Lemon Cream Cake – Easy Olive Garden Copycat

This Lemon Cream Cake is a simple homemade version of the Olive Garden favorite — soft sponge cake layered with whipped mascarpone filling and finished with a buttery crumb topping. It’s light, not too sweet, and honestly feels like the kind of dessert that makes a weird week better. Easy enough for a casual weekend bake, but solid enough to bring to a thing.

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Quick Summary

• Prep time: 20 mins (plus chill time)
• Bake time: 45 mins
• Flavor: lemony, creamy, just sweet enough
• Great for: make-ahead dessert, chill baking days, fridge snacks

Why I Like This Recipe

Didn’t wanna bake, but didn’t want store-bought either. Made this one on a whim and it actually turned out really good. Soft cake, cool filling, crumb topping that sticks — just solid all around.

Ingredients

For the Cake:

• ¾ cup whole milk
• 6 egg whites
• 1 tsp vanilla extract
• ¼ tsp lemon extract
• 6 oz unsalted butter, softened
• 1½ cups sugar
• 2 cups self-rising flour, sifted
• ¼ tsp kosher salt
• 2 tsp lemon zest

For the Filling:

• 8 oz mascarpone cheese
• 1 cup heavy cream
• 2 cups powdered sugar, sifted
• 1½ tsp lemon zest
• ¼ tsp salt
• ¼ tsp lemon extract
• 1½ tbsp lemon juice

Optional:

• ⅓ cup limoncello (for brushing the cake layers)

For the Crumb Topping:

• ¾ cup all-purpose flour
• ¾ cup powdered sugar
• 3 oz cold butter, cubed
• ¼ tsp salt
• ½ tsp lemon zest

For Garnish:

• ¼ cup powdered sugar

How To Make Lemon Cream Cake

1. Bake the cake: Preheat oven to 325°F. Grease a 9-inch springform pan. Mix milk, egg whites, and extracts. Cream butter, sugar, salt, and flour together. Add milk mix + lemon zest. Pour into pan. Bake 45 mins. Cool completely.
2. Make the filling: Whip mascarpone, cream, sugar, zest, salt, extract, and lemon juice until soft peaks form. Chill it — cold filling spreads way better.
3. Make the crumb topping: Rub flour, sugar, salt, zest, and cold butter together with fingers. Stop when crumbs form. Chill this too.
4. Assemble the cake: Slice cake in half horizontally. Brush bottom with limoncello if using. Spread most of the filling, top with second layer. Chill 1 hour.
5. Crumb coat and finish: Use remaining filling to lightly coat the outside. Press crumb topping all over. Chill again for 30 mins. Dust with powdered sugar before serving.

Tips for Success

• Chill your filling before assembly — it spreads neater and holds shape.
• Soft butter, room temp milk = better batter texture.
• Use a serrated knife to slice cake cleanly.
• Crumb topping sticks easier when the cake is cold.
• Don’t rush the chill steps — they matter here.

Storage and Freezing

• Fridge: Cover tightly or store in a cake dome. Keeps for about 3 days.
• Freezer: Slice it, then freeze with parchment between slices. Thaw in the fridge — don’t rush it.
• To Serve: Best served cold. Not meant to be warmed up.

Frequently Asked Questions

• Do I have to use mascarpone?
  It’s kind of the point, but cream cheese could work in a pinch. Just not quite as smooth.
• Can I skip the limoncello?
  Totally optional. Adds a little something, but not deal-breaking.
• Does this work in a regular cake pan?
  Yes, but a springform makes it easier to layer and serve.
• Can I make it ahead?
  Yes — make all parts the day before and assemble a few hours before serving.
• Can I use boxed cake mix?
  Sure. Just go for something light, like white or lemon.

Common Mistakes and How to Dodge Them

• Filling too soft: Didn’t chill long enough. If it spreads too runny, pop it back in the fridge for 10–15 mins.
• Cake crumbling when sliced: Use a serrated knife. Also, make sure it’s fully cooled before cutting.
• Crumb topping too fine: Overmixed. You want pea-size clumps — rub gently with fingertips, don’t mash.
• Skipping chill time: Tempting, but don’t. Cake layers slide and filling oozes if you rush it.
• Powdered sugar melting off: Dust right before serving, especially if your kitchen’s warm.

Nutrition Facts (Per Serving)

• Calories: 665 kcal
• Total Fat: 38g
• Saturated Fat: 24g
• Cholesterol: 125mg
• Sodium: 260mg
• Potassium: 90mg
• Total Carbohydrate: 72g
• Dietary Fiber: 1g
• Sugars: 58g
• Protein: 7g

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