- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 438.1
- Total Fat: 18.9 g
- Cholesterol: 44.8 mg
- Sodium: 350.4 mg
- Total Carbs: 64.0 g
- Dietary Fiber: 0.5 g
- Protein: 4.2 g
"Olive Garden" Lemon Cream CakeSubmitted by: RYSMOM06
IntroductionThis is a copy of Olive Garden's Lemon Cream Cake. "Delicate white cake and lemon cream filling with a vanilla crumb topping." This is a copy of Olive Garden's Lemon Cream Cake. "Delicate white cake and lemon cream filling with a vanilla crumb topping."
1 white cake mix,prepared
8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice
1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RYSMOM06.
Rate This Recipe
Member Ratings For This Recipe
This cake was easy to make but takes time, so patience is required. I recommend using a spring form pan, this made it easier when placing the cream cheese mixture between the 2 layers. I used the freezer to help keep all the ingredients nice and cool. This kept my filling from oozing. - 10/10/11
Good recipe. Tips:
2x recipe for filling & butter crumble (not enough to recreate photo)
Freeze butter 15 mins before using. Cut into chunks w/knife, toss into remaining ingredients & crumble w/fingers. The less you touch it, the better!
Use springform pan! Assemble layers in pan & freeze to set - 8/1/12
I love the cake at olive garden but not this one filling is sickly sweet and the crumb topping was difficult to make,tasted bad and there was not enough to cover the sides of the cake. All to gether it took to long to make this cake and because it was for guests I made brownies as a back up. - 7/17/10
My initial reaction was that frosting was too sweet. Letting cake sit overnight in fridge resolved that. I was afraid the 10" cake was too much; am eating last piece today;
served it two days ago! Have never had this at Olive Garden, but don't see how it could be better!! Moist & delicious! - 1/28/13
Made this at Tksgiving & was a hit! I whipped the cream stiff but was worried that the filling was a little too runny but once it sat in the fridge, it was perfect. Topping is great but little tricky getting on sides of round cake. Making again for party next week. Better the longer it sits in fridg - 12/7/12
i doubled the filling cream bc i wanted it to be taller. the whipped cream was perfect..just whip longer...i stored it in the fridge for a day and a half after i made it, and it soaked up flavor...so delish. the longer it sat, the better it got. fam loved it, and im trying it again soon! :) - 1/12/12
I made this after having a piece at Olive Garden, and you do have to mix your heavy whipping cream a long time it seems like about 20 minutes but it does get thick ( I mean real thick) you just have to be patient but it won't run if you do this. however the cake doesn't taste as good as theirs. - 11/21/11
I tried this recipe after reading the bad reviews, just to see for myself, and I shouldn't have. The cream filling was too runny and pushed out of the sides, and the crumb mixture wasn't crumbly at all, it was just like a paste to hold the cake together. Very disappointed. - 11/25/10