Name: Olive Garden Lemon Cream Cake
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Ingredients: 3/4 cup whole milk; 6 egg whites; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract; 6 ounces unsalted butter, softened; 1 1/2 cups sugar; 2 cups self-rising flour, sifted; 1/4 teaspoon kosher salt; 2 teaspoons lemon zest; 8 ounces mascarpone cheese; 1 cup heavy whipping cream; 2 cups powdered sugar, sifted; 1 1/2 teaspoons lemon zest; 1/4 teaspoon kosher salt; 1/4 teaspoon lemon extract; 1 1/2 tablespoons freshly squeezed lemon juice; 1/3 cup limoncello; 3/4 cup all-purpose flour; 3/4 cup powdered sugar; 3 ounces cold butter; 1/4 teaspoon kosher salt; 1/2 teaspoon lemon zest; 1/4 cup powdered sugar

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There’s something magical about recreating a favorite restaurant dessert in the comfort of your own kitchen. The Olive Garden Lemon Cream Cake has always been one of my guilty pleasures, brightening up even the dullest days. I can still remember the first time I took a bite; the creamy filling combined with the zesty lemon flavor was an experience I wanted to relive over and over again. So, I decided to dive into the world of baking and attempt to replicate this gem at home. With a bit of trial and error, I finally crafted a version that not only satisfies my cravings but also impresses friends and family. Each slice is a burst of sunshine, and I can’t wait for you to experience it too. Let’s embark on this delightful baking journey together!

Recipe Snapshot

Total Time:
3 hr

Prep Time:
60 mins

Cook Time:
120 mins

Difficulty:
Hard

Calories:
500 kcal

Protein:
6g g

Diet:
Gluten-Free, Low FODMAP

Fat:
25g g

Tools Used:
Oven, Whisk, Blender, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan

The Magic of This Olive Garden Lemon Cream Cake

What makes the Olive Garden Lemon Cream Cake truly special? Here are a few reasons why you’ll adore this recipe:

1. A Taste of Italy at Home

This cake captures the essence of Italian desserts in a delightful way. The refreshing lemon flavor and creamy texture transport you straight to a sunny Italian patio, even if you’re enjoying it at home.

2. Perfect for Any Occasion

Whether it’s a birthday celebration, a family gathering, or just a Tuesday afternoon, this cake fits right in. Its inviting appearance and luscious taste make it the star of any dessert table.

3. Customizable and Versatile

While the original flavor is divine, you can put your own spin on the Olive Garden Lemon Cream Cake. Consider adding fresh berries or a hint of mint for a refreshing twist that personalizes this classic recipe.

4. Impress Friends and Family

There’s nothing like the joy on a loved one’s face when they take a bite of something homemade. This cake is not only delicious but also visually stunning, making it the perfect dessert to impress your guests.

5. Simple Ingredients, Spectacular Results

With easily obtainable ingredients like milk, butter, and lemon, you can create something truly special without needing to hunt down hard-to-find items. It’s all about how you combine them that makes the difference.

6. A Recipe to Share

Food is meant to be shared, and the Olive Garden Lemon Cream Cake is perfect for just that. As you slice into this cake, you’ll be eager to share not just the treat but also the love and memories that come with it.

What You Need for Olive Garden Lemon Cream Cake

Gathering the right ingredients is crucial to achieving the perfect flavor and texture for your cake. Each ingredient plays a vital role in creating the layers of taste and consistency that make the Olive Garden Lemon Cream Cake unforgettable. You’ll need a blend of creamy, sweet, and zesty elements to hit that perfect balance. Let’s take a look at what you’ll need:

3/4 cup whole milk: This adds moisture and a rich flavor to the cake.
6 egg whites: These help create a light, fluffy texture in the cake.
1 teaspoon vanilla extract: Adds a warm flavor that complements the lemon.
1/4 teaspoon lemon extract: Enhances the lemon flavor without overpowering it.
6 ounces unsalted butter, softened: This is key for a rich, moist cake.
1 1/2 cups sugar: Sweetens the cake and helps with browning.
2 cups self-rising flour, sifted: Provides the structure and lift for the cake.
1/4 teaspoon kosher salt: Balances the sweetness.
2 teaspoons lemon zest: Fresh zest adds a vibrant flavor.
8 ounces mascarpone cheese: Gives the filling a creamy, luxurious texture.
1 cup heavy whipping cream: For a rich and fluffy filling.
2 cups powdered sugar, sifted: Sweetens the frosting and helps achieve the perfect consistency.
1 1/2 teaspoons lemon zest: More zest for added flavor in the filling.
1/4 teaspoon kosher salt: Again, to balance flavors.
1/4 teaspoon lemon extract: A little more zest to enhance the filling.
1 1/2 tablespoons freshly squeezed lemon juice: Fresh lemon juice balances sweetness with acidity.
1/3 cup limoncello: Adds an adult twist, but can be omitted.
3/4 cup all-purpose flour: Helps with the crumb mixture for the cake.
3/4 cup powdered sugar: For the crumb mixture.
3 ounces cold butter: Key for texture in the crumb layer.
1/4 teaspoon kosher salt: To enhance flavor.
1/2 teaspoon lemon zest: More zest for flavor in the crumb mixture.
1/4 cup powdered sugar: To finish off the crumb topping.

Step by Step Guide for Olive Garden Lemon Cream Cake

Now that you have gathered all your ingredients, it’s time to bring this beautiful cake to life. Don’t worry if it seems like a lot of steps; the result will be worth every minute spent in the kitchen. Follow along, and I’ll guide you through each part of the process.

Start by greasing a 9” springform pan and placing it on a cookie sheet. This will catch any drips. Next, preheat your oven to 325 degrees Fahrenheit. The right temperature is essential for a perfectly baked cake.
In a mixing bowl, whisk together milk, egg whites, and both vanilla and lemon extracts. This mixture will add moisture and flavor to the cake. Set it aside close to your mixer.
Now, in the bowl of your stand mixer fitted with the paddle attachment, combine sugar, self-rising flour, and kosher salt. Beat briefly just to combine everything evenly.
Add the softened butter and about a quarter of the milk and egg white mixture. Start mixing on low speed until combined, which should take around one minute. Scrape down the bowl to ensure everything is mixed well.
Next, increase the speed to medium and beat for about two minutes. This step is crucial as it adds air to the batter, lightening the texture. You’ll want to see it getting fluffy!
Once it’s fluffy, add the remaining wet ingredients, including the zest. Beat for about 30 seconds just to blend everything together. Scrape the bowl again if needed.
Pour the batter into the prepared pan. Bake it until it’s well-risen, domed, and golden brown, which should take approximately 45 minutes. Start checking after 30 minutes and gently rotate the pan for even baking.
The cake is done when it starts to pull away from the pan’s sides, and the top springs back when pressed lightly. Once baked, remove it from the oven and let it cool for about twenty minutes.
Run a thin knife around the inside of the pan to release the cake. Carefully remove the springform sides and allow the cake to cool completely on a wire rack.
While the cake cools, it’s time to make the filling. In the bowl of your stand mixer fitted with the whisk attachment, combine all the filling ingredients. Whip them until you reach stiff peaks, being careful not to overwhip the mascarpone cheese, as it can become grainy.
Refrigerate the filling until you’re ready to assemble the cake. Meanwhile, prepare the crumb mixture in a medium bowl. Mix all the crumb ingredients together using your hands until it resembles small crumbs, and refrigerate it until you need it.
Once your cake is completely cool, carefully slice it in half horizontally with a long serrated knife. Place the domed half on a serving plate.
Keep the bottom half on the base of the springform pan and reattach the sides. If you’re using limoncello, brush half of it evenly on the bottom layer of cake. Spread a generous layer of the lemon cream filling on top.
Brush or drizzle the remaining limoncello on top of the filling to soak it into the top layer. Position the top layer of cake on top of the filling, gently pressing it down. Chill in the refrigerator for about an hour to set the filling.
When ready to frost, remove the sides of the springform pan. Spread a thin layer of reserved frosting all around the sides and top of the cake. This layer doesn’t need to be perfect, just enough to glue the crumbs.
Gather a handful of crumbs and press them into the side of the cake, allowing excess to fall onto a tray. Keep rotating the cake and pressing more crumbs until all sides are covered. Pour the remaining crumbs generously over the top.
After covering the cake, refrigerate it for 30 minutes before serving. Garnish with a fine-mesh sieve dusting powdered sugar evenly over the top just before serving.

Things Worth Knowing

Keep an eye on your oven temperature; an oven thermometer can be helpful to ensure accuracy.
Use fresh lemons for zest and juice to achieve the brightest flavor.
Chill your mixing bowl and beaters for the whipped cream; this helps it whip up better.
To avoid cake crumbling, ensure the cake is completely cooled before slicing.

Recipe Tips about Olive Garden Lemon Cream Cake

Before you start baking, here are some handy tips to ensure your Olive Garden Lemon Cream Cake turns out perfectly:

Storage: Store any leftover cake in an airtight container in the refrigerator to maintain freshness. It can last up to three days.
Freezing: You can freeze the cake layers before assembling for later use. Wrap them tightly in plastic wrap and aluminum foil.
Pairing: This cake pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat.
Serving Size: A little goes a long way with this dessert. Consider cutting smaller slices for a delightful end to your meal.
Variations: Experiment with different flavors of extracts or add fresh berries to the cream filling for a fruity twist.

Perfect Pairings for Olive Garden Lemon Cream Cake

When it comes to serving the Olive Garden Lemon Cream Cake, the options are endless. Here are some ideas to elevate your dessert experience:

Fresh Berries: Serve with a side of fresh strawberries or raspberries to enhance the cake’s zesty flavors.
Whipped Cream: A dollop of freshly whipped cream on the side adds a light and airy touch.
Seasonal Occasions: This cake is perfect for spring and summer gatherings; its bright flavors complement sunny days.
Tea and Coffee: Pairing with a nice cup of herbal tea or a rich coffee can enhance the cake’s flavors.
Light Lunches: Consider serving this cake after a light lunch for a refreshing end to the meal.
Special Celebrations: This cake makes for a fantastic birthday or anniversary dessert, impressing guests with its beauty.

FAQ

The best way to store leftover Olive Garden Lemon Cream Cake is to place it in an airtight container and keep it in the refrigerator. Doing so helps maintain its texture and flavor. It should be fine for up to three days. If you find yourself with lots of leftovers, you can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month. Just let it thaw in the fridge before enjoying again!

Absolutely! One of the great things about the Olive Garden Lemon Cream Cake is that it can be made a day or two in advance. Just ensure it’s properly covered and stored in the refrigerator. This not only saves you time on the day of serving but also allows the flavors to meld together beautifully, enhancing the taste. Just remember to garnish it with powdered sugar right before serving for a fresh look!

Using limoncello in the Olive Garden Lemon Cream Cake recipe is optional. It adds a nice depth of flavor, but if you prefer a non-alcoholic version, you can simply omit it. The cake will still be deliciously lemony and creamy without it. Alternatively, you can substitute the limoncello with a simple syrup flavored with lemon juice and a bit of sugar for a similar effect.

If you don’t have self-rising flour on hand, you can easily make your own by combining all-purpose flour with baking powder and salt. For every cup of self-rising flour needed, mix one cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This substitute will work perfectly in the Olive Garden Lemon Cream Cake to achieve the desired rise and texture!

Conclusion

The Olive Garden Lemon Cream Cake is a delightful dessert that brings a taste of Italy right to your kitchen. Its creamy, lemony layers make it a refreshing treat for any occasion. I encourage you to try making this cake; it’s a fun and rewarding experience that is sure to impress your family and friends. You’ll find that with each bite, you’re not just enjoying dessert, but also creating lasting memories.