Olive Garden Lemon Cream Cake Recipe 385

LEMON CREAM CAKE (OLIVE GARDEN)

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.

OLIVE GARDEN LEMON CREAM CAKE

Steps:

• For Cake: Preheat oven to 350 degrees.
• In a large bowl, combine flour, baking powder, salt and 1/2 c sugar.
• Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form.
• Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.
• Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into ungreased 10" tube pan.
• Bake at 350 degrees for 60 minutes or until tests done.
• Invert cake and cool completely in pan.
• Remove cake from pan.
• For filling: Beat whipping cream to stiff peaks and fold in lemon filling.
• Chill until stiff.
• Slice cake horizontally into 3 equal layers.
• Fill layers with 1/3 cup of filling.
• Spread rest of filling on top layer.
• Decorate with lemon slices.

AUTHENTIC OLIVE GARDEN LEMON CREAM CAKE

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!