Ingredients for Authentic Olive Garden Lemon Cream Cake
- 10 large egg yolks, 6 large egg whites
- 3 cups granulated sugar, 1/2 cup powdered sugar
- cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh lemon juice
- 2 3/4 cups all-purpose flour
- 1 cup whole milk
- lemon extract
- 2 teaspoons lemon zest
- 1 tablespoon lemon oil
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How to Make Authentic Olive Garden Lemon Cream Cake
- Preheat convection oven to 325°F (163°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, beat 6 large egg yolks until thick and pale yellow. Gradually add 2 cups granulated sugar, beating until light and fluffy.
- Stir in 1/2 cup fresh lemon juice and 1 teaspoon lemon zest.
- In a separate bowl, beat 6 large egg whites until stiff peaks form.
- Gently fold one-third of the egg whites into the yolk mixture to lighten it.
- Gradually add the dry ingredients to the yolk mixture, alternating with the remaining egg whites, folding gently until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Lemon Cream Filling:** While the cake is baking, prepare the filling. In the top of a double boiler (or a heatproof bowl set over a pan of simmering water), whisk together 4 large egg yolks, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 cup whole milk, and 1 tablespoon lemon oil until smooth.
- Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in 1 teaspoon lemon zest. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until completely chilled.
- Once the cake is completely cool, slice it horizontally into two even layers.
- Reserve some cake crumbs. Spread the chilled lemon cream filling evenly over the bottom cake layer.
- Top with the second cake layer. Brush some reserved crumbs onto the top of the cake.
- Combine remaining crumbs with 1/2 cup powdered sugar. Sprinkle over the top of the cake.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set.
- Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
152g
Fat
14g
Carbs
20g
