Tsr Version of Olive Garden Lemon Cream Cake by Todd Wilbur
Recreate the magic of Olive Garden's beloved Lemon Cream Cake with Todd Wilbur's cleverly crafted copycat recipe. This indulgent dessert combines moist yellow cake layers with a luscious, tangy lemon mascarpone cream filling, all topped with a delicate buttery crumb. Perfect for lemon lovers, the recipe balances citrusy brightness with rich creaminess, delivering a treat that's refreshingly light yet satisfyingly decadent. Easy to prepare with simple pantry ingredients like yellow cake mix, mascarpone cheese, and fresh lemon zest, this cake makes an elegant dessert for any occasion. Serve it chilled for a slice of heaven that’s sure to impress your family and guests alike. Perfect for your next dinner party or a sweet weekend indulgence!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 1 cup Water
- 0.5 cup Vegetable oil
- 3 large Eggs
- 8 oz Mascarpone cheese
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 3 tbsp Lemon juice
- 1 tbsp Fresh lemon zest
- 0.5 cup Flour
- 0.5 cup Sugar
- 0.25 cup Butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the yellow cake mix according to the package instructions using the water, vegetable oil, and eggs. Divide the batter evenly between the prepared pans.
Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans, then remove them and set aside.
To prepare the lemon cream filling, combine the mascarpone cheese, powdered sugar, lemon juice, and lemon zest in a mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined. Chill the filling in the refrigerator for at least 15 minutes.
For the crumb topping, mix the flour, sugar, and butter in a bowl until it resembles coarse crumbs. You can use a fork or your fingers to achieve the texture. Set aside.
To assemble the cake, place one cake layer on a serving plate. Spread the lemon cream filling evenly on top of the cake layer.
Place the second cake layer over the filling. Gently press it down to ensure even contact.
Sprinkle the crumb topping evenly over the top of the cake, pressing lightly to help it adhere.
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Slice and serve chilled. Enjoy your homemade TSR version of Olive Garden's Lemon Cream Cake!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 51.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 120 mg | 3% | |
*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.
