Olive Garden Lemon Creme Cake Recipe

Olive Garden Lemon Creme Cake Copycat Recipe

We love Olive Garden but we no longer live near one which means I am on my own to try and make copycat recipes. This is a copycat recipe for Olive Garden's Lemon Creme Cake. If you haven't had it before you are in for a real treat, it's divine. It's the perfect dessert to have after this Zuppa Toscana an Olive Garden Copycat Soup Recipe.

Lemon Creme Cake Recipe

Cake Ingredients:

1 box white cake mix
3 large egg whites
1 ¼ C milk
⅓ C unsalted sweet cream butter softened
½ C sour cream
2 tsp pure vanilla extract
2 9in round cake pans

Directions:

Preheat oven to 350 and spray the cake pans with pam baking spray

Using a large bowl and hand mixer, beat all cake ingredients together until combined

Divide the batter between the two pans and bake for 22-26 minutes or until a toothpick comes out clean

Set aside to cool

Lemon Creme Filling Ingredients:

1 – 8oz mascarpone cheese
1 lemon, zested and juiced
1 C powdered sugar
1 C heavy whipping cream

Directions:

Using a large bowl, beat together the mascarpone cheese, powdered sugar, lemon juice, lemon zest and heavy whipping cream until combined and smooth

Place into the fridge

Lemon Crumble Ingredients:

1 ½ C dry lemon cake mix
8 tbsp unsalted sweet cream butter, melted

Directions:

Using a small bowl, combine the cake mix and the melted butter and mix with a fork to create a crumble topping

Set aside

Building the cake

Place a layer of cake onto a serving plate

Spread 1 ½ C of the filling onto the top of the cake and spread evenly

Place the second layer of cake on top of the filling

Evenly spread the rest of the filling on top of the second layer of cake

Sprinkle the crumble topping all over the top of the cake

Serve and enjoy!

More fun recipes with lemon:

Lemon Blueberry Poke Cake

Lemonade Cherry Vodka Cocktail

Blackberry Lemon Gin and Tonic

Olive-Garden-Lemon-Creme-Cake-Copycat-Recipe

Yield: 10

Olive Garden Lemon Creme Cake Copycat Recipe

Additional Time 10 minutes

Ingredients

Cake Ingredients:
1 box white cake mix
3 large egg whites
1 ¼ C milk
⅓ C unsalted sweet cream butter softened
½ C sour cream
2 tsp pure vanilla extract
2 9in round cake pans
Lemon Creme Filling Ingredients:
1 - 8oz mascarpone cheese
1 lemon, zested and juiced
1 C powdered sugar
1 C heavy whipping cream
Lemon Crumble Ingredients:
1 ½ C dry lemon cake mix
8 tbsp unsalted sweet cream butter, melted

Instructions

Cake Directions:

Preheat oven to 350 and spray the cake pans with pam baking spray

Using a large bowl and hand mixer, beat all cake ingredients together until combined

Divide the batter between the two pans and bake for 22-26 minutes or until a toothpick comes out clean

Set aside to cool

Lemon Creme Filling Directions

Using a large bowl, beat together the mascarpone cheese, powdered sugar, lemon juice, lemon zest and heavy whipping cream until combined and smooth

Place into the fridge

Lemon Crumble Directions:

Using a small bowl, combine the cake mix and the melted butter and mix with a fork to create a crumble topping

Set aside

Building the cake

Place a layer of cake onto a serving plate

Spread 1 ½ C of the filling onto the top of the cake and spread evenly

Place the second layer of cake on top of the filling

Evenly spread the rest of the filling on top of the second layer of cake

Sprinkle the crumble topping all over the top of the cake

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 583 Total Fat: 42g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 122mg Sodium: 472mg Carbohydrates: 47g Fiber: 1g Sugar: 33g Protein: 6g

Nutrition information isn't always accurate.

More Cake Recipes

Mint Chocolate Cake

Chocolate Goodness Cake

Italian Creme Cake

Meagan is the author and host of Mommy Travels, a family travel and lifestyle blog. She has been traveling the world with her three kids for two decades and loves sharing her adventures and tips with others.

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