Receta Olive Garden Lemon Cream Cake
The Olive Garden Lemon Cream Cake is a recipe I felt has been missing from my blog for a long time. We all love the Olive Garden recipes, but I haven’t had their luscious lemon cream cake … until now.
If you are like me, you love the Olive Garden, they are to resist. I never felt like I had enough of their dessert recipes. I have their tiramisu, but I always felt like I needed more of their recipes. I love this cake, it is a layer cake with a creamy filling that you can’t miss.
While these cakes make look difficult to make, I promise, you can recreate this fancy dessert cake with this recipe. The cake if finely-textured with a lemony mascarpone cream and topped with an abundance of buttery crumbs. You may substitute full fat cream cheese for mascarpone, or even use half of each. I do not recommend a low-fat cream cheese, as the full fat version is needed for the structure of the cake. You could double the filling if you desired to have an over the top super impressive layer of lemon cream in the middle.
This finely-textured white cake is layered with lemony mascarpone cream and topped with an abundance of buttery crumbs. Feel free to substitute full fat cream cheese for the mascarpone or even use half of each. You can also double the filling if you’d like a super impressive layer of lemon cream in the middle! You could even add limoncello to the mixture for some extra decadence.
Please note, please use a 9-inch springform pan for this cake. Please do not substitute another size pan. While you could use two cake pans, it is easier to do this in a spring form pan, as it will give some structure to the filling while it is setting up.
I hope you enjoy this cake as much as I do.
Olive Garden Lemon Cream Cake
Author: Recipe Type: Dessert Prep time: 1 hour
Cook time: 2 hours
Serves: 10
Enjoy this layered lemon cream cake that tastes just like the cake from the Olive Garden. Ingredients
Cake Ingredients
3/4 cup whole milk
6 egg whites
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
6 ounces sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 cups self-rising flour, sifted
1/4 teaspoon kosher salt
Zest of 1 lemon
Lemon Cream Filling
1 (8 ounce) container mascarpone cheese or full fat cream cheese, room temperature
1 cup heavy whipping cream
2 cups powdered sugar, sifted
Zest of 1 lemon (about 1 1/2 teaspoons)
1/4 teaspoon kosher salt
1/4 teaspoon lemon extract
1 1/2 tablespoons freshly squeezed lemon juice
Optional Syrup
1/3 cup limoncello
The Crumb Topping
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
For the Garnish
1/4 cup powdered sugar
Instructions
Cake Directions
Grease a 9” springform pan and place on a cookie sheet. Place a rack in the bottom third of your oven, and preheat to 325F. Whisk together the milk, egg whites and extracts. Set aside convenient to your mixer.
In the bowl of your stand mixer fitted with the paddle attachment, add sugar, self-rising flour and salt. Beat briefly to combine evenly. Add the softened butter and about ¼ of the milk/egg white mixture. Starting on low speed, mix until combined, about 1 minute. Scrape the bowl.
Increase the speed to medium and beat for 2 minutes to mix in some air and lighten the texture.
Add the remaining wet ingredients and the zest and beat for about 30 seconds to blend in the liquid. Scrape bowl and beat a few more seconds.
Scrape batter into prepared pan and bake until well-risen, domed and golden brown, about 45 minutes. Check after 30 minutes and gently rotate the pan to ensure even baking. Tent foil over the pan if necessary to prevent over-browning.
Cake is done when it is just starting to pull away from the sides of the pan and the top springs back when pressed lightly.
Remove to a rack to cool for about 20 minutes. Run a thin knife around the inside of the pan to release the cake and then remove the springform sides. Allow cake to cool completely.
For the Lemon Cream Filling
Combine all the filling ingredients in the bowl of your stand mixer fitted with the whisk attachment.
Whip until the mixture just reaches stiff peaks. Scrape the bowl as necessary and, if using mascarpone, take care to not overwhip or the filling will become grainy.
Refrigerate until ready to assemble the cake.
For the Crumbs
Combine all the crumb ingredients in a medium bowl. Using your hands, mix/crumble together until there is no loose flour and none of the crumbs is larger than about the size of a chickpea.
Refrigerate until ready to assemble the cake.
To Assemble and Garnish
Carefully slice the cake in half horizontally with a long serrated knife or with a cake leveler.
Place the domed half on a plate. Keep the bottom half on the base of the springform pan and reattach the sides.
(Optional) Brush half the limoncello evenly on the bottom layer of cake.
Reserve 1 ¼ cups lemon cream filling and spread the remaining filling in a generous layer on top of the bottom layer.
(Optional) Brush/drizzle the remaining limoncello on top of the filling so it will soak into the top layer.
Place the top layer of cake on top of the filling, and press down gently. Refrigerate for about an hour to chill the filling. Remove the springform sides from the pan.
Spread the reserved frosting in a very thin layer around the sides and on top of the cake. Don’t worry if a little cake shows through—it really will be a very thin layer of icing which will act as glue for the crumbs.
Holding the cake at an angle over a tray with one hand, gather up a small handful of crumbs and press them into the side of the cake, letting the excess fall into the tray. Rotate the cake a little and press more crumbs into the side. Continue until you’ve covered all the sides with crumbs. Pour the remaining crumbs evenly on top of the cake. This will be a very generous layer. If you have any thin spots, fill in with any crumbs that fell onto the tray.
Press the top crumbs into place and refrigerate until 30 minutes before serving.
To Garnish and Serve
Right before serving, use a fine-mesh sieve to sift powdered sugar evenly over the top of the crumbs.
To make clean cuts, use a long sharp knife with a thin blade and wipe the blade clean between cuts.
Store any leftover cake, covered, in the refrigerator. Print Recipe
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