A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Copycat Olive Garden's Lemon Cream Cake From Scratch
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Make your own Olive Garden-inspired lemon cream cake from scratch. This airy cake, filled with rich lemon pie filling, is a delicious way to satisfy those sweet cravings.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
10 reviews
5 comments
ingredients
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
directions
Preheat the oven to 350 degrees F. Have an ungreased 10-inch tube pan ready.
In a large mixing bowl, combine the flour, baking powder, salt, and first measure of sugar. Mix with a fork.
Add the oil, egg yolks, water, and lemon zest and beat on medium speed with an electric mixer until smooth.
In another mixing bowl, using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. With the mixer running, slowly add the remaining sugar and beat until stiff and shiny.
Fold the egg white mixture into the cake batter in thirds, mixing only until no streaks of white remain.
Transfer the cake batter to the tube pan. Place in the oven and bake at 350 degrees F for 60 minutes or until a toothpick inserted near the center comes out clean.
Invert the pan onto a plate and let cool completely. When cooled, carefully loosen the edges of the cake using a thin knife and gently shake the pan to remove the cake.
While the cake is cooling, prepare the filling by beating the whipped cream in a bowl until stiff peaks form. Fold in the lemon pie filling. Cover the bowl and chill until firm.
Slice the cake into three equal layers. Place the bottom layer on a plate. Spread 1/3 cup of the filling over the cake. Top with another layer of cake and filling, repeating one more time to end with filling on top. Decorate with lemon slices. Store leftover cake in the refrigerator in an airtight container.
recipe tips
Allow the cake to cool completely before cutting to prevent it from collapsing.
For an even lighter cake, use room temperature egg yolks and cold egg whites when whipping.
Test the doneness of the cake with both a toothpick and visual observation for the best results.
If the cake domes during baking, you can slice the top level for easier layering.
Try using different citrus zest or juice for a unique twist, like orange or lime.
When layering the cake, use a pastry bag to pipe the filling for more even distribution.
Be gentle when folding in egg whites to maintain the airy texture of the batter.
Experiment with different decorations like fresh fruit or edible flowers.
common recipe questions
What type of cake is this lemon cream cake?
This lemon cream cake is a chiffon cake, which is made light and airy by incorporating whipped egg whites into the batter.
Why did olive garden get rid of lemon cake?
Olive Garden discontinued their popular Lemon Cream Cake several years ago, replacing it with a Strawberry Creme Cake. The company has not publicly disclosed the specific reasons for this menu change. It's common in the restaurant industry to update menus periodically to introduce new items and retire others, often based on factors like ingredient availability, customer preferences, and sales performance.
Can I use all-purpose flour instead of cake flour?
You can substitute all-purpose flour for cake flour, but the cake may be slightly denser. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for every cup of all-purpose flour called for.
What is the purpose of cream of tartar?
Cream of tartar stabilizes beaten egg whites, helping them to maintain their structure and achieve stiff peaks, which is essential for the cake's light texture.
Is it necessary to use an ungreased pan?
Yes, using an ungreased tube pan allows the cake to cling to the sides as it rises, which helps it maintain its height and fluffy structure.
What can I use instead of lemon pie filling?
You can use homemade lemon curd or pastry cream as a substitute for lemon pie filling.
Can I make this cake ahead of time?
You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature; prepare the filling closer to serving time.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted near the center comes out clean, and the top is lightly golden. It should also spring back when gently pressed.
What if my egg whites don't whip up properly?
Make sure your mixing bowl and beaters are completely clean and free of any fat, as even a small amount can prevent the egg whites from whipping up. Additionally, make sure no yolk is mixed in with the whites.
Can this cake be frozen?
The cake can be frozen before assembling. Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 2-3 months.
How should I store leftover cake?
Store leftover cake in the refrigerator in an airtight container to maintain freshness. It is best consumed within 3-4 days.
Can I add things to the filling?
You can fold in additional ingredients such as crushed cookies, fresh berries, or even a splash of liqueur for added flavor.
tools needed
10-inch Tube Pan: For baking the lemon cream cake, allowing for an even rise and structure due to its unique design.
Mixing Bowls: At least two are needed - one for mixing the dry ingredients and another for combining wet ingredients.
Electric Mixer: Used for beating the cake batter and whipping the cream, ensuring a smooth consistency and incorporation of air for a light texture.
Measuring Cups and Spoons: For measuring ingredients such as flour, sugar, oil, lemon zest, and cream of tartar.
Fork: Used for mixing the dry ingredients together initially.
Thin Knife: For loosening the edges of the cake from the pan once it has cooled, making it easier to remove. Can also be used for slicing the lemon.
Cooling Rack: Recommended for inverting the tube pan and allowing the cake to cool completely.
Spatula: Helpful for spreading the lemon pie filling between the cake layers and atop the cake.
Cake Slicer or Serrated Knife: For slicing the cake into three equal layers without damaging the delicate structure.
Plastic Wrap or Airtight Container: For storing any leftover cake in the refrigerator.
what goes with it?
Lemon Sorbet: Serve a scoop of lemon sorbet alongside the cake for an extra burst of citrus. The cold, airy texture will complement the cake's richness.
Chantilly Cream: Add a dollop of sweetened whipped cream on top of each slice to enhance the creaminess and offer a contrasting texture.
Fresh Berries: Scatter fresh strawberries, blueberries, or raspberries around the plate. Their natural sweetness and tartness create a nice flavor combination with the cake, plus they add a colorful visual appeal.
Toasted Almonds: Sprinkle toasted slivered almonds on top of the cake or serve them on the side. The nutty crunch provides a nice contrast.
Mint Leaves: Garnish with fresh mint leaves. Their aromatic quality and slight pepperiness can enhance the lemony cake.
Lemon Glaze: Drizzle a simple lemon glaze over the top for an added lemony punch. It not only looks beautiful but also intensifies the lemon flavor without overwhelming the overall sweetness of the cake.
Pistachio Crumble: A pistachio crumble can add a unique texture and flavor. The slight saltiness of the pistachios contrasts with the sweet lemon.
Lemon Zest Dust: Grate some lemon zest over the top as a finishing touch. This small detail enhances the citrus aroma and emphasizes the fresh lemon flavor throughout the cake.
beverage pairings
Wine Pairings
Moscato: Its fruity notes of peach and honey will dance beautifully with the zesty lemon of your cake, adding a playful sweetness that keeps it light and refreshing.
Sauvignon Blanc: You want a crisp, zesty wine that can keep up with that lemony kick? Look for one with notes of lime, lemongrass, and green apple.
Chardonnay: A lightly oaked Chardonnay can bring some creamy richness to the table. Go for one with buttery notes and a hint of melon to accentuate the soft texture of the cake while playing nice with the tart lemon filling.
Other Alcohol Pairings
Limoncello: This Italian lemon liqueur is sweet and citrusy, making it a fun pairing. Sip it chilled alongside a piece of cake, and you'll feel like you're on a sunny terrace in Italy.
Prosecco: This sparkling wine has all the bubbly excitement you need. Its light body and hints of green apple and pear make it a delightful companion to your cake.
Gin and Tonic: Opt for a gin with bright citrus notes and mix it with a classic tonic. The refreshing blend will accentuate the lemon cream cake without drowning it in sweetness.
Non-Alcoholic Pairings
Chilled Herbal Tea: A refreshing chamomile or lemon verbena tea could provide a lovely herbal backdrop to the sweet and tart flavors of your cake.
Sparkling Grapefruit Juice: A fizzy grapefruit juice adds a tangy flavor element. Its slight bitterness will contrast with the sweetness of the cake.
Lemonade Smoothie: Blend frozen bananas with lemonade for a slushy treat that's sweet and citrusy without being overly sugary.
nutrition data
549 calories, 23 grams fat, 82 grams carbohydrates, 8 grams protein per serving.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
I was just wondering what is the crumbly topping made of on the picture?
It's a user-submitted photo so I'm not sure what they decorated it with.
November 2, 2013
This isn't like OG but it's a good cake. But not OG.
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
April 8, 2012
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
June 21, 2010
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.
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
January 22, 2009
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
December 10, 2008
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.
July 21, 2008
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!!!
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.
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.
July 29, 2007
It's nothing like Olive Garden's Lemon Creme Cake. It's basically a lemon flavored angel food cake with lemon filling.
Not at all like Olive Garden's Lemon Cream Cake. Good cake--just nothing like the real thing.
January 16, 2006
Not the same as the originall but good none the less. Worth trying to say the least.
November 2, 2005
I have never tried Olive Gardens Lemmon Creme cake However if it is anything like this recipie I'm sold Very Good cake recipie and I have made it on numerous special occasions
January 30, 2005
If you are looking for a copy cat recipe to match the real thing, this one doesnt even come close. dont get me wrong its a good cake, but it doesnt taste like the olive garden version and is a real disappointment.