Romano's Macaroni Grill Lemon Passion Cake copycat recipe by Todd Wilbur
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Romano's Macaroni Grill Lemon Passion Cake

Score: 5.00. Votes: 8
In stock (1 item available)
  • $0.79

Menu Description: "Citrus cake soaked in a sweet cream, topped with lemon mousse and finished off with our fresh Italian whipped cream and caramel."

When creating this delicious dessert, chefs at Romano's must have been thinking about Tres Leches Cake that is popular throughout Latin America. The traditional Mexican recipe describes a dense vanilla cake soaked with three types of milk: whole milk, sweetened condensed milk, and evaporated milk. This creates a very moist and rich dessert that is an excellent finish to pretty much any meal. Romano's twist on the traditional favorite is the addition of citrus juices to the cake, a creamier soaking liquid, and a tangy lemon topping. I first tried re-creating the cake with boxed mixes, but they all produce cakes that are much too light and moist, and inevitably turn to mush when soaked in the sweet liquid. The final solution is a scratch cake recipe yielding denser, yet still moist citrus cake, that holds up to the eventual drenching. You will want to eat this dessert within a day or two of the soaking or it may start to fall apart. Store any leftovers in the fridge.

Check out my popular recipe for Romano's Macaroni Grill Penne Rustica here

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ...

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Average rating:

Score: 5.00. Votes: 8
Rating of votes (8)
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Feb 19, 2007, 22:00

Thank you, Todd for this absolutely fantastic dessert! The texture of the cake was exactly right - moist yet firm, the poured milky layer was heavenly, and the lemon cream was rich but not too sweet. I made it for my family and company, and it was so much fun to watch and HEAR the reactions. Thank you for making cooking so much fun, and bringing such wonderful delicacies to our table at home.

Kathy H.
Feb 15, 2007, 22:00

I made this recipe early yesterday morning and served it for dessert after dinner (it had been chilling all day). It was tasty, but it didn't exactly knock our socks off. (The serving size is *EXTREMELY* plentiful.) had a piece this morning after it sat overnight and it was nothing short of incredible! I would recommend that if you're preparing this for a special dessert, do so a day ahead of time. And don't leave out the caramel topping. It makes for a lovely presentation, but also adds so much to the flavor. I was hesitant to try it at first because it didn't sound like it would compliment the citrus, but apparently Todd really knows what he's doing! :-)

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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