Kitchen Fun With My 3 Sons

Lemon Cream Cake (Olive Garden Copycat)

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This Lemon Cream Cake is a copycat of Olive Garden’s lemon cake. This recipe is tangy and sweet in flavor with the most delectable soft and fluffy cake.

Lemon Creme Cake

Lemon Cream Cake

This Lemon Cream Cake is so good and has so many parts to create a delicious masterpiece. This recipe has a tangy crème filling topped with a crumble. This recipe has a very simple set of steps to make the crumble and filling, then you just have to build your cake. Other recipes like this Italian Lemon Cake Recipe or Lemon Orange Cake Recipe are good recipes with a great lemon flavoring.

Ingredients

  • Cake Mix- You will just need a white cake for this recipe.
  • Eggs- Use eggs at room temperature.
  • Milk- Use whole or 2% milk.
  • Butter- Use unsalted butter to control the amount of salt in the recipe.
  • Sour Cream- This will cut the richness of the dessert in half.
  • Vanilla Extract- Use pure vanilla to have the best flavoring.
  • Cheese- You will need mascarpone cheese for this recipe.
  • Lemon- You will need this zested and juiced.
  • Powdered Sugar- This sugar will be added to the filling.
  • Heavy Whipping Cream– This will be used to help the consistency of the filling.
  • Cake Mix- You will also need a dry lemon cake mix for this recipe.

How to Make Lemon Cream Cake

Set the oven to 350 degrees and use pam to grease the cake pans.

Add all of the cake ingredients into a large bowl and use a hand mixer to combine.

Separate the batter into the two pans and place in the preheated oven for 22-26 minutes or until a toothpick in the center comes out clean.

Place the cake aside while you prepare the filling

Lemon creme filling 

Add the mascarpone cheese, powdered sugar, lemon juice, lemon zest, and heavy whipping cream into a large bowl and beat to combine.

All of the crème filling ingredients in a bowl.

Put into the fridge to chill while you make the crumble.

Lemon crumble

Place the cake mix into a small bowl and pour in melted butter and combine with a fork to form a crumble.

Place it aside.

Building the cake 

Put one of the layers of cakes on a serving plate.

Using 1 1/2 cup of filling, use a spatula to spread evenly onto the cake layer.

Put the second layer on top.

The crème filling sandwiched between two cake layers.

Spread the remaining filling on the second layer.

Spreading the crème layer on top of the second cake layer.

Top with crumble.

Serve and Enjoy!

Can I Use Lemon Cake Instead of Vanilla Cake?

You can use lemon cake instead of vanilla. However, this recipe has lemon flavored parts of it already and the lemon may become over powdering. Always try the recipe before changing any ingredients.

Does Lemon Cream Cake Have to be Refrigerated?

This cake does not need to be put into the fridge. This recipe does not use cream cheese or any other perishable items. Although, placing it in the fridge will allow for longer shelf life.

What is the Filling Made Of?

The filling is a simple set of ingredients. All you need to make the filling is mascarpone cheese, powdered sugar, lemon juice, lemon zest, and heavy whipping cream. The whipping cream will help with the consistency of the filling.

Lemon Creme Cake

More Lemon Recipes:

Lemon Creme Cake

Lemon Cream Cake (Olive Garden Copycat)

Published By Jill
This Lemon Cream Cake is a copycat of Olive Garden's lemon cake. This recipe is tangy and sweet in flavor with the most delectable soft and fluffy cake. 
No ratings yet
Prep Time 15 mins
Cook Time 26 mins
Total Time 41 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Cake ingredients

  • 1 box white cake mix
  • 3 large egg whites
  • 1 ¼ C milk
  • C butter softened
  • ½ C sour cream
  • 2 tsp pure vanilla extract

Lemon creme filling

  • 1 - 8 oz mascarpone cheese
  • 1 lemon zested and juiced
  • 1 C powdered sugar
  • 1 C heavy whipping cream

Lemon crumble

  • 1 ½ C dry lemon cake mix
  • 8 tbsp butter melted
  • 2 9 in round cake pans

Instructions
 

  • Preheat oven to 350 and spray the cake pans with pam baking spray
  • Using a large bowl and hand mixer, beat all cake ingredients together until combined
  • Divide the batter between the two pans and bake for 22-26 minutes or until a toothpick comes out clean
  • Set aside to cool

Lemon creme filling

  • Using a large bowl, beat together the mascarpone cheese, powdered sugar, lemon juice, lemon zest and heavy whipping cream until combined and smooth
  • Place into the fridge

Lemon crumble

  • Using a small bowl, combine the cake mix and the melted butter and mix with a fork to create a crumble topping
  • Set aside

Building the cake

  • Place a layer of cake onto a serving plate
  • Spread 1 ½ C of the filling onto the top of the cake and spread evenly
  • Place the second layer of cake on top of the filling
  • Evenly spread the rest of the filling on top of the second layer of cake
  • Sprinkle the crumble topping all over the top of the cake
  • Serve and enjoy!
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

How to Make a Copycat version of Olive Garden's Famous Lemon Creme Cake

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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