If you have a soft spot for that delightful, tangy, and creamy dessert from your favorite Italian chain, this Lemon Cream Cake (Olive Garden Copycat) Recipe is exactly what you’ve been craving. It’s a luscious blend of light white cake, bright lemon zest, and dreamy mascarpone cream that comes together to create a showstopping cake bursting with flavor. Each forkful offers a perfect balance of citrus freshness and creamy indulgence that makes it an absolute crowd-pleaser and an irresistible treat to bake and share.
Ingredients You’ll Need
Getting your ingredients ready for this Lemon Cream Cake (Olive Garden Copycat) Recipe is super straightforward. Each item plays a key role, from giving the cake its tender crumb to delivering that signature lemon punch and velvety texture you’ll adore.
- White cake mix: The base for a fluffy, tender cake that’s perfect for soaking up that luscious cream.
- Egg whites: Help the cake rise and keep the crumb light and airy.
- Milk: Adds moisture for a soft texture.
- Butter (softened): Brings richness and depth to the flavor.
- Sour cream: Adds tang and keeps the cake moist.
- Vanilla extract: Elevates the cake with a warm, subtle sweetness.
- Mascarpone cheese: The secret to creamy, silky frosting that’s not overly sweet.
- Lemon zest and juice: Infuse the cake and frosting with bright citrus notes.
- Powdered sugar: Sweetens the frosting smoothly without graininess.
- Heavy whipping cream: Whipped to soft peaks, it lightens the frosting beautifully.
- Dry lemon cake mix: Adds an extra layer of lemon flavor and texture to the cream layer.
- Melted butter: Binds the lemon cake crumbs to form a delightful layer.
How to Make Lemon Cream Cake (Olive Garden Copycat) Recipe
Step 1: Prepare Your Oven and Pans
Begin by preheating your oven to 350 degrees Fahrenheit. Lightly spray two 9-inch round cake pans with baking spray to ensure your cakes come out smoothly without sticking. This simple prep sets the stage for perfectly baked layers.
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix, egg whites, milk, softened butter, sour cream, and vanilla extract. Use a hand mixer to blend everything until the batter is smooth and well combined. This batter will create a tender and moist cake that forms the perfect base for your lemon cream masterpiece.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Pop them into the oven and bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 22 minutes to prevent over-baking. The cakes should be golden and springy to the touch.
Step 4: Cool the Cakes
Once baked, allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely. Cooling is essential before frosting to prevent melting and sliding.
Step 5: Prepare the Lemon Cream Layer
While your cakes cool, mix the dry lemon cake mix with 8 tablespoons of melted butter until it forms moist crumbs. This will create a delightful textured layer adding bursts of lemon flavor and a lovely contrast to the soft cake layers.
Step 6: Make the Mascarpone Lemon Frosting
Beat together mascarpone cheese, lemon zest, lemon juice, powdered sugar, and heavy whipping cream until the mixture is smooth and light. The mascarpone’s creamy richness pairs beautifully with the fresh lemon to create a frosting that is both decadent and refreshing.
Step 7: Assemble Your Lemon Cream Cake
Place one cooled cake layer on a serving plate and spread a generous layer of the mascarpone lemon frosting on top. Sprinkle half of the lemon cake crumb mixture over the frosting. Repeat with the second cake layer, frosting, and topping with the remaining crumbs. For an extra touch, frost the sides and top lightly with any remaining frosting—and voilà , your Lemon Cream Cake (Olive Garden Copycat) Recipe is ready!
How to Serve Lemon Cream Cake (Olive Garden Copycat) Recipe
Garnishes
A simple garnish can make your cake look as stunning as it tastes. Fresh lemon slices, delicate lemon zest curls, or a sprinkle of crushed pistachios add an eye-catching pop of color and texture. A dusting of powdered sugar gives it an elegant finish perfect for any occasion.
Side Dishes
This cake is a stand-alone delight but pairs nicely with light accompaniments like a scoop of vanilla gelato, fresh berries, or a mildly flavored herbal tea. These sides keep the experience fresh and balanced without overwhelming the delicate lemon cream flavors.
Creative Ways to Present
For parties, try presenting the cake in mini trifle glasses layered with additional lemon curd or whipped cream. Or slice it into bars and serve on a platter with edible flowers to impress your guests with a burst of creativity and elegance.
Make Ahead and Storage
Storing Leftovers
Keep leftovers covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This helps maintain the cake’s moistness and keeps the cream fresh. It should stay delicious for up to 4 days.
Freezing
If you want to save some for later, wrap individual slices well with plastic wrap and foil before freezing. The cake freezes well for up to 2 months. Thaw overnight in the fridge to maintain texture and flavor.
Reheating
Since the cake is best served chilled, reheating isn’t recommended. Instead, bring it to room temperature before serving to let the flavors open up beautifully without melting the frosting.
FAQs
Can I use regular cream cheese instead of mascarpone?
You can substitute cream cheese, but mascarpone offers a lighter, creamier texture that’s less tangy. If using cream cheese, soften it well and consider adding a bit more powdered sugar to balance the flavor.
Is the dry lemon cake mix necessary?
The dry lemon cake mix is key for that authentic tangy texture in the crumb topping. If you can’t find it, lemon-flavored breadcrumbs or finely crushed lemon cookies could be an alternative.
Can I make this cake gluten-free?
To make a gluten-free version, choose gluten-free white and lemon cake mixes and ensure all other ingredients are certified gluten-free.
How long does it take to prepare the Lemon Cream Cake (Olive Garden Copycat) Recipe?
Active prep only takes about 15 minutes, with baking around 26 minutes. Cooling and assembly add extra time, so plan on about an hour for the full process from start to finish.
Can I make this cake dairy-free?
This recipe relies heavily on dairy for its creamy texture and flavor, so finding dairy-free alternatives may be challenging but not impossible. Look for dairy-free cream cheese and butter substitutes, and use nondairy milk. The texture and flavor may differ slightly.
Final Thoughts
Honestly, this Lemon Cream Cake (Olive Garden Copycat) Recipe is such a joy to make and even more delightful to share. It nails that perfect balance of zesty lemon and velvety creaminess that can brighten any occasion or simply make your day sweeter. Give it a try — I promise it’ll become one of your new favorite go-to desserts that sparks smiles every time!
