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.
Olive garden lemon cake recipe 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: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Italian-inspired
Yield: 10 people
Kitchen Utensils
- Hand mixer or stand mixer
- 2 9-inch cake pans
- Large mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cake:
- 6 large egg whites
- 1 ½ cups granulated sugar
- ¾ cup whole milk
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 ½ cups self-rising flour
- ¼ teaspoon salt
- 2 teaspoons fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon pure vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 2 cups powdered sugar
- 1 ½ teaspoons lemon zest
- 1 ½ tablespoons fresh lemon juice
- 8 ounces mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
1. For the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a large mixing bowl, beat the egg whites with a hand mixer or stand mixer until soft peaks form. In a separate bowl, whisk together the sugar, whole milk, melted butter, lemon zest, and vanilla extract.
3. In another bowl, sift together the self-rising flour, salt, and baking powder.
4. Gently fold the dry ingredients into the wet ingredients, alternating with the beaten egg whites. Start with a small amount of flour mixture, then add some of the egg whites, and continue alternating until everything is well combined. Be careful not to deflate the egg whites.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. For the Lemon Cream Filling:
1. In a large bowl, beat the heavy whipping cream with a hand mixer until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
2. Gently fold the whipped cream into the mascarpone mixture until fully combined, making sure not to deflate the whipped cream.
3. Assembling the Cake:
1. Once the cakes are completely cool, carefully slice each cake in half horizontally to create four layers. Place the first layer on a serving platter and spread a generous layer of lemon cream filling on top.
2. Add the second layer and repeat the process with more lemon cream filling. Continue until all the layers are stacked. Frost the top and sides of the cake with any remaining lemon cream filling.
3. Garnish with extra lemon zest or fresh berries if desired. Slice and serve immediately, or refrigerate for an hour to allow the flavors to meld together.
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 olive garden lemon cake recipe 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 olive garden lemon cake recipe, 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.
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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.
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!
Olive Garden Lemon Cake Recipe
Equipment
- Hand mixer or stand mixer
- 2 9-inch cake pans
- Large mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cake:
- 6 large egg whites
- 1 ½ cups granulated sugar
- ¾ cup whole milk
- 6 tablespoons unsalted butter melted and slightly cooled
- 1 ½ cups self-rising flour
- ¼ teaspoon salt
- 2 teaspoons fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon pure vanilla extract
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 2 cups powdered sugar
- 1 ½ teaspoons lemon zest
- 1 ½ tablespoons fresh lemon juice
- 8 ounces mascarpone cheese at room temperature
- 1 teaspoon pure vanilla extract
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large mixing bowl, beat the egg whites with a hand mixer or stand mixer until soft peaks form. In a separate bowl, whisk together the sugar, whole milk, melted butter, lemon zest, and vanilla extract.
- In another bowl, sift together the self-rising flour, salt, and baking powder.
- Gently fold the dry ingredients into the wet ingredients, alternating with the beaten egg whites. Start with a small amount of flour mixture, then add some of the egg whites, and continue alternating until everything is well combined. Be careful not to deflate the egg whites.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Lemon Cream Filling:
- In a large bowl, beat the heavy whipping cream with a hand mixer until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined, making sure not to deflate the whipped cream.
Assembling the Cake:
- Once the cakes are completely cool, carefully slice each cake in half horizontally to create four layers. Place the first layer on a serving platter and spread a generous layer of lemon cream filling on top.
- Add the second layer and repeat the process with more lemon cream filling. Continue until all the layers are stacked. Frost the top and sides of the cake with any remaining lemon cream filling.
- Garnish with extra lemon zest or fresh berries if desired. Slice and serve immediately, or refrigerate for an hour to allow the flavors to meld together.