Description
Homemade Copycat Olive Garden Lemon Cream Cake is a luscious dessert featuring moist lemon cake layers paired with a silky lemon cream filling. This bright, zesty cake balances fresh citrus flavors and creamy textures, making it perfect for birthdays, holidays, or everyday indulgence. Using simple pantry ingredients and fresh lemons, you can recreate this restaurant favorite right in your own kitchen.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup milk
Lemon Cream Filling
- 8 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 cup heavy whipping cream, cold
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together cake flour, baking powder, and salt. In a separate large bowl, cream the butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Incorporate fresh lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients alternated with milk, mixing until smooth and combined.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the Lemon Cream Filling: Beat the cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until combined. In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture along with vanilla extract to create a light, fluffy lemon cream.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a thick, even layer of the lemon cream filling on top. Carefully place the second cake layer over the cream and press lightly. Use the remaining filling to frost the top and sides of the cake evenly.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the filling to set. Garnish as desired with fresh lemon zest, lemon slices, powdered sugar, or mint leaves. Slice and serve chilled for a refreshing treat.
Notes
- Use room-temperature ingredients for easier blending and smoother batter.
- Don’t overmix the batter to keep the cake tender.
- Fresh lemon juice and zest are essential for authentic, bright flavor.
- Chill the lemon cream filling before spreading to help it hold shape.
- Level cake layers with a serrated knife for clean, professional stacking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: lemon cake, lemon cream cake, Olive Garden copycat, lemon dessert, homemade lemon cake, creamy lemon cake