Olive Garden Lemon Cream Cake
Recreate the beloved Olive Garden Lemon Cream Cake at home with this easy and delicious copycat recipe! This cake features a light and fluffy vanilla sponge, a tangy yet creamy lemon filling, and a buttery crumb topping that melts in your mouth. Perfect for special occasions or as a refreshing dessert, this cake is a guaranteed crowd-pleaser!
Equipment
- 1 (9-inch) Springform Pan
- (2) Mixing bowls (for batter, filling, and crumb topping)
- 1 Electric mixer (or hand whisk)
- (1) Whisk
- (1) Rubber spatula
- (1) Sifter (for powdered sugar)
- (1) Serrated knife (for slicing the cake layers)
- (1) Cake stand or serving plate
Ingredients
For the Sponge Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup whole milk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 8 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 cup heavy whipping cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- For the Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup unsalted butter softened
Optional Garnish:
- Powdered sugar for dusting
- Fresh lemon slices
Instructions
Step 1: Prepare the Sponge Cake
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar using an electric mixer until pale and fluffy (about 3-5 minutes).
- Slowly add melted butter, milk, and vanilla extract, mixing until combined.
- Gently fold in the dry ingredients until just combined—do not overmix.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing and assembling.
Step 2: Make the Lemon Cream Filling
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Add lemon juice and lemon zest, mixing until incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until smooth. Refrigerate for at least 30 minutes.
Step 3: Prepare the Crumb Topping
- In a small bowl, mix flour, sugar, and softened butter with your fingers until crumbly.
- Refrigerate or lightly toast for extra crunch.
Step 4: Assemble the Cake
- Slice the cooled cake in half horizontally using a serrated knife.
- Spread half of the lemon cream filling over the bottom cake layer.
- Place the second cake layer on top and spread the remaining lemon cream over it.
- Sprinkle the crumb topping evenly over the cake.
- Refrigerate for at least 2 hours to allow flavors to meld.
- Dust with powdered sugar before serving. Enjoy!
Notes
- Make it ahead – This cake tastes even better the next day after chilling overnight.
- For a stronger lemon flavor, increase the lemon juice and zest slightly in the filling.
- To get clean slices, use a serrated knife and wipe it clean between cuts.
- For extra crunch, lightly toast the crumb topping before adding it to the cake.
- Storage – Store in an airtight container in the fridge for up to 3 days.