Olive Garden Inspired Lemon Cream Cake Recipe
Olive Garden Inspired Lemon Cream Cake is a light white cake with a creamy lemon, cream cheese and whipped cream filling garnished with a crumb topping. Serve chilled for a refreshing dessert.
Equipment
- 10-inch Cake Pan
Ingredients
Cake:
- 1 white cake mix prepared
Filling:
- 8 oz. cream cheese softened
- 2 cups powdered sugar
- 1 cup heavy whipping cream whipped to stiff peaks
- 3 tbsp. lemon juice
Crumb Topping:
- ½ cup all purpose flour
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- 4 tbsp. butter
Instructions
- Prepare cake as directed in a 10″ round cake pan. Set aside to cool.
- Blend softened cream cheese, powdered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until ready to add to the cake.
- Mix flour and powdered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
- After cake is cooled, cut in half. Spread cream cheese mixture to the middle, then on top, and finally the sides. Press crumb topping onto the top of the cake.
- Chill for 3 hours.
Nutrition
Calories: 447kcalCarbohydrates: 66gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 403mgPotassium: 79mgFiber: 1gSugar: 43gVitamin A: 669IUVitamin C: 2mgCalcium: 128mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!