This Copycat Olive Garden Lemon Cream Cake is made entirely from scratch, capturing all the original flavor but better!
Table of Contents
Italian Lemon Cream Cake
Hi Folks,
If you’ve ever been to Olive Garden, you know the lemon cream cake is a standout. Light, fluffy white cake layers sandwich a creamy, tangy lemon filling and are finished with a buttery crumb topping that melts in your mouth. The balance of sweetness and zesty lemon makes it irresistible.
With this copycat recipe, you can recreate that show-stopping dessert in your own kitchen! It’s a labor of love, but the payoff? Worth it. Whether for a special occasion or to impress your family, this cake will have everyone coming back for seconds (or thirds!).
Many Olive Garden Lemon Cake copycat recipes rely on cake mix. I prefer homemade cakes, so I adapted a white cake recipe from Cook’s Country. Most recipes use cream cheese-based fillings. I opted for a more sophisticated flavor by using Mascarpone cheese.
While I love the original cake, I wanted to slightly enhance the lemon flavor by adding more lemon zest. If you want 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, it tastes better than theirs!
Ingredients in Lemon Cream Cake
Per Serving Cost: $1.25
Recipe Cost: $15.07
For the White Cake:
- Whole milk ($0.22) – Provides moisture and richness to the cake. Room-temperature milk helps the batter mix more evenly.
- Large egg whites ($0.42) – The secret to a light and fluffy cake texture. Separate the eggs carefully to avoid yolks in your whites.
- Vanilla extract ($1.44) – Adds a warm, sweet flavor to balance the tangy lemon filling.
- Cake flour ($2.11) – Essential for a tender crumb. Cake flour has less protein than all-purpose, which keeps the cake soft and delicate.
- Granulated sugar ($1.47) – Sweetens the cake and helps with moisture retention.
- Baking powder ($0.08) – The leavening agent that gives the cake its rise.
- Salt ($0.01) – Enhances all the flavors and balances sweetness.
- Unsalted butter ($1.30) – Adds richness and ensures the cake stays moist. Cutting it into small pieces makes it easier to incorporate.
For the Crumb Topping:
- All-purpose flour ($0.10) – Forms the base of the crumb. Heating it briefly in the oven removes any raw flour taste.
- Powdered sugar ($1.48) – Adds sweetness to the crumb without a grainy texture.
- Finely grated lemon zest ($0.21) – Infuses the crumb topping with a bright citrus note.
- Salted butter ($0.43) – Brings the crumb topping together for that signature buttery finish.
- Vanilla extract ($0.36) – Rounds out the flavor profile of the topping.
For the Lemon Filling:
- Heavy cream ($1.49) – Whipped to stiff peaks for a light and airy filling.
- Mascarpone cheese ($2.98) – Rich and creamy with a subtle sweetness, perfect for the filling.
- Powdered sugar ($0.72) – Sweetens the filling and stabilizes the whipped cream.
- Lemon juice ($0.13) – Adds that signature tartness. Use freshly squeezed for the best flavor.
- Finely grated lemon zest ($0.10) – Intensifies the lemony flavor in the filling.
For Garnish:
- Sifted powdered sugar ($0.02) – A simple but elegant finish for the top of the cake.
NOTE: This recipe’s cost is calculated using online grocery prices for the required quantities. Your actual cost will differ depending on what you already have in your pantry. Prices updated in January 2025.
Italian Lemon Cake Essential Tools
- springform pan
- mixing bowls
- measuring cups and spoons
- whisk
- hand mixer
- wire rack
- cake board
- icing spatula
- fine mesh strainer
How to Make Copycat Olive Garden Lemon Cream Cake
This Lemon Cream Cake features layers of tender white cake, a creamy lemon filling, and a buttery crumb topping. It’s baked, filled, and chilled to perfection, resulting in a dessert that’s as beautiful as it is delicious. Here’s the step-by-step process to create this dreamy dessert:
- Prepare the Oven and Pan: Preheat your oven to 350°F and grease a 9-inch springform pan. Line it with parchment paper for easy removal.
- Prepare the Cake Batter: Whisk together milk, egg whites, and vanilla in a measuring cup. Combine flour, sugar, baking powder, and salt in a bowl, then mix in butter until the texture resembles coarse crumbs. Add half the milk mixture and beat until fluffy, then mix in the rest until just incorporated.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake for 45-50 minutes, cool, and split into two layers.
- Make the Crumb Topping: Combine flour, powdered sugar, and lemon zest in a bowl. Cut in softened butter and vanilla until the mixture is crumbly. Chill in the refrigerator while assembling the cake.
- Prepare the Filling: Whip heavy cream to stiff peaks and set aside. Beat mascarpone, powdered sugar, lemon juice, and zest until smooth, then gently fold in the whipped cream.
- Assemble the Cake: Spread most of the lemon filling between the cake layers, reserving ½ cup for the sides. Frost the sides with the reserved filling and press the crumb topping into the sides.
- Finish the Cake: Dust the top with powdered sugar and chill for at least 1 hour. Garnish with a lemon slice (optional) and serve.
Storage and Make-Ahead Tips
STORE: This lemon cake will keep covered in the refrigerator for up to 5 days. Cover it well to prevent it from drying out.
FREEZE AND THAW: Freeze the cake without the crumb topping for up to 1 month. Thaw in the refrigerator overnight before adding the topping.
MAKE AHEAD: Prepare the cake layers and crumb topping a day ahead. Assemble on the day you plan to serve.
Italian Lemon Cream Cake Recipe FAQs
Yes, but to achieve the tender texture of cake flour, substitute 2 ¼ cups of cake flour with 2 cups + 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch. Sift the mixture well before using.
Make sure to thoroughly grease the bottom and sides of your springform pan with butter or nonstick spray, then line the bottom with a round piece of parchment paper. This will make removing the cake much easier.
To evenly split the cake into two layers, use a serrated knife and gently saw back and forth while rotating the cake. Alternatively, use a cake leveler for a foolproof result.
Yes, you can use bottled lemon juice if you have to, but fresh is best!
Here are some ways to increase the flavor of lemon in a cake:
– Use more lemon zest. The zest is the outermost layer of the lemon peel, and it contains the most concentrated lemon flavor.
– Use lemon juice. Lemon juice also adds flavor to a cake, but it is essential to use it sparingly. Too much lemon juice can make the cake sour.
– Infuse the sugar with lemon zest. Before adding the sugar to the batter, mix it with lemon zest. This will help to distribute the lemon flavor throughout the cake.
– Add lemon extract. Lemon extract is a concentrated form of lemon flavor. It can be added to the batter or frosting to give the cake a more intense lemon flavor.
– Use lemon curd or lemon glaze. It can be drizzled over the cake after it is baked.
A few things can bring out the lemon flavor.
– Sugar: Lemon is a sour citrus fruit, so adding sugar can help balance the acidity and make the lemon flavor more pronounced.
– Salt: Salt can also help to bring out the flavor of lemon, as it can help to enhance the sweetness and tartness of the fruit.
– Fat: Fat can help to round out the flavor of lemon and make it more complex.
– Other citrus fruits: Other citrus fruits, such as orange, lime, and grapefruit, can also help to bring out the lemon flavor. This is because they share some of the same flavor compounds as lemon.
More Olive Garden Copycat Recipes
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Italian Lemon Cream Cake
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Ingredients
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
FOR FILLING:
- 1 cup heavy cream
- 8 oz container mascarpone cheese softened
- 2 cups powdered sugar
- 3 Tablespoons lemon juice
- ½ Tablespoon finely grated lemon zest
FOR GARNISH:
- Sifted powdered sugar
Instructions
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.
MAKE FILLING:
- 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.
FINISH CAKE:
- 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.
Notes
Nutrition
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Second time making as per recipe cm and instructions, used belgioso Marscapone and everything as pustules for filling, it’s still too loose, squishes out sides , cake was wrapped and completely cool, and filling was chilled fur 4 hours before assembly, any thoughts would be appreciated!
If your filling is too loose and squishes out, it might be due to overmixing or not enough chilling time. Ensure that you beat the filling ingredients just until smooth, avoiding overbeating, which can cause the filling to become runny. Also, consider chilling the assembled cake longer before serving, as this can help firm up the filling.
When I made this batter it came out very liquidy. I had to add 3/4 more of cake flour. I followed the recipe exactly. Any idea what the problem could be. I actually made it twice with the same result. Thanks for your help.
Hi Christine,
Without being there it’s hard to say. Were the milk and eggs at room temperature? Was your butter softened but still COLD? If I had to guess, I’d say your butter wasn’t cold enough.
I like the receipt and have made it twice both times the cake is a bit dense and the filling a bit loose. Great flavor and suggestions? I will admit the first time I could have baked for a few minutes less. Does anyone place a sheet pan under the form pan to help the edges from being to tough?
Hi Jillian,
I made this cake last night for my daughter’s birthday.
The middles did not rise and the cake texture was like cornbread.
What could I have done wrong?
Hi Wendy, I think the problem was with the butter. It could have gotten too hot and/or over-mixed.
Hi there
Can I bake the crumb n than put it on the cake?
Thank you
Yes, you can.
Made this for Thanksgiving, it was delicious. My husband said it was the best dessert I’ve ever made. I made it exactly as instructed with the mascarpone.
I am so glad you both loved it! Thanks for stopping by to let me know!
So good! Not crazy about the crumb layer— something about eating raw flour bothers me. So I’d love to teak it. However without tweaking that, it’s such a good cake. Thanks!
I lovbbbbe this recipe but the filling didn’t turn out to lemony…I did all the measurements right…any thoughts
Tressa,
SO glad you loved the recipe! 🙂 Thanks for stopping by!
I can’t wait to try this. I have searched through so may recipes looking for one making the cake from scratch. And mascarpone cheese, YES! Thank You!
So glad this recipe will come in handy, enjoy!
This dessert was a huge success last night when I hosted a dinner for eight. It was so perfect and delicious that 2 people actually had second pieces…and that was right after a full meal….that never happens! I followed all directions and ingredients exactly. Thank you so much for this great recipe!
Cora, I’m so glad you loved this recipe!
Can you use ricotta cheese instead of Mascarpone cheese?
I’d use softened cream cheese instead of mascarpone. Ricotta cheese will be too loose.
I made the cake twice today with the same (sad) results. The middle of the cake didn’t rise. The first time, I used a 10 inch springform pan. Thought that might have been the problem so bought a 9 inch pan and tried again. Same fail. I want to try again. Any thoughts? I did not have cake flour. z. Used the cornstarch added to AP flour but didn’t sift it. Could that be it? My oven temp is accurate.
Hmmm, without me being there it’s hard to say. How old is the cake flour and baking powder that you’re using?
Hi. When you say to reduce the lemon zest for the filling to one teaspoon – not sure I see that on the recipe. I see three tablespoons of lemon juice and half teaspoon zest. Let’s me know.
Thanks!!
Hi Patty. For the filling it calls for 1/2 Tablespoon of zest, not teaspoon. 🙂
Hello, I would like to make this for my Dad, he Loves Olive garden lemon cake however I only have AP flour will this work?
You could, but it would make for a much heavier cake. Do you have cornstarch on hand? If so you can make your own cake flour with my cake flour substitute recipe here: https://foodfolksandfun.net/cake-flour-recipe/
Hi looks delicious, can’t wait to make it. Seems like it might be easy to mix the crumble with the set aside filling before icing the sides? Also, if im making it in advance before assembling, the cake should be out on the counter, not in the fridge, correct? Otherwise it dries out?
Either in the fridge or the counter is fine. Just wrap the cakes in 2 layers of plastic wrap and they’ll be fine. 🙂
Holy Yummmmm
Thank you!
Is there anyone I could the cake and filling ahead of time and then assemble it the day after?
You bet, that’s usually what I do when I make this cake!
This year for each family birthday (including my own) I’m making homemade desserts based on that person’s favorite sweets or flavors. My sister requested lemon or strawberry, and I stumbled across this recipe. Start to finish, it was very clear, and while I haven’t put it all together, I cut the top of the cake to make it flat and slathered a bit of the filling on…oh my…I plan to slice some strawberries when I serve it tomorrow, but thank you, thank you!
Oh yum! I beth sliced strawberries will go nicely with this cake!
I’m like you, I like to make a special cake for each family member’s birthday…there’s just something a little extra special about a homemade birthday cake. 🙂
Can I substitute salted butter for unsalted if I leave out the salt
Yes, that will work.
The truth more homemade flavors please! The difference is worth the effort.
I made this yesterday. I didn’t make the cake, used a box white cake in two 8″ cake pans instead. I made your crumbs and icing. Delicious! There was enough frosting to ice the whole cake, so I did and covered it with the crumbs. I had a lot of crumbs left over. I took this to our mother’s day celebration and the entire cake was eaten. Thanks for the recipe. I’ll make it again.
I’m glad it works for you using a boxed white cake mix. Thanks for stopping by to let me know!
Not the same maybe ok for some people but definitely better if you follow the recipe verbatim.
Can you recommend a healthy substitute for the 2 cups of powdered sugar?
Jann, I found this article with a healthy non-sugar alternative to powdered sugar: http://www.win-winfood.com/how-to-make-a-healthy-powdered-sugar-substitute/
I have not tried this substitute. If you try it, come back and let me know how it works out for you!