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.
Equipment
- 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
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.
Notes
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.