Best 2 Olive Garden Lemon Cream Cake Recipes

"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)

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.