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Dining By Debbie

Lemon Cream Cake Recipe Inspired by Olive Garden

lemon cream cake 2

While at Olive Garden I ordered the Lemon Cream Cake. It was delicious. I decided to try and make my own version of this refreshing cake. I found several recipes online. Most used a cake mix. I felt like this needed a little more dense cake for the filling so I used my own recipe. And then I really like lemon and none of them seemed to offer the amount of lemon I like so here is my version. I have so far got some great reviews from those I have tested it on. See what you think.

Lemon Cream Cake Recipe Inspired by Olive Garden

You can use a white cake mix or use my Vanilla Cake recipe below

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Whip heavy cream and 1 tsp. Cornaby’s Ultra Gel until stiff peaks form. I use a Blendtec. Set aside.

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Mix together Mascarpone cheese, lemon juice, lemon zest, powdered sugar and 1 tsp. Cornaby’s Ultra Gel.

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Gently fold whipped cream into lemon mixture. Set aside and make Crumb Topping

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In small mixing bowl Whisk flour and powdered sugar.

Cut in butter until mixture is oatmeal texture.

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Stir in lemon zest.

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If making cupcakes cut a small hole for filling.

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Fill in whole of cupcake with lemon cream mixture and spread desired amount on top. Dip top of cupcake in Lemon Crumb Topping.

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If doing a layer cake spread desired amount on bottom layer of cake.

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Spread Lemon Cream around the edges.

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Take a small amount of Lemon Crumb Topping on a plate. Roll the edge of the cake in crumb topping.

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Frost top of cake and sprinkle with crumb topping.

Store in refrigerator.

Inspired Olive Garden Lemon Cream Cake Recipe

Meal type Dessert Recipes
Misc Serve Cold

Ingredients

Lemon Cream Cake Recipe

  • 1 Vanilla Cake Recipe or White Cake Mix Prepared and Baked (I use my Vanilla Cake Recipe)

Lemon Cream Filling

  • 8oz Mascarpone Cheese
  • 1 2/3 cup Powdered Sugar
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1 cup Heavy Whipping Cream

Lemon Cream Filling (Optional)

  • 2 teaspoons Cornaby’s Ultra Gel (divided)

Crumb Topping

  • 5/8 cups All Purpose Flour
  • 5/8 cups Powdered Sugar
  • 1/4 cup Cold Butter, cut in small pieces
  • 1 tablespoon Lemon Zest

Directions

Lemon Cream Cake
Step 1
Prepare cake or cake mix according to directions
Lemon Cream Filling
Step 2
Whip heavy cream and 1 tsp. Ultra Gel until stiff peaks form. I use a Blendtec. Set aside.
Step 3
Mix together Mascarpone cheese, lemon juice, lemon zest, powdered sugar and 1 tsp. Cornaby’s Ultra Gel.
Step 4
Gently fold whipped cream into lemon mixture. Set aside and make Crumb Topping
Crumb Topping
Step 5
In small mixing bowl Whisk flour and powdered sugar.
Cut in butter until mixture is oatmeal texture.
Step 6
Stir in lemon zest.
Lemon Cream Cake Recipe
Step 7
If making cupcakes cut a small hole for filling.
Step 8
Fill in whole of cupcake with lemon cream mixture and spread desired amount on top. Dip top of cupcake in Lemon Crumb Topping.
Step 9
If doing a layer cake spread desired amount on bottom layer of cake.
Step 10
Spread Lemon Cream around the edges.
Step 11
Take a small amount of Lemon Crumb Topping on a plate. Roll the edge of the cake in crumb topping
Step 12
Frost top of cake and sprinkle with crumb topping. Store in refrigerator.

Vanilla Cake Recipe

Serves 12-24
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Meal type Dessert Recipes
Misc Serve Cold
Website Dining By Debbie

Ingredients

  • 3/4 cups Butter, Room Temp.
  • 2 cups Sugar
  • 4 Large Egg Yolks
  • 1 tablespoon Vanilla (I prefer Clear or Nielsen-Massey Powdered Vanilla)
  • 2 3/4 cups All Purpose Flour
  • 1 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Buttermilk
  • 1/3 cup Oil
  • 4 Large Egg Whites

Optional

  • 2 tablespoons Cornaby’s Ultra Gel (Will keep moist longer)

Directions

Step 1
Preheat oven at 350° or 325° for convection. Prepare 2 9” round cake pans or 24 cupcakes liners.
Step 2
Cream butter and sugar for 3 minutes. Scraping bowl often
Step 3
Add egg yolks one at a time mixing well between each addition.
Step 4
In separate bowl whip egg whites until soft peaks form. Set aside.
Step 5
Whisk together flour, baking soda, Ultra Gel and salt.
Step 6
Whisk together buttermilk, oil and vanilla
Step 7
Add alternately to creamed mixture, flour and buttermilk starting with flour ending with buttermilk.
Step 8
Fold in whipped egg whites.
Step 9
Divide batter between pans or 30 cupcake liners.
Step 10
Bake for 25 to 30 minutes for cake or until toothpick inserted comes out clean. Bake 15 to 18 minutes for cupcakes.
Step 11
Cool and frost with favorite frosting.

 

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