Lemon Cream Cake Bliss – Copycat Olive Garden Treat
This Lemon Cream Cake is a delightful dessert with a burst of refreshing lemon flavor, perfect for any gathering.
Equipment
- 9-inch round cake pans
- Mixing bowls
- Whisk
- - Mixer
- Spatula
- Wire racks
Ingredients
For the Cake
- 2 cups All-Purpose Flour Substitution: Gluten-free flour may work; however, results may vary.
- 2 tsp Baking Powder Keep it fresh for best results.
- 0.5 tsp Kosher Salt No substitutes necessary for optimal taste.
- 1.5 cups Granulated Sugar Coconut sugar can be used for a more natural option.
- 0.5 cups Unsalted Butter Make sure it’s softened for easy mixing; margarine is an acceptable substitute.
- 2 tbsp Lemon Zest For a twist, lime zest can be used instead.
- 0.5 cups Vegetable Oil Melted coconut oil or applesauce serve as great alternatives.
- 4 large Large Eggs For egg-free, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg).
- 2 tsp Pure Vanilla Extract Always opt for pure for the best aroma and taste.
- 1 cup Whole Milk Almond or oat milk can serve as dairy-free substitutes.
For the Filling
- 1 cup Powdered Sugar Sift before use for a smooth consistency.
- 8 oz Mascarpone Cream cheese can be a tangy substitute.
- 1 cup Heavy Cream Coconut cream works for a dairy-free option.
- 0.5 cup Lemon Juice Always use fresh juice for an invigorating flavor.
For the Crumble Topping
- remaining cake ingredients remaining cake ingredients Ensure they've cooled before assembly!
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together all-purpose flour, baking powder, and kosher salt.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy for about 2-3 minutes.
- Beat in the large eggs, vegetable oil, pure vanilla extract, and whole milk until fully combined.
- Gradually add the dry ingredients to the wet mixture, folding them together until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for about 10 minutes. Transfer to wire racks to cool completely.
- In a separate bowl, whip heavy cream until stiff peaks form. In another bowl, blend mascarpone with powdered sugar, lemon zest, and fresh lemon juice, then gently fold in the whipped cream.
- Once the cakes are cool, slice each cake in half horizontally to create layers. Spread a generous amount of the lemon cream filling between each layer and stack them back together.
- For the topping, mix remaining cake ingredients and bake for about 10-15 minutes until golden brown. Sprinkle over the assembled cake.
- Dust the top with powdered sugar before serving.
Notes
Add a few fresh berries on top for a pop of color and flavor. Exact quantities are listed in the recipe card.