June 3, 2011

Olive Garden Lemon Cream Cake

This was the first recipe I tried out of my new cookbook.  My friend, Nicole, told me that Olive Garden's Cream Cake is to die for and she isn't even a big lemon fan!  I have no idea if this cake tastes like the real Olive Garden cake, because I have never had it.  I should have given a piece to Nicole to try, but I didn't think about that until now and this cake is long gone!!  However, the Top Secret Restaurant Recipes website has really good reviews for this cake.  

The recipe said to combine the vanilla crumb topping ingredients and press it into the sides of the finished cake, but that sounded so strange to me, because I would feel like I was eating straight butter?  So, I decided to add my crumb topping to one of the cakes before I baked it.   That way, while it baked, it would create a nice, cooked, crispy topping, kinda like a streusel.  Honestly, I don't think the crumb topping did much for this cake and I wouldn't add it next time.  It tasted great with just the white cake mixed with the lemon cream filling. Yum!  If you have had the original Lemon Cream Cake and happen to try this recipe.  Let me know if it compares to the real deal!!
Olive Garden Lemon Cream Cake

Cake
1 Betty Crocker white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites

Note: These measurements are based on a Betty  Crocker cake mix.  If you chose to use a different brand, the ingredients and measurements might be different.

Lemon Cream Filling
8 oz. cream cheese, softened
2 c. powdered sugar
3 Tbl. lemon juice
1 c. heavy whipping cream


Vanilla Crumb Topping
1/2 c. all-purpose flour
1/2 c. powdered sugar
1/4 c. cold butter
1/2 tsp. vanilla extract

Make white cake according to the directions on the box.  Divide batter between two 9'' cake pans.  Bake according to box directions.  Remove from oven and allow to cool in pans for 15 minutes.  Then, invert cakes to cooling rack and cool completely.

Make the lemon cream filling by mixing  cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth.  Mix in lemon juice.  Whip the cream in a large bowl with an electric mixer on high speed until it forms stiff peaks.  Fold cream cheese mixture with whipped cream.  Stir gently by hand until blended.

Make crumb topping by combining flour and powdered sugar in a medium bowl.  Add butter and dribble in the vanilla extract.  Use your hands or a pastry cutter to mix cold butter into flour and sugar.  Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients.  Be sure not to press the mixture together.  You want to end up with a very crumbly consistency with pieces no bigger than a pea.  

When the cake is cool, spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully place the top half of the cake over the filling.  Spread remaining filling over the top and sides of the cake.  Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.  Now chill the cake for at least three hours before you serve it.  When you are ready to dig in, slice cake into 12 slices.  Serve each slice topped with powdered sugar tapped through a strainer.  Serves: 12.  Keep refrigerated. 

Jenn's Notes:  I added a little lemon extract to my filling to give it a little stronger lemon flavor.  I also sprinkled the vanilla crumb topping onto one of my cakes before I baked it, so it would create a nice crispy topping.  After letting the cakes cool completely.  I spread the entire amount of filling onto the bottom cake layer and then refrigerated it for a while, so it would harden slightly and it wouldn't run out the sides when I put the top cake layer on.  It worked beautifully and tasted great.    

48 comments:

  1. Hey I host a blog hop and I'd LOVE if you came over and shared a recipe! Here's the link :) http://thesweetdetail.blogspot.com/search/label/Savory%20Sunday

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  2. Sure looks pretty, I'll bet it was great:@)

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  3. This is my favorite cake whenever I go to the Olive Garden. It never crossed my mind that I could make it myself. I'm so glad I saw this recipe today!! I'll definitely make this soon. I have an event coming up. I'd like to invite you to share this on A Well-Seasoned Life's Sweet Indulgences Sunday.

    http://www.wellseasonedlife.com/2011/06/sweet-indulgences-sunday-7.html

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  4. Wow, your cake looks really pretty! I love lemon in desserts during summertime. I'm going to have to try this before the season is over. :)

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  5. this looks great..and beautiful! Thanks for stopping by my blog and commenting! I love meeting new blogging friends and I can tell I am going to LOVE your blog posts! I am your newest follower and would love it if you would follow me too! Thanks!
    -Nikki
    http://chef-n-training.blogspot.com/

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  6. Love how thick that layer of lemon cream is! Yuum.

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  7. This looks so yummy! I love how thick the cream layer is. Lemon is mine and my husbands favorite dessert flavor. I'm making this one. Thanks!

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  8. This cakes looks amazing! Lemon and cream~YUM!

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  9. Omg that cake looks amazing! I will have to make it for an occasion though or I will sit there and eat the whole freaking thing!

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  10. yum! thanks for sharing this. Looks incredible.

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  11. Jenn - I think you're my new best friend. I really want to make this! Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

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  12. Your cake looks great! Love how big each of the layers came out.

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  13. Jenn this looks super yummy! Thanks for linking it up to Think Pink Sundays - I shared it on my FB page!

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  14. Wow!! This cake looks so luscious, I wish I could grab a slice through the screen. :D

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  15. I love a lemon cake. It's a great summer cake to make. I can't wait to try the recipe.

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  16. Ohhhh my! This looks seriously yummy. Thanks for sharing cuz I'm definitely going to be trying this!

    Cheers,
    Tracy Screaming Sardine

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  17. I've never had this from Olive Garden, but it looks amazing! Great flavors!

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  18. I love this cake from Olive Garden. I can't wait to try it out at home! Thanks for sharing!

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  19. This looks like a delicious Summer Recipe! We are hosting "FUN SUMMER RECIPES" at our Linky Party THIS WEEKS CRAVINGS! We'd love for you to come by and link up! (Thanks a million) :-)

    http://momscrazycooking.blogspot.com/2011/06/this-weeks-cravings-linky-party-32-fun.html

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  20. This looks really good. I especially liked your tip about refrigerating the filling on the bottom layer so it won't come out the sides when you put the top layer on. I have had that happen with other cake recipes.

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  21. Wow! I have an office Birthday this week. Sure hope she likes lemon cause I loove this cake!!

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  22. this looks amazingly yummy thanks for sharing come see me at http://shopannies.blogspot.com

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  23. wow ! wow! WOW!!! Looks luscious!
    KAT

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  24. Yum! Please stop by and join our link party: http://fabricbowsandmore.blogspot.com/

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  25. This looks awesome!!! Can't wait to give it a try! Great blog!!! Hope you'll stop by mine sometime!! Susan @http://journalingmywaythrough2010.blogspot.com/

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  26. That cake looks so very delicious. I'm practically licking my screen :) I am going to have to check out the secret recipes site too. I'm your newest follower. I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day :)
    Katie

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  27. Looks amazing. Pinned it, and inviting you to come link up at my recipe contest/linky! Apparently EVERYONE wants you. :D

    http://www.bigklittlea.com/2011/06/june-concours-dcusine.html
    ~K

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  28. Ooh! I woud love a piece of that! ;)
    Thank you for linking this up to {nifty thrifty things} as well!
    Hugs,
    Vanessa

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  29. Yum, that looks like a perfect summer dessert. Thanks for sharing!
    Aimee

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  30. Will be making a variation of this for Father's Day because my husband loves anything lemon. Thanks for sharing!

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  31. This sounds absolutely amazing and I can't wait to try it!!

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  32. Your recipe is in the spotlight this week on These
    Chicks Cooked! Thanks for sharing :)
    Katie

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  33. This cake sounds delicious!! I have to give it a try! The book sound interesting as well!
    Congratulations on the feature!
    Come see me at http://www.willcookforsmiles.com/

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  34. I made this cake today, but had serious trouble with the cream filling. After I made the filling and saw how runny it was, I put it into a piping bag and put it into the freezer for an hour or more. I had baked the cake in a spring form pan, so after it cooled completely and I cut it in half and piped on the cream, which was still runny, I kept the cake in the spring form pan. I ended up having to completely freeze the bottom layer with the cream filling before I added the top layer, because it would still not "stand" on its own. I had planned on serving it today, but will wait until tomorrow when the entire cake & filling is frozen. It will be more like an ice cream cake. I followed the directions exactly, with the exception of adding another tablespoon of lemon juice. Could that have made the huge difference?

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  35. Anonymous - Sorry to hear you had troubles with the cream filling. Did you use full fat cream cheese and did you whip the cream until it formed stiff peaks? My filling was soft, but not runny? I put the entire amount on my bottom layer cake and it definitely held itself in place, but if I would have put the top cake layer on right away, it would have come out the sides. That is why I refrigerated the bottom cake layer with the cream filling for awhile before I added the top layer (like I said in my notes in the recipe), but I only refrigerated it for a few hours at the most and it was fine? You could have tried to add a little more powdered sugar to make up for the extra lemon juice? - Jenn

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  36. Looks like I'm eating cake for dinner tonight...

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  37. the crumb topping along the side of the cake is one of the things that makes this cake SO yummy! thanks for sharing the recipe.

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  38. Could I put lemon zest in the crumb topping and maybe a teaspoon of lemon extract in the cake batter? I love lemon <3

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  39. KIA ORA - I think adding extra lemon flavoring would only make this better! I would make sure the zest is grated pretty fine and I love the flavor of lemon extract and think it would taste great in the cake! - Jenn

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  40. I just made this cake for a Valentine's party, and it was a huge hit. It is so delicious. I didn't do the crumb topping, but just frosted the cake all over and then decorated it with a heart made out of fresh raspberries. It looked and tasted fabulous! Thanks for the recipe!

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    Replies
    1. I am so glad everyone liked it! Great idea frosting the whole thing! - Jenn

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  41. Hey, I tried this cake but doing it the original way adding the crumbles after baking and frosting the cake. I loved it and the crumbles were one of my favorite parts. I ended up frosting the whole cake and adding the crumbles to the top and sides. It was delish! Thanks for the recipe!

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    Replies
    1. I am so glad you liked it. I definitely need to try the crumbles the original way next time I make it. - Jenn

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  42. Wondering if this cake could be made the night before without any problems to take the next day?? Thanks Sandra

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    1. Sandra - It has been forever since I made this, but I remember it being fine for a few days. You have to refrigerate it for quite a while anyway before eating, so I'm pretty sure it would be fine to make the night before. Just make sure and keep it refrigerated. -Jenn

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  43. I wonder if you could make it ahead and freeze it? or would the whipped cream deflate when it defrosts?

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    1. I don't think it would be a good idea to freeze the cream filling. You could always freeze the cake layers and then make the filling fresh when you are ready to eat it. - Jenn

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  44. I'm confused -- you changed the recipe by baking the crumble onto the top then complained about it.

    The crumble is not supposed to be a hard shell on top of the cake; it's put around the sides after assembly. The crumble covers the cream and is a much appreciated complement...when done properly.

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