Olive Garden Lemon Cream Cake Recipe – The Perfect Copycat!

If you’ve ever dined at Olive Garden, you know that their Lemon Cream Cake is an unforgettable dessert. With its soft, airy sponge cake, rich and tangy lemon cream filling, and a delicate, buttery crumb topping, this cake strikes the perfect balance between sweet and citrusy.

Now, imagine bringing that same indulgent experience to your own kitchen! This homemade copycat recipe captures all the flavors and textures of the beloved restaurant version—perhaps even better because it’s made fresh with love. Whether you’re a fan of citrus desserts or just looking for a show-stopping treat, this Olive Garden Lemon Cream Cake will quickly become a favorite in your household.

In this recipe, we’ll walk you through step-by-step instructions to recreate this masterpiece. From baking the light sponge cake to whipping up the smooth lemon cream filling and perfecting the crumbly topping, you’ll have everything you need to impress your family and friends with a restaurant-quality dessert at home.

Why You’ll Love This Recipe

This Olive Garden Lemon Cream Cake copycat recipe is a must-try for several reasons:

1. It Tastes Just Like the Original (or Even Better!)

If you love the Olive Garden version, you’ll be thrilled with how close this homemade version comes to the real thing. Some even say it’s better because you can tweak the sweetness and tanginess to your liking!

2. Perfectly Balanced Flavors

The combination of soft vanilla sponge cake, zesty lemon cream, and buttery crumb topping creates a dessert that’s light yet satisfying. It’s not overly sweet, making it an ideal treat for any occasion.

3. Simple Ingredients, Easy to Make

You don’t need fancy ingredients or advanced baking skills to make this cake. With pantry staples like flour, sugar, eggs, and butter, plus fresh lemons and cream cheese, you can create a bakery-style dessert right in your own kitchen.

4. A Crowd-Pleasing Dessert

Whether you’re making this for a family gathering, a dinner party, or simply treating yourself, this cake is sure to impress. It’s refreshing, creamy, and utterly delicious, making it perfect for spring, summer, or any time of the year.

5. Make It Ahead for Convenience

This cake actually tastes better after chilling, so it’s an excellent dessert to make a day in advance. That means less stress when entertaining, and more time to enjoy your event!

Stay tuned as we dive into the exact ingredients and step-by-step instructions to create this heavenly Lemon Cream Cake at home! 🍋✨

Ingredients for Olive Garden Lemon Cream Cake

Before we start baking, let’s go over the essential ingredients you’ll need to recreate this Olive Garden Lemon Cream Cake at home. This recipe is divided into three components: the sponge cake, the creamy lemon filling, and the delicate crumb topping.

For the Sponge Cake:

A light and airy vanilla sponge cake forms the base of this dessert.

• 2 cups all-purpose flour – Provides structure to the cake.
• 2 teaspoons baking powder – Helps the cake rise and stay fluffy.
• 4 large eggs – Creates stability and adds richness.
• 1 cup granulated sugar – For the perfect level of sweetness.
• ½ cup whole milk – Ensures moisture and softness.
• ½ cup unsalted butter, melted – Adds richness and tenderness.
• 1 teaspoon vanilla extract – Enhances the cake’s flavor.
• ½ teaspoon salt – Balances the sweetness.

For the Lemon Cream Filling:

The heart of this cake is the smooth, tangy, and sweet lemon-infused cream.

• 8 ounces cream cheese, softened – Creates a creamy and slightly tangy base.
• 1 ½ cups powdered sugar – Sweetens the filling while keeping it smooth.
• 1 cup heavy whipping cream – Whipped to perfection for a light and airy texture.
• ¼ cup fresh lemon juice – Provides a bright, citrusy flavor.
• 1 tablespoon lemon zest – Enhances the lemon flavor with natural oils.

For the Crumb Topping:

A delicate, buttery crumb topping adds texture and the signature look of Olive Garden’s cake.

• ½ cup all-purpose flour – The base for the crumbly texture.
• ⅓ cup granulated sugar – Adds a slight crunch and sweetness.
• ¼ cup unsalted butter, softened – Helps bind the mixture into crumbs.

Optional Garnish:

• Powdered sugar (for dusting)
• Fresh lemon slices (for decoration)

Now that we have all the ingredients ready, let’s walk through the step-by-step instructions to bring this cake to life!

Step-by-Step Instructions

Step 1: Make the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to prevent sticking.
2. Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Beat eggs and sugar. In a large bowl, use an electric mixer to beat the eggs and sugar until the mixture becomes pale and fluffy (about 3-5 minutes).
4. Incorporate the wet ingredients. Slowly add in melted butter, milk, and vanilla extract, mixing gently to combine.
5. Fold in the dry ingredients. Gradually add the flour mixture, folding it in with a spatula until just combined. Do not overmix.
6. Bake. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Step 2: Prepare the Lemon Cream Filling

1. Beat the cream cheese and powdered sugar. In a mixing bowl, use an electric mixer to beat the softened cream cheese with powdered sugar until smooth.
2. Add lemon flavor. Mix in the fresh lemon juice and lemon zest until well combined.
3. Whip the cream. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the lemon mixture. Gently fold in the whipped cream to keep the filling light and fluffy. Refrigerate for at least 30 minutes to allow it to firm up.

Step 3: Make the Crumb Topping

1. Combine ingredients. In a small bowl, mix flour, sugar, and softened butter with your fingertips until it forms a crumbly texture.
2. Chill or lightly toast. You can refrigerate the crumb mixture for a softer texture or toast it lightly in a dry pan for extra crunch.

Step 4: Assemble the Cake

1. Slice the sponge cake. Once cooled, carefully slice the cake into two even layers using a long serrated knife.
2. Spread the lemon cream filling. Generously spread the chilled lemon cream over the bottom cake layer.
3. Top with the second layer. Place the second cake layer on top and cover the entire cake with the remaining lemon cream.
4. Add the crumb topping. Sprinkle the prepared crumb mixture evenly over the cake, gently pressing it into the cream.
5. Chill before serving. Let the cake rest in the refrigerator for at least 2 hours (or overnight) for the best texture and flavor.

Tips for the Best Lemon Cream Cake

Making a perfect Olive Garden Lemon Cream Cake at home is easier than you think, but a few expert tips will ensure the best results.

1. Use Fresh Lemons for the Best Flavor

Bottled lemon juice lacks the brightness and natural oils of fresh lemons. Always use freshly squeezed lemon juice and zest for a rich, citrusy taste.

2. Don’t Overmix the Batter

For a light and fluffy sponge cake, mix the ingredients just until combined. Overmixing can lead to a dense cake instead of the soft, airy texture you want.

3. Properly Whip the Cream

To achieve a smooth and stable lemon cream filling, whip the heavy cream until stiff peaks form before folding it into the cream cheese mixture. This ensures the filling holds its shape when assembling the cake.

4. Let the Cake Cool Completely

Warm cake layers can cause the filling to melt and make assembly difficult. Be patient and let the cake cool to room temperature before adding the lemon cream.

5. Chill the Cake for the Best Texture

Refrigerating the cake for at least 2 hours (or overnight) allows the flavors to meld and the filling to set properly. This results in a firm, sliceable cake with a creamy texture.

6. Adjust Sweetness to Taste

If you prefer a more tart lemon flavor, reduce the powdered sugar in the filling slightly or add a bit more lemon juice. You can also adjust the crumb topping’s sugar for a sweeter or less sweet finish.

7. Use a Serrated Knife for Clean Slices

To get neat, bakery-style slices, use a serrated knife and gently saw through the cake instead of pressing down. Wiping the knife clean between slices will also help maintain a tidy presentation.

Serving Suggestions

This Olive Garden Lemon Cream Cake is a versatile dessert that pairs well with many occasions. Whether you’re serving it for a special gathering or simply enjoying it with a cup of tea, here are some delicious ways to serve it.

1. Dust with Powdered Sugar for an Elegant Finish

A light dusting of powdered sugar adds a classic touch and makes the cake look extra beautiful.

2. Serve Chilled for the Best Flavor

For the perfect texture and taste, serve the cake straight from the refrigerator. The cool, creamy filling complements the soft sponge cake beautifully.

3. Add Fresh Berries for a Refreshing Twist

Garnish each slice with fresh strawberries, raspberries, or blueberries for a pop of color and an extra burst of fruity flavor.

4. Pair with a Hot Beverage

This cake pairs wonderfully with:

• A warm cup of tea (chamomile or earl grey)
• Freshly brewed coffee or an espresso
• A refreshing iced lemon tea in the summer

5. Make It a Dessert for Special Occasions

This cake is perfect for birthdays, holidays, brunches, or as a light summer dessert. Serve it on a decorative cake stand for an impressive presentation.

Storage & Make-Ahead Tips

If you’re planning ahead or have leftover Olive Garden Lemon Cream Cake, here’s how to store it properly to maintain its freshness and flavor.

1. Refrigeration for Freshness

To keep your cake fresh, store it in the refrigerator in an airtight container or covered tightly with plastic wrap. The cake will stay delicious for up to 3 days. Chilling also helps the filling stay firm and makes the cake easier to slice.

2. Freezing for Long-Term Storage

If you have extra slices, you can freeze the cake for later. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. The cake will keep well for up to 1 month. When ready to enjoy, thaw the cake in the refrigerator overnight for the best results.

3. Make-Ahead Convenience

This cake is perfect for preparing ahead of time. You can:

• Prepare the sponge cake up to 2 days in advance and store it tightly wrapped in plastic wrap.
• Make the lemon cream filling a day ahead and refrigerate it, so it’s ready to go when you assemble the cake.
• Assemble the cake a day before serving for optimal flavor—just be sure to give it at least 2 hours in the fridge to chill.

4. Keep Crumbs Separate

If you plan to serve the cake over multiple days, store the crumb topping separately in a sealed container. This will keep it from becoming soggy from the cream filling, and you can sprinkle it fresh on top before serving.

Final Thoughts

This Olive Garden Lemon Cream Cake is a delightful treat that will quickly become a favorite in your home. It’s perfect for any occasion—whether it’s a special family gathering, a birthday celebration, or just a sweet indulgence on a warm afternoon.

With its perfectly balanced flavors of sweet, tart, and creamy, it’s the kind of dessert that’s bound to impress every time.

By following the simple steps in this recipe, you’ll recreate the same beloved dessert from Olive Garden, but with a personal touch and the satisfaction of homemade goodness. We hope you enjoy making and sharing this dessert as much as we do!

Feel free to experiment with variations, like adding fresh fruit, or adjusting the sweetness to your preference. Most importantly, don’t forget to enjoy every bite—this cake is made for moments of joy. 🍰✨

Frequently Asked Questions (FAQs)

1. Can I make this cake without cream cheese?
Yes, if you’re not a fan of cream cheese, you can substitute mascarpone cheese for a milder, creamier flavor. Alternatively, use a whipped topping or Greek yogurt for a lighter option.

2. How do I make the cake less sweet?
If you prefer a less sweet cake, you can reduce the powdered sugar in the lemon filling or add more lemon juice to balance the sweetness with extra tartness. You can also adjust the sugar in the crumb topping for a less sugary crunch.

3. Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a high-quality gluten-free flour that works well in cakes, and follow the manufacturer’s instructions for best results.

4. Can I freeze the entire cake?
Yes, you can freeze the whole cake, but it’s best to freeze it without the crumb topping, as it may become soggy. Freeze the cake in an airtight container and top it with crumbs once it’s thawed.

5. What’s the best way to serve the cake?
For the best texture and flavor, serve the cake chilled directly from the refrigerator. Pairing it with a hot cup of tea or coffee is perfect, especially if you’re serving it for a special event. For a refreshing twist, garnish it with fresh berries like raspberries or blueberries!