1 3/4 cup cake flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup white sugar 1/2 cup vegetable oil 6 egg yolks 3/4 cup water 1 tablespoon lemon zest 6 egg whites 1/2 teaspoon cream of tartar 3/4 cup white sugar 1 cup heavy whipping cream 2 1/2 cups lemon pie filling 8 slices lemon
Preheat oven to 350 degrees F.
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil,egg yolks, water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube pan. Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
travisfielder Member since: September 28, 2013 REVIEW: This isn't like OG but it's a good cake. But not OG.
Apr 10, 2012
edgyvegy COMMENT: to make this cake like olive garden use 1package of creamcheese, 1small package of vanilla instant pudding mix, 1 large container of coolwhipp and lemon extract whipp and it is dead on for the filling...the instant pudding will make it thick but very fluffy its the secret trick
Apr 8, 2012
Becca REVIEW: This is a good cake but I would not say that it is a copycat of the olive gardens lemon cream cake. If you are expecting it to be like the olive gardens cake you will certainly be disappointed. However, if you are just looking for a yummy lemon cake with a "pudding like" filling, this is your recipe! A few things that I learned during my baking experience: 1) I baked it in a 10inch tube pan as the recipe indicated but I felt that the cake was too thin for three layers. I will use a smaller tube pan next time so I can get three layers 2) I think 60 minutes at 350 is too long to bake this cake, mine was done at 40mins
Jun 21, 2010
Ginger REVIEW: It was good but not the best cream cake I've ever had. I will continue to search for another recipe. It was quite detailed, for just a so-so cake. One piece of advice, grease the pan, my cake stuck to the bottom of the pan.
May 23, 2009
Littledear COMMENT: I tried this but came up with my own version which I thought was closer to the real thing. I took a white cake mix and added a tablespoon lemon zest to it and baked it off according to directions. Then I made the cream filling for this recipe and layered it with the cake. Super Good
Jan 22, 2009
dilli fresh REVIEW: this cake is the best cake in the world and it tastes so good.it is so light and airy . but then the sweetness tastes so good. i will find this recipe and make it every day
Dec 10, 2008
Guest Foodie REVIEW: I agree with some of the others - it wasn't Olive Garden's cake, but it was yummy!!!!
I did take the suggestion to add a little sweetened cream cheese to the filling.
Everyone we served it to was very impressed.
Jul 21, 2008
moeksie REVIEW: I changed the lemon filling to a pkg of creme cheese beaten with 2 C. powdered sugar and the lemon filling added to a cup of whipped cream, then stirred all together and put that in it. Much better!!!
Nov 11, 2007
Guest Foodie COMMENT: not anything like the real thing. we ended up tossing it. the only way we could finish one piece was to put raspberry jam on it.
CDKitchen Note: Please elaborate. How was it not like "the real thing"? Was it bad? Was it good but just not what you expected? What would you change? Help others out with your review.
Jul 29, 2007
Joel REVIEW: It's nothing like Olive Garden's Lemon Creme Cake. It's basically a lemon flavored angel food cake with lemon filling.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.