This Copycat Olive Garden Lemon Cream Cake is entirely homemade and is every bit as good as the original—and dare I say, even better!
My little family has been living in Japan for a little over three months now. While we love Japanese food, sometimes you miss the comforts of “home.”
Lemon Cream Cake
With Easter coming up, I wanted to make a cake that just screamed spring but was still something you can make all year-round. Olive Garden’s Lemon Cream Cake is just that!
When I set out to find a good copycat recipe for this lemon cake, I noticed that ALL of them use a white cake mix. Now there’s nothing wrong with using a cake mix; I prefer homemade cakes better.
I adapted the white cake layer from my favorite white layer cake from Cook’s Country (you can never go wrong with one of their recipes!).
I noticed in all of the recipes online that they all used cream cheese, or a mixture of cream cheese and pudding, or cream cheese and cool whip for the filling. I knew I could do better than that, so I used an authentic Italian ingredient, Mascarpone!
Lastly, while I love Olive Garden’s cake, I know I prefer it with a little extra lemon punch. Not too much now, because the beauty of this cake is its soft cake layers and subtle lemon flavor. I
f you’re going for a more authentic taste, reduce the lemon zest to 1 teaspoon in the filling recipe below.
Now, I wouldn’t call this a replica of Olive Garden’s Lemon Cream Cake because, in all honesty, I think it tastes better than theirs!
Cook’s Note – Copycat Olive Garden Lemon Cream Cake:
- This lemon cake will keep covered in the refrigerator for up to 5 days.
- If you want the authentic look of Olive Garden’s cake, then using a springform pan like the recipe indicates will help give you the cake’s signature domed shape. If you do not have a spring-form pan, then two 9-inch cake pans can be used instead. Just reduce the cooking time to 20-25 minutes.
- If you make this cake ahead of time. Wait to dust it with powdered sugar until right before serving.
- I used mascarpone cheese for the filling of this lemon cream cake. However, if you’re unable to find it or don’t like the taste of it, then you can use cream cheese instead.
Disclosure: This post includes affiliate links.
- springform pan
- mixing bowls
- hand mixer
- wire rack
- cake board
- icing spatula
- fine mesh strainer
This Italian Lemon Cream Cake is a bit labor-intensive but SO worth it. Especially for special occasions, birthdays, or holidays like Easter!
While this cake is a bit labor-intensive, the baking skills needed to make it are pretty standard.
Copycat Olive Garden Lemon Cream Cake
FOR WHITE CAKE:
- 1 cup whole milk room temperature
- 6 large egg whites room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups cake flour
- 1 ¾ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter cut into 24 pieces, softened but still cool
FOR CRUMB TOPPING:
- ½ cup + 1 Tablespoon all-purpose flour heated in 350 degree oven for 5 minutes
- ½ cup + 2 Tablespoons powdered sugar
- ½ Tablespoon finely grated lemon zest
- 4 tablespoons butter cut into 8 pieces softened
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- 8 oz container mascarpone cheese softened
- 2 cups powdered sugar
- 3 Tablespoons lemon juice
- ½ Tablespoon finely grated lemon zest
- Sifted powdered sugar
MAKE WHITE CAKE:
- Adjust oven rack to middle position and preheat to 350 degrees F. Lightly grease bottom of a 9-inch springform pan. Line with parchment round, and lightly spray entire pan; set aside.
- In a large measuring cup whisk together milk, egg whites, and vanilla; set aside.
- In a large bowl whisk together flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix with an electric mixer until only pea-sized pieces of butter remain about 1 minute.
- Pour in half of the milk mixture, and mix on medium-high speed until light and fluffy, about 1 minute. Reduce speed to medium-low, and add remaining milk mixture, and beat until incorporated, about 30 seconds.
- Pour batter into prepared pan and smooth top with a rubber spatula. Bake until lightly golden and a toothpick inserted comes out clean, about 45-50 minutes, rotating halfway through baking.
- 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 CRUMB TOPPING:
- Mix together flour, powdered sugar, and lemon zest in a medium bowl. Cut in butter and vanilla until mixture is crumbly. Cover and place in the refrigerator to chill.
- Whip heavy cream until stiff peaks form; set aside. Beat mascarpone cheese, powdered sugar, lemon juice, and lemon zest on medium speed until smooth. Fold in whipped cream until combined.
- Split cake horizontally, and place 1 layer on 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. Press crumb topping into sides of the cake, and chill at least 1 hour. Dust top of the cake with powdered sugar. Slice and serve.