Olive Garden Lemon Cream Cake copycat recipe by Todd Wilbur
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Olive Garden Lemon Cream Cake

Score: 4.90. Votes: 39
In stock (1 item available)
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Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.

Now, what's for dinner?

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1 16.25-ounce box Betty Crocker white cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 egg whites
Lemon Cream Filling
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1/2 teapoon gelatin
  • 1 cup heavy whipping cream
Vanilla Crumb Topping
  • 3/4 cup plus 2 tablespoon all purpose flour
  • 3/4 cup powdered sugar
  • Pinch salt
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • Powdered sugar
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Make the white cake following the directions on the box. Pour the batter into two greased 9-inch cake pans, and bake at 325 degrees F for 25 to 30 minutes. Allow the cakes to cool completely when they come out of the oven.   

      2. Make the lemon cream filling by mixing the cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. In a small bowl, combine the lemon juice with the gelatin. Microwave for 30 seconds. Let it cool to room temperature, then add it to the cream cheese mixture. 

      3. Whip the heavy cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Fold the cream cheese mixture into whipped cream. Stir gently by hand until combined. Pop the bowl into the fridge while you move on to the next step.

      4. Preheat your oven to 350 degrees F. Make the crumb topping by combining the flour, powdered sugar and salt in a medium bowl. Add the butter and dribble in the vanilla extract. Use your hands to mix the butter into the flour and sugar until the mixture is crumbly. Microwave the crumbs in the bowl on high for 30 seconds, then spread them out onto a lined baking sheet. Cook in the oven for 5 minutes. Allow the crumbs to cool to room temperature, and then break up any large chunks into smaller pieces.

      5. When the cakes are cool, take them out of the pans. Cut the top off of one of the cakes and flip it over. Spread all but 1/2 cup of the lemon cream mixture onto the cake. Carefully place the other cake, dome side up, on top of the frosted cake.

      6. Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

      7. Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice cake into 12 slices. Serve each slice topped with powdered sugar tapped through a strainer.

      Serves 12.

Average rating:

Score: 4.90. Votes: 39
Rating of votes (39)
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Feb 18, 2016, 22:00

This is an amazing recipe! We think it is better than the OG original recipe. It is my "go to" cake recipe when I want to make a really good impression with guests.

Jul 7, 2014, 22:00

I made this for our family 4th party. Got rave reviews! Hubby says I better memorize this because he wants it all the time now!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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