This Copycat Olive Garden Lemon Cream Cake is completely homemade, and is every bit as good as the original—and dare I say, even better!

Copycat Olive Garden Lemon Cream Cake

This Copycat Olive Garden Lemon Cream Cake is completely homemade, and is every bit as good as the original—and dare I say, even better!
Course Dessert
Cuisine American
Keyword copycat recipe, cream cheese, lemon
Prep Time 5 hours
Cook Time 50 minutes
Total Time 5 hours 50 minutes
Servings 12 people
Calories 676kcal
Author Jillian - a Food, Folks and Fun original!



  • 1 cup whole milk room temperature
  • 6 large egg whites room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter cut into 24 pieces, softened but still cool


  • ½ cup + 1 Tablespoon all-purpose flour
  • ½ cup + 2 Tablespoons powdered sugar
  • 1/2 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



  • 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.


  • 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.



Serving: 1slice | Calories: 676kcal | Carbohydrates: 89g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 88mg | Sodium: 285mg | Potassium: 245mg | Sugar: 62g | Vitamin A: 1055IU | Vitamin C: 2.2mg | Calcium: 131mg | Iron: 0.8mg