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Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur Recipe

Recreate the magic of Olive Garden's legendary Lemon Cream Cake with this incredibly delicious recipe from Todd Wilbur! This decadent dessert features a moist white cake layered with a tangy lemon cream filling, topped with a buttery, crunchy crumb topping, and finished with a dusting of powdered sugar. Get ready for rave reviews! (Recipe adapted from Top Secret Recipes)

Prep Time 45 mins
Cook Time 135 mins
Calories 527 kcal
Protein 9g
Rating 3.9 (17 Reviews)
Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur

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How to Make Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur

  1. Prepare a boxed white cake mix according to package directions.
  2. 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.
  3. Let the cake cool completely in the pan before inverting it onto a wire rack.
  4. 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.
  5. Add 1/4 cup (60ml) of fresh lemon juice and mix until well combined.
  6. In a separate large bowl, whip 1 cup (240ml) heavy cream with an electric mixer on high speed until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture until just combined.
  8. Prepare the crumb topping: In a medium bowl, whisk together 1 cup (120g) all-purpose flour and 1/2 cup (100g) powdered sugar.
  9. 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.
  10. Chill the crumb topping in the refrigerator for at least 30 minutes.
  11. Once the cake is completely cool, carefully slice it horizontally in half using a serrated knife.
  12. Spread all but 1/2 cup of the lemon cream filling onto the bottom layer of the cake.
  13. Top with the second cake layer.
  14. Frost the top and sides of the cake with the remaining 1/2 cup of lemon cream filling.
  15. Sprinkle the chilled crumb topping evenly over the top and sides of the frosted cake, gently pressing it into the sides.
  16. Refrigerate the cake for at least 3 hours to allow the flavors to meld and the cake to set.
  17. Before serving, dust the cake with powdered sugar sifted through a fine-mesh sieve.
  18. Slice into 12 servings and enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

195g

Fat

60g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Fruit Summer Cakes Copycat Seasonal Citrus Lemon Novelty 4 Hours Or Less