Olive Garden Lemon Cake Recipe – Homemade Treat

Hello dear, I love Olive Garden. I want to make an olive garden lemon cake recipe for you. If you have ever had dinner at Olive Garden, you know how delicious their desserts are, particularly their lemon cake.

It’s a perfect blend of tart and sweet, with a light, fluffy texture that leaves you craving more. The good news is that you may still enjoy this delicious dessert without going to the restaurant.

A name that evokes memories of warm Italian evenings, laughter shared with loved ones, and the irresistible pull of a dessert that’s both light and bursting with flavor.

But what if I told you this restaurant favorite could be recreated in the comfort of your kitchen? This comprehensive recipe will allow you to make the Olive Garden lemon cake recipe home.

This cake will look great for any meal, especially a casual family gathering or a formal event.

What Will Need And How To Prepare?

Recipe Overview

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: Italian-inspired

Yield: One 8-inch round cake

Equipment Needed

• Mixing bowls (2)
• Electric mixer (handheld or stand)
• Whisk
• Rubber spatula
• Zester
• 8-inch round cake pan
• Parchment paper

Ingredients

For the Cake:

• 6 egg whites
• 1 ½ cups sugar
• ¾ cup whole milk
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1 ½ cups self-rising flour
• ¼ teaspoon salt
• 2 teaspoons lemon zest

For the Lemon Cream Filling:

• 1 cup heavy whipping cream
• 2 cups powdered sugar
• 1 ½ teaspoons lemon zest
• ¼ teaspoon salt
• ¼ teaspoon lemon extract
• 1 ½ tablespoons freshly squeezed lemon juice

How To Make Olive Garden Lemon Cake Recipe

1. Whip Up Those Egg Whites

Start by preheating your oven to 350°F (175°C). Grease and flour your cake pan for easy removal later.

Now, let’s get whisking! Use your electric mixer to whip the egg whites quickly in a clean, dry bowl until stiff peaks form. You want them to hold their shape when you lift the beaters.

2. Sugar Rush!

Gradually add the sugar to the whipped egg whites, a little at a time, while beating at high speed. This will create a light and fluffy meringue base for your cake.

3. Wet Ingredients Come Together

Whisk together the milk, melted butter, lemon zest, and a pinch of salt in a separate bowl. Gently fold this wet mixture into the meringue using a rubber spatula, taking care not to deflate the egg whites.

4. Flour Power!

Sift the self-rising flour into the batter in two batches, gently folding it until combined. Don’t overmix—a few streaks of flour are okay!

5. Bake Until Golden

Pour the batter into your prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before inverting it onto a wire rack.

6. Whip Up the Lemon Cream Filling

While the cake cools, it’s time to make the star of the show: the lemon cream filling! Wash the heavy cream with an electric mixer in a chilled bowl until stiff peaks form.

7. Sweet and Zesty

In a separate bowl, whisk together the powdered sugar, lemon zest, salt, lemon extract, and lemon juice until smooth and creamy. Gently fold this mixture into the whipped cream until just combined.

8. Assemble and Enjoy!

Once the cake is cool, slice it horizontally to create two layers. Spread a generous amount of lemon cream filling over one layer, then top with the other cake layer.

Frost the entire cake with the remaining filling and devour!

Nutrition Facts Olive Garden Lemon Cake Recipe

Nutrition	Amount
Calories	400
Fat	20g
Saturated Fat	12g
Carbohydrates	40g
Sugar	30g
Protein	5g

Tips For Success

1. Room Temperature Ingredients: Before you start, ensure all your ingredients, especially the butter, eggs, and milk, are at room temperature. This helps them combine more efficiently and creates a smoother batter.

2. Zesting Lemons: When zesting lemons, be sure only to grate the yellow part of the peel, as the white pith underneath is bitter.

3. Gentle Mixing: When combining the wet and dry ingredients, mix just until combined to avoid overworking the batter, which can lead to a dense cake.

4. Cooling the Cake: Allow the cake to cool completely before cutting and filling. If the cake is still warm, the filling can melt and cause the layers to slip.

Variations and Substitutions

1. Citrus Variations: If you love citrus flavors, add a bit of orange or lime zest to the batter for a different twist.

2. Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free.

3. Lighter Version: You can use a sugar substitute in the cake and filling for a lighter version. Adjust the amounts according to the sweetness level of the substitute used.

Storing And Serving

1. Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. The flavors will continue developing, making the cake even more delicious.

2. Freezing: You can freeze the cake, either whole or in slices, by wrapping it tightly in plastic wrap and placing it in an airtight container. Thaw in the refrigerator before serving.

3. Serving Suggestions: This lemon cake pairs wonderfully with tea or coffee. It’s also delightful when served with fresh berries or a dollop of whipped cream.

Conclusion

Olive Garden Lemon Cake Recipe at home is a rewarding experience that results in a light, tangy, and utterly delicious dessert.

With its tender crumb, luscious lemon cream filling, and sweet-tart glaze, this cake will become a favorite in your household.

Whether you’re making it for a special occasion or just because, this recipe is a surefire way to bring a taste of Olive Garden to your kitchen.

Thank you for joining me in my kitchen today. I hope you enjoy making and savoring this wonderful lemon cake as much as I do.

I would love to hear about your experience and any variations you might have added if you try this recipe. Until next time, happy baking!