Olive Garden lemon cream cake copycat recipe made with cream cheese, powdered sugar, whipping cream, and lemon juice!
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, 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 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 getting one! I love mine. Recipe from SparkRecipes.
And speaking of lemon recipes, must sure you also check out this Lemon Cake Mix Cookies recipe by Tammilee Tips!
Ali posts family-friendly recipes at Jam Hands.