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Lemon Creme Cake
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Lemon Cream Cake (Olive Garden Copycat)

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. 
Prep Time15 mins
Cook Time26 mins
Total Time41 mins
Course: Dessert
Cuisine: American
Keyword: lemon creme cake
Servings: 12
Author: Jill


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


  • 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!