LEMON CREAM CAKE (OLIVE GARDEN)
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
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
AUTHENTIC OLIVE GARDEN LEMON CREAM CAKE
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
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
"TOP SECRET" VERSION OF OLIVE GARDEN LEMON CREAM CAKE
Steps:
- Make white cake using water, oil and egg whites and following directions on the box. Pour batter into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven. Make lemon cream filling by mixing cream cheese and confectioners' sugar in a medium bowl with an electric mixer on high speed until it forms stiff peaks. Fold cream cheese mixture with shipped cream. Stir gently by hand until blended. Make crumb topping by combining flour and confectioners' sugar in medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it. When the cake is cool, slice it in half horizontally through the middle and remove the top. Spread the lemon cream filling. Sprinkle the crumb topping on the top of the cake and press it onto the sides all the way around the cake. Now chill the cake for at least 3 hours before serving. When you are ready to dig in, slice cake into 12 slices. Serve each slice topped with confectioners' sugar tapped through a strainer. From "Top Secret Restaurant Recipes 2" by Todd Wilbut
OLIVE GARDEN LEMON CREAM CAKE RECIPE - (3.8/5)
Provided by RecipeKitchen
Number Of Ingredients 15
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.
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- Adjust oven rack to middle position and preheat to 350 degrees F. Lightly grease bottom of a 9-inch springform pan. Line with a parchment round, and lightly spray entire pan; set aside.
- In a large bowl, add all of the cake ingredients and whisk until smooth and combined, about 1 minute.
- Mix flour and powdered sugar in a small bowl. Cut in butter and vanilla until the mixture is crumbly. Cover and place in the refrigerator to chill.
OLIVE GARDEN LEMON CREAM CAKE - COPYKAT RECIPES
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- Grease a 9” springform pan and place it on a cookie sheet. Place a rack in the bottom third of your oven, and preheat to 325F.
- 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.
- 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.
- 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.
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