Olive Garden Lemon Cake Recipe – Homemade Treat

The olive garden lemon cake recipe is a moist, citrusy dessert layered in creamy lemon filling and topped with a sweet crumb.

I found this recipe through My Baking Addiction and was instantly hooked by how delicious it turned out. I’ve made this olive garden lemon cake recipe more than five times, and it’s become a favorite in my home.

The flavor is rich, the texture light. I first tried baking olive garden lemon cake recipe in full bakery style, but later made a few tweaks to suit my taste.

Now I’m here to show you how I prepare this olive garden lemon cake recipe step-by-step just like I always do.

Homemade Treat Olive Garden Lemon Cake Recipe

The homemade olive garden lemon cake recipe has a bright, refreshing lemon flavor balanced by a soft, moist white cake base.

The lemon cream filling is smooth, lightly tangy, and not too sweet, adding a rich layer that melts in your mouth. The crumb topping brings a slight crunch and buttery sweetness that ties everything together.

It’s light enough to enjoy after a big meal but flavorful enough to stand out on its own. This olive garden lemon cake recipe delivers a bakery-style taste that’s both fresh and comforting.

What Will Need And How To Prepare?

Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Course: Dessert

Cuisine: Italian-inspired

Yield: 10 people

Kitchen Utensils Needed

• Mixing bowls
• Hand mixer or stand mixer
• 9-inch round cake pans (2)
• Spatula
• Zester or microplane
• Whisk
• Food processor or pastry cutter (for crumb topping)
• Cooling rack

Ingredients

For the Cake:

• 1 box white cake mix
• 1 cup water (or as directed on box)
• ⅓ cup vegetable oil (or as directed on box)
• 3 large egg whites
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice (optional, for extra lemon flavor)

For the Lemon Cream Filling:

• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup heavy whipping cream (cold)

For the Crumb Topping:

• ½ cup all-purpose flour
• ½ cup powdered sugar
• 4 tablespoons cold unsalted butter (cut into small cubes)
• ½ teaspoon vanilla extract

Instructions

Step 1: Get the Oven Ready

Turn your oven on and set it to 350°F (175°C). While it heats up, get two 9-inch round cake pans and either grease and flour them or line them with parchment paper so your cake doesn’t stick.

Step 2: Make the Cake Batter

Grab a big mixing bowl. Dump in the white cake mix, water, vegetable oil, egg whites, lemon zest, and lemon juice. Mix it all up until its smooth about 2 minutes with a hand mixer on medium. No lumps.

Step 3: Bake the Cakes

Pour the batter evenly into your two prepared pans. Put them in the oven and bake for 28 to 32 minutes. You’ll know they’re done when a toothpick stuck in the middle comes out clean.

Step 4: Let the Cakes Cool

Take the cakes out and let them sit in the pans for 10 minutes. Then flip them out onto a wire rack to cool all the way before adding anything on top.

Step 5: Make the Filling

In one bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest. Mix well. In a separate bowl, whip the heavy cream until it forms stiff peaks (thick and holds shape). Gently fold the whipped cream into the cream cheese mix. Put it in the fridge until you’re ready to use it.

Step 6: Make the Crumb Topping

In a bowl, mix flour and powdered sugar. Add cold, cubed butter and a bit of vanilla extract. Use a fork or pastry cutter to mash it up until it looks like coarse crumbs. Stick this in the fridge too.

Step 7: Build the Cake

Put one cake layer on a plate or cake stand. Spread a thick, even layer of lemon cream filling on top. Place the second cake layer on top of that.

Step 8: Frost and Add the Crumb Topping

Use the leftover lemon cream to frost the top and sides of the cake with a light layer. Then take your crumb topping from the fridge and gently press it onto the top of the cake. If you want, sprinkle a bit of powdered sugar over it all.

Step 10: Chill and Eat

Put the whole cake in the fridge for at least an hour so everything sets properly. Serve it chilled it tastes better that way.

Note: This dessert is light, creamy, and refreshing perfect for spring and summer gatherings. For a more intense lemon flavor, you can add extra zest or even a thin layer of lemon curd beneath the cream layer.

Nutrition Facts Olive Garden Lemon Cake Recipe

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

Why My Recipe Works

This olive garden lemon cake recipe works because it balances texture, flavor, and ease. The white cake base is light and fluffy, allowing the fresh lemon zest and juice to shine without becoming too tart.

The lemon cream filling adds a smooth, tangy richness that complements the cake without overwhelming it. Using whipped cream folded into the filling creates an airy, mousse-like texture.

The crumb topping adds a buttery, sweet contrast with just enough crunch. Simple ingredients come together to mimic the original while allowing room for homemade freshness.

Why You’ll Love This Recipe?

This olive garden lemon cake recipe offers a bright, fresh lemon flavor that delights the palate. The moist cake pairs beautifully with the creamy lemon filling, creating a balanced taste that feels both rich and light.

 A crumb topping adds a touch of buttery texture, enhancing the overall experience. Baking this cake brings a sense of accomplishment, delivering a dessert that impresses without being complicated.

The fresh citrus notes provide a refreshing finish, making this cake one that people return to time and again. It leaves a memorable impression with each serving.

Amazing Serving Ideas

Serve the olive garden lemon cake recipe chilled for a refreshing finish to any meal. Pair slices with a dollop of whipped cream or a scoop of vanilla ice cream to add extra creaminess.

Fresh berries like raspberries or blueberries make a colorful, tangy contrast on the side. For a festive touch, sprinkle a little powdered sugar or garnish with thin lemon slices.

This olive garden lemon cake recipe also pairs well with a cup of hot tea or coffee, making it a great choice for afternoon gatherings or dessert after dinner. Simple additions elevate the experience without overpowering the delicate lemon flavor.

Health Benefits Olive Garden Lemon Cake Recipe

Olive garden lemon cake recipe is primarily a dessert, so its health benefits come mostly from certain ingredients rather than the cake as a whole.

The fresh lemon zest and juice provide vitamin C, which supports the immune system and adds antioxidants. Using egg whites adds protein without extra fat.

Cream cheese and whipping cream contribute calcium, important for bone health, though they also add saturated fat, so moderation is key.

This olive garden lemon cake recipe offers a bright, refreshing flavor that can satisfy sweet cravings without heavy richness when enjoyed in reasonable portions.

Tips For Success

➢ Use fresh lemon zest and juice to get the brightest, most natural lemon flavor.

➢ Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.

➢ Whip the heavy cream until stiff peaks form to keep the filling light and airy.

➢ Chill the crumb topping before baking so it holds its shape and creates a nice texture.

➢ Allow the cake layers to cool completely before assembling to prevent melting the filling.

➢ Refrigerate the finished cake for at least an hour to let flavors meld and the filling set properly.

Variations

✔ Lemon Extract Boost: Add about 1 teaspoon of lemon extract to the cake batter to intensify the citrus flavor beyond just the zest and juice, creating a brighter, more aromatic cake.

✔ Homemade Lemon Cake: Instead of using a boxed cake mix, bake the cake layers from scratch using fresh lemon juice, zest, and high-quality ingredients for a more natural and personalized flavor.

✔ Berry Layers: Add fresh blueberries or raspberries between the cake layers along with the lemon cream filling. The tartness of the berries complements the lemon beautifully and adds a fresh burst of flavor.

✔ Nutty Crumb Topping: Stir chopped almonds, pecans, or walnuts into the crumb topping before baking. This adds a crunchy texture and nutty depth that pairs well with the soft cake and creamy filling.

✔ Lime Twist: Swap the lemon zest and juice in the recipe for lime. This variation offers a slightly different citrus note that is tangy and refreshing, perfect if you want to change up the classic lemon profile.

Substitutions

➤ Mascarpone Cheese: Use mascarpone instead of cream cheese in the filling for a richer, creamier texture with a slightly sweeter taste, making the filling silkier.

➤ Coconut Oil: Replace vegetable oil in the cake batter with coconut oil. This adds a subtle coconut aroma and moisture, giving the cake a tropical undertone.

➤ Natural Sweeteners: Swap powdered sugar in the filling for honey or pure maple syrup. These natural sweeteners add depth of flavor but may require adjusting the amount to avoid making the filling too runny.

➤ Dairy-Free Cream: Use full-fat coconut cream in place of heavy whipping cream and dairy-free cream cheese alternatives to make the recipe vegan or dairy-free, while still maintaining richness and texture.

➤ Gluten-Free Flour: Substitute the all-purpose flour in the crumb topping with a gluten-free flour blend to make the cake suitable for those with gluten sensitivities without sacrificing crumb texture.

Storing

Store the olive garden lemon cake recipe covered in the refrigerator to keep the cream filling fresh and prevent the crumb topping from becoming soggy.

Wrap the cake loosely with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. For longer storage, the cake layers can be wrapped tightly in plastic wrap and frozen separately for up to 2 months.

Thaw frozen layers in the refrigerator before assembling. Avoid leaving the cake out at room temperature for more than two hours because of the cream cheese and whipped cream filling.

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Conclusion

Making this delicious olive garden lemon cake recipe was a joyful experience that I truly enjoyed from start to finish. I’m happy to share my easy method, which makes the process simple and rewarding.

The bright lemon flavor combined with the creamy filling and crumb topping creates a treat that everyone will love. I hope you give this olive garden lemon cake recipe a try and enjoy it as much as I did.

Once you make olive garden lemon cake recipe, I’d love to hear how delicious it turned out for you and how it brightened your day.