Friday, March 14, 2014

Olive Garden's Lemon Cream Cake! Copycat recipe

Repost  because this was soooo popular you may want to try it!



I saw this recipe posted on better recipes.com and decided it was worth a try.  We love Olive Garden's lemon cream cake and after eating some there I figured it was worth a try to make it.

Similar to Olive Garden's cake but not as dense in texture, I think this recipe is good but not perfect!  A good substitution and the Mascarpone cheese made the cream wonderful.  Light and fluffy with a nice lemon flavor. Adding the lemon butter crumbs certainly finished it nicely but I had a hard time getting the crumbs on the side.  I noticed better recipes didn't put it on the sides of the cake; a short cut I should have tried.






 The cake proved to be good.  My only problem was that my cake had air spots going through it and I couldn't imagine why!  The quality seemed fine and since I was putting cream on in the center I didn't think it mattered.








I made this in a rush for our lunch today so I think if I had taken a little more time to put it together it would have presented better. 

Note:  It called for 1 round cake pan and for you to cut it length wise.  I opted for a Bundt pan.  It is easy to slice.  Cool first to make sure it slices evenly.

I suggest you make it well ahead of time and allow it to set in the refrigerator for several hours before slicing for the best results.

Happy Baking from my kitchen to yours,
 
M.J.
 
1/26/13  Ingredients:



1 pkg





White Cake Mix, plus ingredients to prepare
1 pkg
½ cup
Sour Cream
1 tsp
Vanilla Extract
1
Lemon, juiced
1 cup
Whipping Cream
1 pkg
Mascarpone Cheese (12 0z)
1 cup
Powdered Sugar
4 Tbsp
Melted Real Butter (I used softened butter) and worked it into crumbles)
Directions:
Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan and cool the cake completely. For the lemon cream filling, mix the mascarpone, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, then mix until creamy and smooth. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.

Helpful Tips:
In my opinion, this cake tastes identical to Olive Garden's. The secret is the mascarpone cheese. NUTRITION: 544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving. Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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