Copycat Restaurant Recipes
Authentic Olive Garden Lemon Cream Cake Recipe
Experience the legendary Italian-inspired dessert right in your own kitchen. This cake features a light-as-air vanilla sponge layered with a tangy mascarpone lemon cream and finished with a buttery, sugary crumb topping.
- Prep
- 25 min
- Cook
- 30 min
- Serves
- 12
- Level
- Easy
- Per serving
- 465 kcal
Method
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
Create the crumb topping by mixing 1/2 cup flour, 1/2 cup powdered sugar, and 4 tablespoons of cold butter in a small bowl using a fork or your fingers until it forms small pea-sized clumps. Set this aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the lemon extract.
Sift together the 2 cups of flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until just combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely on a wire rack.
Make the filling by beating the cream cheese and lemon curd together until smooth. In a separate bowl, whip the heavy cream with 1/2 cup powdered sugar until stiff peaks form, then gently fold it into the lemon cream cheese mixture.
To assemble, place one cake layer on a plate and spread half of the lemon cream filling over the top. Place the second cake layer on top and cover the top and sides with the remaining filling.
Press the reserved crumb topping onto the top and sides of the cake. Refrigerate for at least 2 hours before serving to allow the filling to set.
Notes
Use room temperature eggs and buttermilk to ensure a smoother cake batter that rises evenly.
For an even richer filling, substitute the cream cheese with Italian mascarpone cheese.
Chill the mixing bowl and whisk attachment before whipping the heavy cream for faster, stiffer peaks.
If the crumb topping isn't clumping, add a teaspoon of cold water to the mixture.
