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
Scale
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.
