Olive Garden Lemon Cream Cake

This creamy and fluffy lemon cake is a perfect dessert! It has a soft lemon-flavored sponge, a rich mascarpone cream filling, and a buttery crumb topping. A sweet and tangy treat for any occasion!

Jump to Recipe

Ingredients Needed:

Cake Ingredients:

• 3/4 cup whole milk
• 6 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 6 ounces unsalted butter softened
• 1 1/2 cups sugar
• 2 cups self-rising flour sifted
• 1/4 teaspoon kosher salt
• 2 teaspoons lemon zest

Lemon Cream Filling:

• 8 ounces mascarpone cheese
• 1 cup heavy whipping cream
• 2 cups powdered sugar sifted
• 1 1/2 teaspoons lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon lemon extract
• 1 1/2 tablespoons freshly squeezed lemon juice

Optional Syrup:

• 1/3 cup limoncello

Crumb Topping:

• 3/4 cup all-purpose flour
• 3/4 cup powdered sugar
• 3 ounces cold butter
• 1/4 teaspoon kosher salt
• 1/2 teaspoon lemon zest

Garnish:

• 1/4 cup powdered sugar

How To Make Lemon Cream Cake?

1. Prepare the cake: Preheat the oven to 325°F and grease a 9-inch springform pan. In a bowl, whisk the milk, egg whites, vanilla, and lemon extract. In a stand mixer, combine sugar, flour, and salt. Add the butter and 1/4 of the milk mixture. Beat on low speed until mixed. Increase speed to medium and beat for 2 minutes. Add the remaining milk mixture and lemon zest, then mix until smooth. Pour into the pan and bake for about 45 minutes or until golden. Let cool for 20 minutes, then remove from the pan and cool completely.
2. Make the lemon cream filling: In a stand mixer, beat mascarpone cheese, heavy cream, powdered sugar, lemon zest, salt, lemon extract, and lemon juice until stiff peaks form. Be careful not to overmix. Refrigerate until needed.
3. Make the crumb topping: In a bowl, mix flour, powdered sugar, cold butter, salt, and lemon zest. Use your hands to rub the mixture together until it forms small crumbs. Refrigerate until ready to use.
4. Assemble the cake: Slice the cooled cake in half horizontally. Place the bottom half on a cake plate and keep the top half aside. (Optional) Brush half of the limoncello over the bottom layer. Spread most lemon cream filling on the bottom cake layer, keeping 1 1/4 cups aside. (Optional) Brush the remaining limoncello over the filling. Place the top cake layer on top and press gently. Refrigerate for 1 hour.
5. Coat with crumbs: Remove the cake from the pan and spread a thin layer of the reserved filling over the sides and top. Press the crumb topping onto the sides and top until fully covered. Refrigerate for at least 30 minutes before serving.
6. Garnish and serve: Right before serving, dust with powdered sugar using a sieve. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Recipe Tips:

• Use Room Temperature Ingredients: Make sure the butter, milk, and eggs are at room temperature before mixing. This helps the cake batter blend smoothly and makes the cake light and fluffy.
• Don’t Overmix the Batter: Mix just until everything is combined. Overmixing can make the cake dense instead of soft and airy.
• Chill the Filling Before Using: After making the lemon cream filling, refrigerate it for at least 30 minutes. This helps it thicken and makes it easier to spread between the cake layers.
• Slice the Cake Carefully: Use a long serrated knife to cut the cake in half. Move the knife slowly back and forth to avoid tearing the cake. You can also chill the cake for 20 minutes before slicing it to make it firmer.
• Press the Crumb Topping Gently: When covering the cake with crumbs, press them lightly with your hands so they stick well. If the crumbs are too loose, they may fall off when cutting the cake.

How To Store Leftovers?

• Refrigerate: Let the leftover Lemon Cream Cake cool to room temperature. Then, cover it with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days to keep it fresh.
• Freeze: Wrap the cake slices tightly in plastic wrap and then in foil. Place them in a freezer-safe bag or container. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 665 kcal
• Total Fat: 34g
• Saturated Fat: 21g
• Cholesterol: 93mg
• Sodium: 248mg
• Potassium: 92mg
• Total Carbohydrate: 80g
• Dietary Fiber: 0g
• Sugars: 57g
• Protein: 7g