Olive Garden Lemon Cake Recipe
Olive Garden Lemon Cake is a light, moist dessert featuring soft white cake, a tangy lemon cream filling, and a sweet crumb topping. Bright citrus flavor and creamy texture make it a refreshing treat. Easy to prepare at home, it’s a crowd-pleaser that brings bakery-style taste to your kitchen with simple ingredients and steps.
Equipment
- 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.
Notes
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 |