Lemon Cream Cake Olive Garden
Indulge in the zesty elegance of this Lemon Cream Cake, inspired by Olive Garden’s beloved dessert. This delightful recipe marries the lightness of a moist white cake with the creamy tang of a lemon-infused cream cheese filling, all crowned by a buttery crumb topping for the perfect textural contrast. With freshly squeezed lemon juice and zest bringing a vibrant citrus kick, this cake is a bright and refreshing treat ideal for spring gatherings, summer celebrations, or simply spoiling yourself. Easy to make with a box cake mix and simple ingredients, this recipe offers an elevated dessert with minimal effort. Serve it chilled to highlight the luscious, airy filling and let every bite transport you to dessert heaven.
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Recipe Information
Ingredients
- 1 box white cake mix
- 3 large eggs
- 1 cup vegetable oil
- 1.25 cups water
- 8 ounces cream cheese
- 1 cup powdered sugar
- 8 ounces whipped topping (thawed)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan or two round cake pans.
Prepare the white cake mix according to the package instructions, using 3 large eggs, 1 cup of vegetable oil, and 1.25 cups of water. Pour the batter into the prepared pans.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven, allow them to cool for 10 minutes, and then remove them from the pans to cool completely on a wire rack.
While the cakes are cooling, prepare the creamy lemon filling. In a medium bowl, beat the cream cheese and powdered sugar together until smooth and fluffy.
Add the lemon juice and lemon zest to the cream cheese mixture and mix until fully incorporated. Fold in the whipped topping gently to create a light and airy consistency. Refrigerate the filling for 15 minutes to set.
To make the crumb topping, mix the all-purpose flour, sugar, and unsalted butter in a small bowl using a fork or your fingers until the mixture resembles coarse crumbs. Set aside.
Once the cakes are completely cool, place one layer on a serving plate. Spread half the lemon cream filling evenly across the top.
Place the second cake layer on top of the filling. Spread the remaining lemon cream filling evenly across the top and sides of the cake.
Sprinkle the crumb topping evenly over the top of the cake, gently pressing it down so it adheres to the cream layer.
Refrigerate the assembled cake for at least 2 hours to ensure it sets properly. Slice and serve chilled for the best flavor and texture.
Nutrition Facts
Calories |
5853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.6 g | 483% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 584.7 g | 213% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 367.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 988 mg | 76% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
