Olive Garden Lemon Cream Cake
Get ready to tantalize your taste buds with the Olive Garden Lemon Cream Cake, a sweet and zesty dessert inspired by the iconic Italian restaurant favorite. This elegant cake features moist, buttery layers infused with vanilla and a hint of fresh lemon, creating the perfect balance of brightness and richness. The star of the dish is the luscious lemon cream filling, made with tangy cream cheese, whipped cream, and zesty lemon juice and zest, delivering a silky texture with a citrusy punch. Topped with a delicate layer of finely crushed butter cookies, this dessert offers a delightful crunch that complements the creamy filling. Ideal for parties, gatherings, or special occasions, this Lemon Cream Cake is as irresistible as it is easy to make. Serve chilled for the ultimate refreshing treat that transports you straight to Olive Garden's dessert menu! Keywords: Olive Garden Lemon Cream Cake recipe, lemon dessert, cream cheese filling, homemade cake, butter cookie topping.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 4 Eggs
- 1 cup Milk
- 2 teaspoons Vanilla extract
- 2 Lemons (juice and zest)
- 8 ounces Cream cheese
- 2 cups Powdered sugar
- 1 cup Heavy cream
- 1 cup Butter cookies (finely crushed)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until the batter is smooth and combined.
Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
While the cake is cooling, prepare the lemon cream filling. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, and lemon zest, and mix until fully combined.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon cream mixture until smooth and airy.
Carefully remove the cooled cake from the pan and slice it horizontally into two even layers.
Spread half of the lemon cream filling onto the bottom layer. Place the top layer back on top and spread the remaining cream filling evenly across the top and sides of the cake.
Sprinkle the crushed butter cookies over the top of the cake and lightly press them into the surface to adhere.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the filling to set.
Dust with additional powdered sugar before serving if desired. Slice and enjoy!
Nutrition Facts
Calories |
6634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.4 g | 376% | |
| Saturated Fat | 167.5 g | 838% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 917.3 g | 334% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 618.8 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 759 mg | 58% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1626 mg | 35% | |
*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.
