Olive Garden Lemon Cream Cake

Get ready to tantalize your taste buds with the Olive Garden Lemon Cream Cake, a sweet and zesty dessert inspired by the iconic Italian restaurant favorite. This elegant cake features moist, buttery layers infused with vanilla and a hint of fresh lemon, creating the perfect balance of brightness and richness. The star of the dish is the luscious lemon cream filling, made with tangy cream cheese, whipped cream, and zesty lemon juice and zest, delivering a silky texture with a citrusy punch. Topped with a delicate layer of finely crushed butter cookies, this dessert offers a delightful crunch that complements the creamy filling. Ideal for parties, gatherings, or special occasions, this Lemon Cream Cake is as irresistible as it is easy to make. Serve chilled for the ultimate refreshing treat that transports you straight to Olive Garden's dessert menu! Keywords: Olive Garden Lemon Cream Cake recipe, lemon dessert, cream cheese filling, homemade cake, butter cookie topping.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1.5 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter
• 4 Eggs
• 1 cup Milk
• 2 teaspoons Vanilla extract
• 2 Lemons (juice and zest)
• 8 ounces Cream cheese
• 2 cups Powdered sugar
• 1 cup Heavy cream
• 1 cup Butter cookies (finely crushed)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or springform pan.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until the batter is smooth and combined.

Step 5

Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Step 6

While the cake is cooling, prepare the lemon cream filling. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, and lemon zest, and mix until fully combined.

Step 7

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon cream mixture until smooth and airy.

Step 8

Carefully remove the cooled cake from the pan and slice it horizontally into two even layers.

Step 9

Spread half of the lemon cream filling onto the bottom layer. Place the top layer back on top and spread the remaining cream filling evenly across the top and sides of the cake.

Step 10

Sprinkle the crushed butter cookies over the top of the cake and lightly press them into the surface to adhere.

Step 11

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the filling to set.

Step 12

Dust with additional powdered sugar before serving if desired. Slice and enjoy!

Nutrition Facts

Serving size	2107.4 grams (2107.4g)

Amount per serving	% Daily Value*
Calories	6634

Total Fat 293.40g	376%
Saturated Fat 167.50g	838%
Polyunsaturated Fat 3.50g
Cholesterol 1479mg	493%
Sodium 4108mg	179%
Total Carbohydrate 917.30g	334%
Dietary Fiber 12.20g	44%
Total Sugars 618.80g
Protein 86.90g	174%

Vitamin D 271IU	1357%
Calcium 759mg	58%
Iron 19mg	107%
Potassium 1626mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 5.2%

Carbs: 55.1%