Ingredients for Olive Garden Lemon Cream Cake
- 2 1/4 cups all-purpose flour and 2 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large egg yolks
- 3/4 cup water
- 2 tablespoons fresh lemon zest
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 1 (3.4 ounce) package lemon flavor instant pudding and pie filling
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
- 2 tablespoons powdered sugar
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How to Make Olive Garden Lemon Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, whisk together the lemon juice, lemon zest, and milk. Add to the batter and mix until smooth.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting, beat the butter until smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Spread the frosting evenly over the cooled cake. Garnish with lemon zest (optional).
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
161 g
Sugar
1011g
Fat
390g
Carbs
151g
