The Lemon Cream Cake (Olive Garden Copycat) Recipe is a delightful dessert that beautifully captures the light, tangy, and creamy flavors of the beloved restaurant classic. This cake combines moist layers full of bright lemon zest with a luscious mascarpone cream frosting that melts in your mouth. Whether you’re craving a fresh, citrusy treat for a special occasion or just want to impress your friends with a scratch-made favorite, this recipe delivers the perfect balance of sweet and tart in every bite.
Ingredients You’ll Need
This Lemon Cream Cake may feel indulgent, but the ingredients are refreshingly simple and all serve a unique role. From the fluffy white cake mix base to the rich mascarpone and zingy lemon zest, every item contributes to the cake’s irresistible texture and fresh flavor profile.
- White cake mix: The foundation for a tender and airy cake that bakes up perfectly every time.
- Egg whites: Help create a light, delicate crumb without weighing down the cake.
- Milk: Adds moisture that keeps the cake soft.
- Butter (softened): Provides richness and enhances flavor.
- Sour cream: Adds tanginess and contributes to a moist texture.
- Pure vanilla extract: Offers a warm, mellow background note to balance the lemon.
- Mascarpone cheese: Gives the frosting a creamy, luxurious consistency.
- Lemon (zested and juiced): Infuses bright citrus flavor that defines this cake.
- Powdered sugar: Sweetens the frosting and smooths texture.
- Heavy whipping cream: Whipped to lighten the frosting and add volume.
- Dry lemon cake mix: Used with melted butter to create the special lemon crust topping.
- Melted butter: Combines with lemon cake mix for the crispy, flavorful topping layer.
- Pam baking spray: Ensures the cake pans release the cake easily after baking.
How to Make Lemon Cream Cake (Olive Garden Copycat) Recipe
Step 1: Prepare Your Pans and Preheat Oven
Start by preheating your oven to 350 degrees Fahrenheit. Spray two 9-inch round cake pans thoroughly with PAM baking spray. This simple step guarantees your cake layers will come out pristine and intact without sticking, which is crucial for assembling this beautiful dessert.
Step 2: Combine the Cake Batter
In a large mixing bowl, use a hand mixer to beat together the white cake mix, egg whites, milk, softened butter, sour cream, and vanilla extract. Mix everything until it is well combined and smooth. This batter will be the base of your lemon cake, so ensuring it’s evenly mixed helps achieve consistent texture and flavor.
Step 3: Bake the Cake Layers
Divide the batter evenly between your two prepared cake pans. Pop them into the oven and bake for 22 to 26 minutes. You’ll know the cakes are done when a toothpick inserted into the center comes out clean. This step bakes the light, tender layers that are key to the cake’s classic feel.
Step 4: Let the Cakes Cool Completely
Once out of the oven, set the cake layers aside to cool completely in their pans. Patience here is important so the layers don’t crumble or melt when frosting is added later. Cooling fully ensures clean, even frosting and assembly.
Step 5: Prepare the Lemon Cream Frosting
While the cakes cool, prepare the luscious lemon cream frosting by beating mascarpone cheese, lemon zest and juice, powdered sugar, and heavy whipping cream together until light and fluffy. This frosting is velvety smooth with a fresh citrus bite that perfectly complements the sweet cake layers.
Step 6: Create the Lemon Crust Topping
Combine the dry lemon cake mix with the melted butter to form a crumbly topping mixture. This goes on top of the frosted cake for a signature crunch and extra boost of tangy lemon flavor—just like the original Olive Garden dessert.
Step 7: Assemble the Cake
Place the first cooled cake layer on your serving plate and spread a generous amount of lemon cream frosting over it. Add the second layer on top, and cover the entire cake with the remaining frosting. Finally, sprinkle the lemon crust topping evenly over the top to finish your Lemon Cream Cake (Olive Garden Copycat) Recipe with an irresistible golden crisp.
How to Serve Lemon Cream Cake (Olive Garden Copycat) Recipe
Garnishes
To elevate your presentation, consider garnishing the cake with delicate lemon slices, fresh mint leaves, or even a dusting of powdered sugar. These touches add visual appeal and highlight the cake’s tangy lemon essence, making it look as fantastic as it tastes.
Side Dishes
This cake pairs beautifully with light accompaniments such as fresh berries, a scoop of vanilla ice cream, or a fruity sorbet. These sides keep your dessert refreshing and balanced, perfect for rounding out a spring or summer meal.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a drizzle of lemon glaze or a dollop of whipped cream. You could even turn this cake into mini trifle jars using the layers and frosting for an elegant party option that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Cream Cake (Olive Garden Copycat) Recipe tightly covered in the refrigerator. Keeping it chilled preserves the freshness and firmness of the frosting while maintaining the cake’s tender crumb. It will stay delicious for 3 to 4 days.
Freezing
You can freeze this cake for longer storage by wrapping it well in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to retain its creamy texture and bright flavor.
Reheating
This dessert is best served cold or at room temperature, so reheating is not recommended as it can affect the texture of the crust and cream. Simply let the chilled cake sit out for 20 minutes before slicing if you want it less cold.
FAQs
Can I use a homemade cake instead of box mix?
Absolutely! A homemade white or lemon cake would work wonderfully. Just ensure it’s moist and fluffy to match the texture that makes this Lemon Cream Cake (Olive Garden Copycat) Recipe so special.
What can I substitute for mascarpone cheese?
A good substitute is cream cheese blended with a bit of heavy cream to lighten it. Mascarpone offers a unique richness, but cream cheese can create a similar creamy frosting if that’s what you have on hand.
Is this cake very sweet?
The cake balances sweetness with a tangy lemon punch, making it bright and refreshing rather than overly sugary. The sour cream and lemon juice cut through the richness beautifully.
How do I achieve the crispy lemon topping?
Mixing the dry lemon cake mix with melted butter creates a crumbly topping that bakes crisp on the frosted cake. It’s a must for that authentic Olive Garden texture and flavor experience.
Can I make this cake dairy-free?
This recipe relies heavily on dairy for flavor and texture, but you can try plant-based substitutes for the milk, butter, sour cream, mascarpone, and cream. Keep in mind the taste and consistency might differ slightly from the original.
Final Thoughts
If you’ve been dreaming of that perfect slice of Lemon Cream Cake from Olive Garden, this copycat version is the answer to your cravings. It’s a lovely balance of fluffy cake, tangy lemon, and rich creaminess that will quickly become a family favorite. You absolutely have to try making the Lemon Cream Cake (Olive Garden Copycat) Recipe at home—it’s simpler than it looks and guaranteed to delight everyone at your table!
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Lemon Cream Cake (Olive Garden Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cake is an Olive Garden copycat recipe that features moist lemon-flavored cake layers paired with a rich lemon mascarpone cream frosting. The delightful balance of tangy lemon and creamy sweetness makes it a perfect dessert for any occasion.
Ingredients
Cake Batter
- 1 box white cake mix
- 3 large egg whites
- 1 ¼ cups milk
- â…“ cup butter, softened
- ½ cup sour cream
- 2 tsp pure vanilla extract
Mascarpone Lemon Cream Frosting
- 1 – 8 oz mascarpone cheese
- 1 lemon (zested and juiced)
- 1 cup powdered sugar
- 1 cup heavy whipping cream
Lemon Cake Crumbs
- 1 ½ cups dry lemon cake mix crumbs (from crumbled cake or cake mix)
- 8 tbsp butter, melted
Other
- 2 – 9 inch round cake pans
- Pam baking spray or nonstick spray for pans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray the two 9-inch round cake pans with Pam baking spray or any nonstick baking spray to prevent sticking.
- Make Cake Batter: In a large bowl, combine the white cake mix, egg whites, milk, softened butter, sour cream, and vanilla extract. Use a hand mixer to beat the ingredients together until fully combined and smooth.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted in the center comes out clean and the cake is set.
- Cool the Cakes: Remove the cakes from the oven and set aside to cool completely in the pans. Once cooled, carefully remove the cakes from the pans.
- Prepare Lemon Mascarpone Frosting: In a medium bowl, beat together the mascarpone cheese, lemon zest, lemon juice, and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a fluffy lemon cream frosting.
- Create Lemon Cake Crumbs: Crumble 1 ½ cups of dry lemon cake mix (or use lemon cake scraps) and mix with the melted butter. Stir until the crumbs are evenly coated and set aside.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the lemon mascarpone frosting over the top. Add the second cake layer on top and frost the entire cake with the remaining lemon cream frosting. Press the lemon cake crumb mixture gently onto the sides and top of the cake to coat evenly. Chill the cake for at least 1 hour before serving to allow the flavors to meld.
Notes
- Ensure cakes are completely cooled before frosting to avoid melting the frosting.
- You can substitute heavy cream with whipping cream if needed, but the texture may be slightly lighter.
- Fresh lemon juice and zest add the best flavor — avoid bottled lemon juice.
- The crumb coating adds a decorative and flavorful touch; you can omit if preferred.
- Store leftover cake in the refrigerator for up to 3 days, covered tightly.
