Olive garden lemon cake recipe is a luscious dessert that brings a taste of restaurant elegance into the home kitchen. This olive garden lemon cake recipe features a tender white cake layered with a creamy, tangy lemon filling and finished with a buttery, sweet crumb topping.
The flavor is bright and refreshing, offering a delicate balance of sweetness and lemon zest. The specialty of this cake lies in the smooth lemon cream filling that complements the soft cake, while the crumb topping adds texture.
Fresh lemon juice, cream cheese, and whipped cream create a rich, flavorful addition. Creating and exploring this olive garden lemon cake recipe is a joyful experience.
I will now show step-by-step guidance for this olive garden lemon cake recipe.
Copycat Olive Garden Lemon Cake Recipe
Copycat olive garden lemon cake recipe delivers a bright, tangy flavor that awakens the senses. Soft, tender white cake layers offer gentle sweetness, supporting the rich, creamy lemon filling.
The filling is smooth and velvety, carrying a refreshing citrus taste from fresh lemon juice. A buttery crumb topping adds a light crunch and subtle sweetness, contrasting beautifully against the creamy layers.
The cake melts in the mouth, leaving a delicate, refreshing lemon flavor that lingers pleasantly. Every slice captures the essence of the restaurant’s beloved dessert, offering a memorable and indulgent experience.
How To Prepare Olive Garden Lemon Cake Recipe?
To make this olive garden lemon cake recipe perfectly, follow each step carefully for best results. Clear instructions guide you through baking, assembling, and adding the creamy lemon filling and crumb topping.
A list of helpful kitchen tools is included, though not all are required. Use what you have, and you’ll still create a flavorful, restaurant-style lemon cake.
Recipe Overview
Prep Time: 25 minutes
Bake Time: 25 minutes
Assembly & chilling: 1 hour
Total Time: 1 hour 50 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Two 8-inch cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
- Baking sheet (for flour heating)
- Whisk
- Measuring cups and spoons
Ingredients
Cake Layer
- 1 box (about 432 g) Betty Crocker white cake mix
- 3 egg whites
- 80 ml vegetable oil (≈ ⅓ cup)
- 300 ml water (≈ 1¼ cups)
Lemon Cream Filling
- 340 g cream cheese, softened
- 360 g powdered sugar
- 1½ tablespoons fresh lemon juice
- 360 ml heavy whipping cream (1½ cups)
Crumb Topping
- 56 g cold butter, cut into 8 pieces
- 65 g all-purpose flour (heated at 350°F / 175°C for 5 minutes, then cooled)
- 1 teaspoon vanilla extract
- 60 g powdered sugar
Instructions
1. Prepare the cake batter:
Heat the oven to 350°F (175°C). Grease and flour your cake pans. In a large bowl, mix the cake mix, egg whites, oil, and water until smooth.
2. Bake the cakes:
Divide the batter evenly between the pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a rack.
3. Make the lemon cream base:
Beat the softened cream cheese until smooth. Add the powdered sugar and lemon juice and continue mixing until creamy.
4. Whip the cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the lemon cream mixture to create a light filling. Chill while preparing the crumb topping.
5. Prepare the crumb topping:
Combine the cooled heated flour, powdered sugar, cold butter pieces, and vanilla. Use your fingertips or a pastry cutter to blend until crumbly. Keep cold.
6. Assemble the cake:
Place one cake layer on a serving plate. Spread a thick layer of the lemon cream filling over the top.
7. Add the second layer:
Place the second cake layer on top. Spread another generous layer of lemon cream filling over the entire top surface.
8. Finish with crumbs and chill:
Sprinkle the crumb topping evenly over the cake. Refrigerate for at least 1 hour before slicing so the filling can firm up.
Notes: For best results, chill the cake for at least an hour to allow the lemon cream filling to set, which ensures clean slices. The crumb topping is best made with cold butter for a crisp texture.
Use fresh lemon juice for bright flavor, and consider adding lemon zest for extra zing. Heated flour is safe to eat raw in crumbs.
Nutrition Facts Of Olive Garden Lemon Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Protein | 4 g |
| Fat | 20 g |
| Saturated Fat | 11 g |
| Sugar | 42 g |
| Sodium | 350 mg |
Why This Recipe Is A Must-Try?
This olive garden lemon cake recipe is a must-try because it recreates a restaurant favorite at home, delivering the same bright, creamy, and tangy flavor.
The tender white cake layers perfectly support the rich lemon cream filling, while the buttery crumb topping adds texture and subtle sweetness.
Fresh lemon juice and cream cheese create a smooth, flavorful filling that balances sweetness and citrus in every slice.
It provides a refreshing, indulgent dessert experience that is both visually appealing and delicious, making it a standout recipe for anyone who enjoys classic, flavorful lemon desserts.
Why My Recipe Works
My olive garden lemon cake recipe works because it balances texture, flavor, and sweetness carefully. The white cake layers remain soft and moist, providing a stable base for the creamy lemon filling.
The filling blends cream cheese, powdered sugar, fresh lemon juice, and whipped cream to achieve a light yet rich consistency that holds its shape without being dense.
The crumb topping adds a contrasting buttery crunch while enhancing the cake’s sweetness. Each component is designed to complement the others, creating a harmonious dessert that replicates the bright, tangy, and indulgent taste of the restaurant version.
My Favorite Ways To Serve It Up
My favorite ways to serve olive garden lemon cake recipe focus on presentation and enhancing its bright, creamy flavor. Chilling the cake before slicing ensures clean, elegant pieces that hold their shape.
Serving each slice with a light dusting of powdered sugar or a few thin lemon slices adds a fresh, decorative touch. Pairing it with a cup of hot tea, coffee, or a light sparkling beverage highlights the tangy lemon flavor.
For a special touch, adding fresh berries or a drizzle of lemon glaze brings extra color and a hint of natural sweetness to the dessert.
Expert Tips And Tricks
1. Use ingredients like cream cheese, egg whites, and butter at room temperature. This helps the batter and filling mix smoothly without lumps.
2. Let the cake layers cool completely on a wire rack before assembling. Warm cake can make the lemon cream filling melt and slide.
3. Chill the lemon cream filling for 15–20 minutes before spreading. This makes it easier to handle and keeps it from running.
4. Level the tops of the baked cakes with a serrated knife so the layers stack evenly and look neat.
5. Keep the butter cold when making the crumb topping. This gives it a crisp, flaky texture that contrasts nicely with the creamy filling.
6. Fold the whipped cream gently into the cream cheese mixture. This keeps the filling light, airy, and fluffy.
Health Benefits
Olive garden lemon cake recipe offers some nutritional benefits, mainly from ingredients like fresh lemon juice and cream cheese. Lemon juice provides vitamin C, which supports the immune system and contributes to antioxidant protection.
Cream cheese adds calcium and small amounts of protein, supporting bone health. Using egg whites in the cake reduces fat and cholesterol while still providing structure and protein.
Although the olive garden lemon cake recipe contains sugar and butter, enjoying it in moderation can satisfy sweet cravings without overindulgence.
This olive garden lemon cake recipe combines a rich, flavorful experience with minor nutritional contributions from its fresh and dairy ingredients.
Additions For More Delicious
â—† Lemon Zest in the Filling: Adding finely grated lemon zest to the cream cheese lemon filling enhances the citrus flavor, giving each bite a brighter, more aromatic punch that complements the sweetness of the cake.
â—† Fresh Berries Between Layers: Layering fresh berries like blueberries, raspberries, or thinly sliced strawberries adds natural juiciness, a slight tartness, and a pop of color that makes the cake visually stunning and flavorful.
â—† Lemon Glaze Drizzle: A thin lemon glaze made from powdered sugar and lemon juice poured over the crumb topping adds extra tang and a glossy, elegant finish that enhances both taste and appearance.
â—† Toasted Almonds for Crunch: Sprinkling lightly toasted sliced almonds over the top gives a satisfying crunch, a subtle nutty flavor, and a contrasting texture to the soft cake and creamy filling.
â—† Coconut Flakes Twist: Lightly toasted coconut flakes on top add a hint of tropical flavor, gentle sweetness, and an extra layer of texture, making the cake even more indulgent and visually appealing.
Frequently Asked Questions
Can I freeze the cake for later?
Yes. If wrapped properly (plastic wrap + foil or airtight bag), you can freeze it for 2–3 months. Thaw it overnight in the refrigerator before serving.
What ensures a light, fluffy cake rather than a dense one?
Avoid over mixing the batter; over mixing can make the cake dense. Gentle mixing and proper air incorporation helps create a soft texture.
How long before serving should I chill the assembled cake?
Chill the assembled cake for at least 1–2 hours before serving. This helps the lemon cream filling set and improves slice ability.
Can I make the cake a day ahead of an event?
Yes, you can bake and assemble the cake a day ahead. Keep it well-wrapped and refrigerated; just let the cake come to room temperature a bit before serving.
How do I know the cake is fully baked?
Insert a toothpick into the center of layers it should come out with a few moist crumbs (not wet batter). The top should be lightly golden. Avoid baking until the toothpick is completely dry, or the cake might be over baked and dry.
Conclusion
Olive garden lemon cake recipe was an amazing experience that brought so much joy. The cake came out light, tender, and bursting with bright, creamy lemon flavor.
My family and guests were impressed and loved olive garden lemon cake recipe every bite of the rich lemon cream filling and buttery crumb topping.
Their compliments made me feel proud and happy about successfully recreating a restaurant-quality dessert at home.
I am excited to share this olive garden lemon cake recipe with others, hoping everyone who tries it will enjoy the same delicious, refreshing, and memorable experience I had.
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Olive Garden Lemon Cake Recipe
Equipment
- Two 8-inch cake pans
- Mixing bowls
- electric mixer,
- Spatula
- Cooling rack
- Baking sheet (for flour heating)
- Whisk
- Measuring cups and spoons
Ingredients Â
Cake Layer
- 1 box about 432 g Betty Crocker white cake mix
- 3 egg whites
- 80 ml vegetable oil ≈ ⅓ cup
- 300 ml water ≈ 1¼ cups
Lemon Cream Filling
- 340 g cream cheese softened
- 360 g powdered sugar
- 1½ tablespoons fresh lemon juice
- 360 ml heavy whipping cream 1½ cups
Crumb Topping
- 56 g cold butter cut into 8 pieces
- 65 g all-purpose flour heated at 350°F / 175°C for 5 minutes, then cooled
- 1 teaspoon vanilla extract
- 60 g powdered sugar
InstructionsÂ
Prepare the cake batter:
- Heat the oven to 350°F (175°C). Grease and flour your cake pans. In a large bowl, mix the cake mix, egg whites, oil, and water until smooth.
Bake the cakes:
- Divide the batter evenly between the pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a rack.
Make the lemon cream base:
- Beat the softened cream cheese until smooth. Add the powdered sugar and lemon juice and continue mixing until creamy.
Whip the cream:
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the lemon cream mixture to create a light filling. Chill while preparing the crumb topping.
Prepare the crumb topping:
- Combine the cooled heated flour, powdered sugar, cold butter pieces, and vanilla. Use your fingertips or a pastry cutter to blend until crumbly. Keep cold.
Assemble the cake:
- Place one cake layer on a serving plate. Spread a thick layer of the lemon cream filling over the top.
Add the second layer:
- Place the second cake layer on top. Spread another generous layer of lemon cream filling over the entire top surface.
Finish with crumbs and chill:
- Sprinkle the crumb topping evenly over the cake. Refrigerate for at least 1 hour before slicing so the filling can firm up.