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Copycat Olive Garden Lemon Cream Cake

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This Copycat Olive Garden Lemon Cream Cake is completely homemade, and is every bit as good as the originaland dare I say, even better!

Disclosure: Lemon Cream Cake Olive Garden Copycat Recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running.See the rest of Food Folks and Funsdisclosure policyhere.

My little family has been living in Japan for a little over 3 months now. While we absolutely love Japanese food, sometimes you just miss the comforts of home. Ive been making a lot of Olive Garden copycat recipes lately like myChicken and Gnocchi Soup,Zuppa Toscana, andTuscan Garlic Chicken.

With Easter coming up, I wanted to make a cake that just screamed spring, but was still something that can be made all year-round. Olive Gardens Lemon Cream Cake is just that! When I set out to find a good copycat recipe for this lemon cake, I noticed that ALL of them use a white cake mix. Now theres nothing wrong with using a cake mix, I just prefer homemade cakes better. The white cake layer I adapted from my favorite white layer cake fromCooks Country(you can never go wrong with one of their recipes!).

The next thing I noticed in all of the recipes on-line is that they all used cream cheese, or a mixture of cream cheese and pudding, or cream cheese and cool whip for the filling. I knew I could do better than that, so I used an authentic Italian ingredient, Mascarpone!

Lastly, while I love Olive Gardens cake, I know I prefer it with a little extra lemon punch. Not too much now, because the beauty of this cake is its soft cake layers and subtle lemon flavor. If youre going for a more authentic taste, then reduce the lemon zest to 1 teaspoon in the filling recipe below.

Now, I wouldnt call this an exact replica of Olive Gardens Lemon Cream Cake, because in all honesty I think it tastes better than theirs!

Cooks Note Copycat Olive Garden Lemon Cream Cake:

This lemon cake will keep, covered in the refrigerator for up to 5 days.

If you want the authentic look of Olive Gardens cake, then using a springform pan like the recipe indicates will help give you the cakes signature domed shape. If you do not have a spring-form pan, then two 9-inch cake pans can be used instead. Just reduce the cooking time to 20-25 minutes.

If you make this cake ahead of time. Wait to dust it with powdered sugar until right before serving.

I used mascarpone cheese for the filling of this lemon cream cake. If youre unable to find it, or simply dont like the taste of it, then you can use cream cheese instead.

Cooks Tools Copycat Olive Garden Lemon Cream Cake:

handheld electric mixerorstand mixer

fine mesh strainer(for sifting the powdered sugar)

This Lemon Cream Cake is a bit labor intensive, but definitely SO worth it. Especially for special occasions, birthdays, or holidays like Easter! While this cake is a bit labor intensive, the baking skills needed to make it are pretty standard.

Copycat Olive Garden Lemon Cream Cake

White Cake from Cooks Country, everything else is my own.

6 large egg whites, room temperature

12 tablespoons unsalted butter cut into 24 pieces, softened but still cool

½ cup + 1 Tablespoon all-purpose flour

½ cup + 2 Tablespoons powdered sugar

Tablespoon finely grated lemon zest

4 tablespoons butter cut into 8 pieces, softened

8 oz. container mascarpone cheese, softened

½ Tablespoon finely grated lemon zest

MAKE WHITE CAKE: Adjust oven rack to middle position and preheat to 350 degrees F. Lightly grease bottom of 9-inch springform pan. Line with parchment round, and lightly spray entire pan; set aside.

In large measuring cup whisk together milk, egg whites, and vanilla; set aside.

In large bowl whisk together flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix with electric mixer until only pea-sized pieces of butter remain, about 1 minute.

Pour in half of milk mixture, and mix on medium-high speed until light and fluffy, about 1 minutes. Reduce speed to medium-low, and add remaining milk mixture, and beat until incorporated, about 30 seconds.

Pour batter into prepared pan and smooth top with rubber spatula. Bake until light golden, and toothpick inserted comes out clean, about 45-50 minutes, rotating halfway through baking.

Cool cake cool on wire rack in pan for 20 minutes. Remove cake from pan, discarding parchment, and let cool completely on wire rack, about 2 hours.

MAKE CRUMB TOPPING: Mix together flour, powdered sugar, and lemon zest in medium bowl. Cut in butter and vanilla until mixture is crumbly. Cover and place in refrigerator to chill.

MAKE FILLING: Whip heavy cream until stiff peaks form; set aside. Beat mascarpone cheese, powdered sugar, lemon juice, and lemon zest on medium speed until smooth. Fold in whipped cream until combined.

FINISH CAKE: Split cake horizontally, and place 1 layer on cardboard round. Reserve ½ cup of filling, and use the rest to fill the cake. Place second layer on top of the filling. Use reserved ½ cup filling to frost just the sides of the cake. Press crumb topping into sides of cake, and chill at least 1 hour. Dust top of cake with powdered sugar. Slice and serve.

Filed Under:CopyCat Recipes,DessertsTagged With:Italian Lemon Cream cake,Lemon Cake,Lemon Cake recipe,Lemon Cream Cake recipe,Olive Garden Lemon Cream Cake18 Comments

Hi, Im Jillian. Im a teacher turned stay-at-home mom. I miss the creativity teaching provided so Im always trying to find time to exercise my artistic abilities. Mostly that means cooking and baking. My blog is dedicated to providing restaurant-quality recipes for the home cook.

Can you recommend a healthy substitute for the 2 cups of powdered sugar?

Jann, I found this article with a healthy non-sugar alternative to powdered sugar:

I have not tried this substitute. If you try it, come back and let me know how it works out for you!

I made this yesterday. I didnt make the cake, used a box white cake in two 8 cake pans instead. I made your crumbs and icing. Delicious! There was enough frosting to ice the whole cake, so I did and covered it with the crumbs. I had a lot of crumbs left over. I took this to our mothers day celebration and the entire cake was eaten. Thanks for the recipe. Ill make it again.

Im glad it works for you using a boxed white cake mix. Thanks for stopping by to let me know!

This year for each family birthday (including my own) Im making homemade desserts based on that persons favorite sweets or flavors. My sister requested lemon or strawberry, and I stumbled across this recipe. Start to finish, it was very clear, and while I havent put it all together, I cut the top of the cake to make it flat and slathered a bit of the filling onoh myI plan to slice some strawberries when I serve it tomorrow, but thank you, thank you!

Oh yum! I beth sliced strawberries will go nicely with this cake!

Im like you, I like to make a special cake for each family members birthdaytheres just something a little extra special about a homemade birthday cake. 🙂

Is there anyone I could the cake and filling ahead of time and then assemble it the day after?

You bet, thats usually what I do when I make this cake!

Hi looks delicious, cant wait to make it. Seems like it might be easy to mix the crumble with the set aside filling before icing the sides? Also, if im making it in advance before assembling, the cake should be out on the counter, not in the fridge, correct? Otherwise it dries out?

Either in the fridge or the counter is fine. Just wrap the cakes in 2 layers of plastic wrap and theyll be fine. 🙂

Hello, I would like to make this for my Dad, he Loves Olive garden lemon cake however I only have AP flour will this work?

You could, but it would make for a much heavier cake. Do you have cornstarch on hand? If so you can make your own cake flour with my cake flour substitute recipe here:

Hi. When you say to reduce the lemon zest for the filling to one teaspoon not sure I see that on the recipe. I see three tablespoons of lemon juice and half teaspoon zest. Lets me know.

Hi Patty. For the filling it calls for 1/2 Tablespoon of zest, not teaspoon. 🙂

I made the cake twice today with the same (sad) results. The middle of the cake didnt rise. The first time, I used a 10 inch springform pan. Thought that might have been the problem so bought a 9 inch pan and tried again. Same fail. I want to try again. Any thoughts? I did not have cake flour. z. Used the cornstarch added to AP flour but didnt sift it. Could that be it? My oven temp is accurate.

Hmmm, without me being there its hard to say. How old is the cake flour and baking powder that youre using?

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Im Jillian, the creator, author, recipe developer and travel blogger behind Food, Folks, and Fun. Im a teacher turned SAHM married to a military manwhich means my family moves often, traveling the world as we go!

Im Jillian, the creator, author, recipe developer and travel blogger behind Food, Folks, and Fun. Im a teacher turned SAHM married to a military manwhich means my family moves often, traveling the world as we go!

For me, its always an adventure best approached with an arsenal of great recipes and a passion for cooking my way into a new community. Theres nothing I love more than cooking for my family, for my friends, and really for every occasion. Food is love, and cooking isnt just putting a meal on a plate: its putting a little part of me into that meal.

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