"Olive Garden" Lemon Cream Cake

4.2 of 5 (12)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of "Olive Garden" Lemon Cream Cake calories by ingredient


This 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."
Number of Servings: 12


    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


Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
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.

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    This was easy to make and it was terrific. Lots of servings...everyone loved it - 10/6/09

  • no profile photo

    2 of 2 people found this review helpful
    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

  • no profile photo

    1 of 1 people found this review helpful
    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

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    for people having consistency problems try adding lemon 1 teaspoon at a time, tasteing and watching not to breakdown the cream. To much acid will breakdown the cream. For people having problems with crust use hardened butter, not melted or softened. - 5/13/12

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    1 of 2 people found this review helpful
    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