Olive Garden Lemon Cream Cake Copycat Recipe

Olive Garden Lemon Cream Cake Copycat Recipe

This past Easter my family tried out a recipe for an Olive Garden Lemon Cream Cake Copycat.  The verdict was it was very delicious, although not an exact match to the Olive Garden, but close enough to satisfy our needs. This cake gets a better flavor the longer it chills in the fridge. You may want to make this ahead of time and let it chill for a few hours before serving.

Overall the cake was a bit sweeter than the original. I noticed a few reviews remarking that the filling was too runny. Please take care to whip the heavy whipped cream until it reaches stiff peaks. If you do not beat it long enough it will cause your filling to be runny. I would recommend chilling your mixing bowl and beaters in the fridge before you beat the whipping cream. You want all of the elements to be nice and cold.

Some reviews have said that there wasn’t enough crumb topping to coat the cake. For simplicity we only garnished the top of the cake with the crumb topping. Less hassle for us and I didn’t mind that the sides of the cake weren’t garnished. I dig the rustic look. If you are planning on using crumbs on the sides of the cake you might consider doubling the recipe for the crumb topping.

Notes: A cake leveler is perfect for a recipe like this. I recommend picking one up at the store. I love mine. Recipe from SparkRecipes.

Olive Garden Lemon Cream Cake Copycat Recipe


Olive Garden Lemon Cream Cake Copycat


1 white cake mix,prepared
8 oz. cream cheese, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice
Crumb Topping:
1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter


1. Prepare cake as directed in a 10" round cake pan or a 10" round spring form pan.

2. Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until ready to add to the cake.

3. Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

4. After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. (We only added it to the top)

5. Chill for 3 hours. Cut into 12 slices.

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Ali blogs about cooking, blogging tutorials and kid activities at Jam Hands.

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16 Responses to “Olive Garden Lemon Cream Cake Copycat Recipe”

  1. #
    Nichol — May 4, 2013 at 8:49 am

    Saving this recipe! This used to be my favorite. Looks delicious!


  2. #
    HilLesha @To the Motherhood — May 11, 2013 at 9:12 pm

    I usually don’t like lemon cake, but that looks good!


  3. #
    BrandyeCook's — May 22, 2013 at 1:33 pm

    This was sooo good. I did modify a bit though. I modified the cake. Instead of water I used limoncello in the mix and added the zest from 1 lemon finely diced. I also added lemon zest to the filling as well. It add soo much lemon flavor and it tasted closer to the real thing to me.


    • Mom Spark replied: — May 22nd, 2013 @ 2:18 pm

      Oh wow, good call!


  4. #
    Nancy — June 1, 2013 at 12:02 am

    The following recipe for the filling is just like what is used in the Lemon Cream cake. It isn’t enough, though. I would at least double the recipe. Just use it as a filling in between the layers. Olive Garden just sprinkles powdered sugar on top of their cake. The crumbs are only on the side of the cake.

    1 cup whipping cream
    1 pkg. Mascarpone Cheese (Italian sweet cheese) NOT cream cheese
    1 cup powdered sugar
    Juice from 1 lemon

    Cool the cake completely. For the lemon cream filling: Whip whipping cream until it holds peaks (don’t make it into butter!). Mix the Mascarpone cheese, powdered sugar, and whipped cream; mix until creamy and smooth. Add juice of 1 lemon.


    • Nancy replied: — June 1st, 2013 @ 12:11 am

      I think it might work better to make this filling the way the copycat recipe says to do it. But use this recipe for the ingredients. It is the Mascarpone cheese that makes the difference!


    • Stephanie Manley replied: — September 7th, 2014 @ 4:05 pm

      The last time I had the dessert the crumbs were on the top of the cake and the side of the cake as well.


  5. #
    Lana — June 4, 2013 at 2:15 am

    Is the crumb mixture cooked?


    • Ali replied: — June 4th, 2013 @ 8:47 am



    • Cathy replied: — December 25th, 2013 @ 3:17 pm

      I didn’t even notice this until I re-read the recipe, after I had made everything else! I’m a bit leery of uncooked flour, so I just topped it with sweetened coconut and it turned out really yummy.


  6. #
    Taina — August 29, 2013 at 7:53 pm

    How can I get the heavy whipping cream to thicken?


    • Ali replied: — August 29th, 2013 @ 9:14 pm

      I would recommend mixing with a hand held mixer in a chilled bowl and beat it until it thickens.


  7. #
    Trista — December 19, 2013 at 4:58 am

    Hi there! This is kind of off topic but I need some help from an established blog.
    Is itt difficult to set up your own blog? I’m not very techincal
    but I can figure things out pretty quick. I’m thnking about making my own
    but I’m not sure where to start. Do you have any points or suggestions?


  8. #
    Heather — January 16, 2014 at 6:14 pm

    I added sliced strawberries to the sides and yum yum!


  9. #
    Sheezey — May 2, 2014 at 7:59 pm

    Is powered sugar different from powdered sugar?!?!



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