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.

3/14/14

 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	Lemon Cake Mix for topping
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)

Pasted from <http://cake.betterrecipes.com/olive-gardens-lemon-cream-cake.html?sssdmh=dm17.611164=nwbr080112=1719716793

11/18/12

Happy Baking from my kitchen to yours,

Memories Wilkes-Barre, Pa and EHS All Class reunion, September 2016

This is a post I wrote right after my hubby and I went to our class reunion in 2016.  I graduated in June of 1964.  That was a long time ago and the below are my  thoughts.

I hadn't been to a class reunion since my 20th and had no intention of going now but my hubby really wanted to go see his classmates so I agreed at the last minute to hit the road and bite the bullet so to speak and attend this reunion with a smile.

 This was an all class reunion.  Several classes combined together to share some memories and hopefully a very good time.

My school memories are not very uplifting to say the least.  It was a small school where everyone knew everybody and cliques were prevalent.  I did not feel like I fit in any where.  I wasn't the one who wanted to hang out to be popular.  I just wanted a good friend.  It was hard and I really till this day don't understand it.  Pretty sad, right?

I was an average student who tried her best but even teachers were more partial to those who caught on quickly and got it!  It took me a lot to comprehend most times.  I had to read a particular topic over and over and math was a big challenge.  Basic math?  That was not a problem.  It was all the other more advanced math and chemistry that were my challenge.

Business and art turned out to be my strength so I pursued Business college and turned that into a rewarding profession.  I guess the moral to the above story is find what is important to you and pursue it.  There will be obstacles that stall you but keep on going.  I did and I'm here to say I am proud of what I've done and continue to aspire and be an inspiration.  What else could one ask for?

 The reunion turned out to be such a nice event.  I saw a lot of people who I remembered and several who I did not.  Everyone was cordial and friendly.  It was a very good time so I was very glad I decided to go.  

I certainly went on way too much but as I look at it , I must have needed to finally get this out in the open hoping it'll show others that even though we feel different or don't think we fit in, it shouldn't stop us from accomplishing our goals in life. 

Nothing should hold us back...We need to have confidence.  It took me many years to be confident and now I wish I would have not let my fears of embarrassment stand in the way.  You have to take one step at a time and be persistent.  Don't let your insecurities hold you back.  It did hold me back to an extent but I rose to be a better me..........

10/24/16

Thanks for reading this post.  I'm hoping your enjoyed it and just maybe it'll help someone reach for the stars and be able to achieve their very best.   Life is good...Don't ever forget that!!!

.

FYI: Some Smart Shopper advice. Cut Spending Costs

Hi and a very good day to everyone.  When I posted this on the blog October of 2014 I thought it might be helpful to anyone reading it.  I still feel it is so important to be a SMART SHOPPER. 

In today's world you must be a smart shopper in very aspect of you and your families needs.

10/27/14

 Here's a few of my suggestions to help you be a SMART SHOPPER!

I have found clipping coupons to be helpful for non generic products but if you can be happy with generic why not?  I do use generic items for everyday needs but there are some things I won't use generic. Truth be it is important to me that quality and price be of uppermost importance.

I have tried numerous generic items and some just don't pass the test.  If the product doesn't have the quality that the name brand does I will not just use it because it is cheaper.  Sometimes there just isn't a substitution for what you are looking for as far as quality and taste. 

I prefer fresh or frozen items before canned especially generic.  I have found that some canned vegetables have ends and pieces that a name brand won't have.  

When shopping for meats and poultry I will not skimp so I rely on flyers and in store specials.  When I shop and  I find that a particular cut of  meat or a certain poultry product I use is on sale I'll stock up for several meals. That is the smart shopper way.

I also try to buy only what I need.  This takes some discipline but I am not in favor of the buy one get one free idea.  I don't think it is usually a deal that is unless you really can use the item at that time.

Most often when it comes to our clothes needs I feel  buy one( example $25.00) and  one get one 50 % off is usually not worth it.  It winds up costing $37.50  for two but do you or I need two of those items?  I usually don't.  Take your time and do the numbers and make sure they fit your needs. Excess shirts, pants and blouse etc. just clutter your closet and as much as I like two of some items it'll still looks like you have the same thing on when the style is the same. (unless it is a black, white or cream color tee then I might do it).  They are basic colors.

Also one of my suggestions is to use your credit card only when absolutely necessary.  I have started to live on my debit card allowance and that way I control what I spend.  Also cash is good too!

One last thing is that I have become an online shopper.  I want to find the lowest price for items I intend to buy so I scout the internet to check prices.  You'd be amazed at how much you can save buy checking prices and if you decide to buy in store bring prices with you so you can compare and mention it to the sales person.

There are many ways to smart shop and these were just a few that came to me today that I felt might be worthy of sharing.

I hope it helps to make you a SMART SHOPPER TOO!

As always,

Shrimp and chicken marinara

Quick and easy dinner for two.  Double recipe if needed.



This dish can be eaten with a side vegetable, salad or pasta


1/2 lb. cooked shrimp cooked
1/2 lb. chicken breast cubed and cooked
6 tablespoons butter
1/4 cup olive oil
2 or 3 cloves minced garlic
1 tsp. Dried parsley
Salt and pepper to taste
I can (28 oz.) crushed tomatoes
1/2 tsp. Dried basil
1/2 tsp. Paprika
Pecorino Romano cheese
8 oz. pasta of choice cooked according to directions

Sauté chicken in olive oil with garlic, salt and pepper   Set aside.  In same pan ,add butter, shrimp , paprika and parsley.  Sauté until warm. Remove from pan and set aside.

In the same pan Add crushed tomatoes ,salt , pepper and basil.  Simmer until tomatoes start to bubble for about 5 to 10 minutes. While tomatoes are simmering , in a separate pot cook pasta according to directions.   Drain pasta.

Add chicken and shrimp to tomatoes and sauté for a few minutes until warm.  If using pasta  Sprinkle pecorino Romano cheese generously over pasta, chicken and shrimp or if your cutting carbohydrates serve with a green side salad or vegetable of choice.

Yummy!

Garlic , herbs and roasted shrimp

Trying a new twist on shrimp for dinner tonight.

I adapted this recipe slightly to my liking and made note of it with an *.

Just for your information: I used

*Dried crushed rosemary
*frozen then thawed large shrimp
*regular salt
*Stove top method.

*Baked 400 degrees 10 minutes

*Remove from oven and drizzle butter mixture over shrimp and serve with sides of choice.

1/4 pound (1 stick) unsalted butter

2 tablespoons good olive oil

2 tablespoons minced garlic (6 cloves)

2 teaspoons minced fresh rosemary leaves( I used finely chopped rosemary)

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

2 large lemons

2 pounds (8- to 10-count) shrimp, peeled with the tails on *( I used frozen (thawed large shrimp) removed tails. 

1 teaspoon coarse sea salt

1. Preheat the oven to 400 degrees.
2. Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.

*Note: Stove top method: If you choose you could add the shrimp to the butter mixture and allow to simmer  in the pan until shrimp are heated through.

1. Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with sides of your choice.