Copycat Olive Garden Lemon Cream Cake
This Copycat Olive Garden Lemon Cream Cake is easy, delicious, and so refreshing. It's one of our favorite desserts, and making the entire cake costs less than a single slice at Olive Garden!
Servings: 8 people
Liquid measuring cup
small mixing bowl
FOR THE CAKE:
- 16.25 oz box Betty Crocker white cake mix
- 1 ¼ cup water
- ⅓ cup vegetable oil
- 3 large egg whites
- ¼ cup all-purpose flour
- ¼ cup powdered sugar
- 2 Tablespoons butter cut into 8 pieces and softened
- ¼ teaspoon vanilla extract
FOR THE FILLING AND FROSTING:
- 8 ozs cream cheese OR mascarpone cheese softened
- 2 cups powdered sugar
- 3 Tablespoons lemon juice
- zest of 1 lemon
- 1 cup heavy cream
- 1 Tablespoon powdered sugar
In a large bowl, add all of the cake ingredients and whisk until smooth and combined, about 1 minute.
Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cool cake cool on a wire rack in the pan for 20 minutes. Remove cake from pan, discarding parchment, and let cool completely on a wire rack, about 2 hours.
MAKE FILLING AND FROSTING:
Whip heavy cream until stiff peaks form; set aside.
In another bowl, beat cream cheese or mascarpone cheese, powdered sugar, and lemon juice and zest on medium speed until smooth.
Fold in whipped cream until combined.
Split cake horizontally, and place one layer on a cardboard round. Reserve ½ cup of filling, and use the rest to fill the cake.
Place the second layer on top of the filling. Use reserved ½ cup filling to frost just the sides of the cake. Break crumb topping into chunks and press crumb topping into sides of the cake. Chill at least 1 hour. Dust top of the cake with powdered sugar. Slice and serve.
Serving: 1slice | Calories: 513kcal | Carbohydrates: 52g | Protein: 5g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 79mg | Sodium: 224mg | Potassium: 96mg | Fiber: 1g | Sugar: 41g | Vitamin A: 906IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg