Ingredientes para Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur
- White Cake Mix
- Water
- Oil
- Egg Whites
- 8 ounces (225g) cream cheese, softened
- Powdered sugar for dusting (optional)
- 1/4 cup (60ml) fresh lemon juice
- Heavy Whipping Cream
- All Purpose Flour
- 1/2 cup (115g) cold unsalted butter
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur
- Prepare a boxed white cake mix according to package directions.
- Pour batter into a greased 10-inch round cake pan (or springform pan) and bake at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a wire rack.
- While the cake cools, prepare the lemon cream filling: In a medium bowl, beat together 8 ounces (225g) of softened cream cheese and 1 cup (200g) of powdered sugar with an electric mixer until smooth and creamy.
- Add 1/4 cup (60ml) of fresh lemon juice and mix until well combined.
- In a separate large bowl, whip 1 cup (240ml) heavy cream with an electric mixer on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Prepare the crumb topping: In a medium bowl, whisk together 1 cup (120g) all-purpose flour and 1/2 cup (100g) powdered sugar.
- Cut in 1/2 cup (115g) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Add 1 teaspoon vanilla extract.
- Chill the crumb topping in the refrigerator for at least 30 minutes.
- Once the cake is completely cool, carefully slice it horizontally in half using a serrated knife.
- Spread all but 1/2 cup of the lemon cream filling onto the bottom layer of the cake.
- Top with the second cake layer.
- Frost the top and sides of the cake with the remaining 1/2 cup of lemon cream filling.
- Sprinkle the chilled crumb topping evenly over the top and sides of the frosted cake, gently pressing it into the sides.
- Refrigerate the cake for at least 3 hours to allow the flavors to meld and the cake to set.
- Before serving, dust the cake with powdered sugar sifted through a fine-mesh sieve.
- Slice into 12 servings and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
195g
Fat
60g
Carbs
21g
