Lemon Cream Cake Olive Garden Recipes

LEMON CREAM CAKE (OLIVE GARDEN)

Lemon Cream Cake (Olive Garden) image

Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.

Provided by Chef AmberK

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 (18 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
12 ounces cream cheese
3 cups powdered sugar
1 1/2 tablespoons fresh lemon juice
1 1/2 cups heavy whipping cream
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter (cold)
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice

Steps:

Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

Nutrition Facts : Calories 630.5, Fat 35.4, SaturatedFat 16.3, Cholesterol 82.2, Sodium 436.1, Carbohydrate 74.7, Fiber 0.6, Sugar 58.7, Protein 5.7

OLIVE GARDEN LEMON CREAM CAKE RECIPE - (3.8/5)

Olive Garden Lemon Cream Cake Recipe - (3.8/5) image

Provided by RecipeKitchen

Number Of Ingredients 15

Ingredients

FILLING:
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegtable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
8 slices of lemon
1 cup heavy whipping cream
2 1/2 cups lemon pie filling

Steps:

Preheat oven to 350°F. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan. Bake at 350°F for 60 minutes or until a wooden pick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake. FILLING Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff. TIPS Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

AUTHENTIC OLIVE GARDEN LEMON CREAM CAKE

Authentic Olive Garden Lemon Cream Cake image

The Olive Garden dessert is a variation of classic Italian Cream cake, with a twist! For best results, prepare the cake portion in a 9 or 10 inch springform pan with a convection oven.

Provided by cooknman

Categories Dessert

Time 2h45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs, separated
1 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons lemon juice
4 eggs, separated
1/2 cup sugar
1/2 cup flour
2 cups milk
1/2 teaspoon lemon extract

Steps:

For the cake, dust a 9 inch spring form pan with flour. Preheat oven to 325 degrees - same for a convection oven. Sift flour, baking powder, and salt together. Beat egg yolks until thick and light (about 5 to 7 minutes). Blend sugar into egg yolks gradually until fully combined. Blend in lemon juice to egg yolks. Beat egg whites until just stiff. Gently fold half of the egg whites into the egg yolks until just incorporated. Fold in half of flour mixture into egg yolks. Repeat with remaining egg whites, then remaining flour mixture. Fold gently; Do not beat, whip, or stir harshly. Pour batter into cake pan and bake for 45 minutes or until cake is firm and springs back when touched. Place cake pan on rack and allow to cool to room temp, about 2 hours. Once completely cooled, slice into two sections of equal thickness. *Reserve crumbs from cake pan and brush some from the cut slices of cake for topping. Return bottom section to the spring form pan and re-secure rim (this will aid in filling the cake).
Lemon Cream filling: While cake is baking, combine the egg yolks, sugar, flour, milk, and lemon oil in the top pan of a double boiler- use an electric mixer and beat until smooth, about 6 minutes. Place pan on top of base pan with boiling water, and whisk for 5 minutes, or until smooth and thick. Remove from heat and allow to cool for 10 minutes. Transfer to the fridge for about 15 minutes to cool completely. Once cooled, fold onto cake bottom in springform pan; Stack cake top on cream filling. Combine reserved crumbs with equal amount of confectioners sugar, and dust top of cake. Return cake to fridge for at least 2 hours to allow cream to set, better if overnight.
Slice and enjoy!

Nutrition Facts : Calories 351.1, Fat 7.4, SaturatedFat 3, Cholesterol 220, Sodium 313.9, Carbohydrate 60.9, Fiber 0.5, Sugar 38.1, Protein 10.5

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