The Olive Garden Lemon Cream Cake is a recipe I felt has been missing from my blog for a long time. We all love the Olive Garden recipes, but I haven’t had their luscious lemon cream cake … until now.
If you are like me, you love the Olive Garden, they are to resist. I never felt like I had enough of their dessert recipes. I have their tiramisu, but I always felt like I needed more of their recipes. I love this cake, it is a layer cake with a creamy filling that you can’t miss.
While these cakes make look difficult to make, I promise, you can recreate this fancy dessert cake with this recipe. The cake if finely-textured with a lemony mascarpone cream and topped with an abundance of buttery crumbs. You may substitute full fat cream cheese for mascarpone, or even use half of each. I do not recommend a low-fat cream cheese, as the full fat version is needed for the structure of the cake. You could double the filling if you desired to have an over the top super impressive layer of lemon cream in the middle.
This finely-textured white cake is layered with lemony mascarpone cream and topped with an abundance of buttery crumbs. Feel free to substitute full fat cream cheese for the mascarpone or even use half of each. You can also double the filling if you’d like a super impressive layer of lemon cream in the middle! You could even add limoncello to the mixture for some extra decadence.
Please note, please use a 9-inch springform pan for this cake. Please do not substitute another size pan. While you could use two cake pans, it is easier to do this in a spring form pan, as it will give some structure to the filling while it is setting up.
I hope you enjoy this cake as much as I do.