended up making two different batches of lemon gobs. One of the cake recipes I made from scratch & found from the Sweet Charity Pie blog (for the original recipe, please click here.) The other recipe is a variation of my mother-in-law's gob recipe using a cake mix. On a side note, I highly recommend adding a little raspberry jam with this gob, it gives it a unique taste!

This is a picture of the cake mix lemon gob.

This is a picture of the made from scratch lemon gobs.

Lemon Whoopie Pies
adapted from the Bit Fat Cookie book via Joy the Baker
yields 6-8 giant whoopie pies

For the cookies:
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
6 T. unsalted butter, at room temperature
1 c. sugar
1 T. lemon zest, finely grated
1 egg
1 T. freshly squeezed lemon juice
1 t. vanilla
1/2 c. buttermilk (I use 1/2 c skim milk with 2 tablespoons lemon juice)

For the filling:
6 T. unsalted butter, at room temperature
3/4 c. (6 oz.) cream cheese, at room temperature (I went ahead & used 8 oz)
1 t. vanilla
1 T. lemon zest, finely grated
2 T. freshly squeezed lemon juice
2 3/4 c. confectioner's sugar

To make the cookies:
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and lemon zest until smooth, about 3 minutes. Stop the mixer to scrape the sides of the bowl as needed during the mixing. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. The batter may look curdled, and that's okay. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk. Mix in the remaining flour mixture just until it is incorporated and the batter looks smooth again.

Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake the cookies for 10- 12 minutes- a toothpick inserted into the center of a cookie should come out clean, and the tops will be firm but not brown. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.

To make the filling:
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar (in batches) and mix until smooth. If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.

To assemble:
Turn half of the cookies bottom side up. Scoop about 3 T. of filling onto each. If your filling is really firm, spread it to within a 1/4" of the edge of the cookies. Gently press the flat bottoms of the remaining cookies onto the filling until it reaches the edges.
Wrap each cookie in plastic wrap and refrigerate for at least 1 hour. Serve cold. The wrapped cookies can be stored in the refrigerator for up to 4 days.

Grandma's Gobs Lemon Cake Mix Recipe

1 box lemon cake mix

1 cup flour

1 teaspoon baking powder

Preheat oven to 350 degrees. Prepare according to cake mix directions adding flour and baking powder. Drop by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake according to cupcake directions on cake mix. Cool. Place a tablespoon of filling between two cakes.