Name: Olive Garden Lemon Cream Cake Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 3 h
Cuisine: Italian-American
Ingredients: 3/4 cup whole milk; 6 egg whites; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract; 6 ounces unsalted butter, softened; 1 1/2 cups sugar; 2 cups self-rising flour, sifted; 1/4 teaspoon kosher salt; 2 teaspoons lemon zest; 8 ounces mascarpone cheese; 1 cup heavy whipping cream; 2 cups powdered sugar, sifted; 1 1/2 teaspoons lemon zest; 1/4 teaspoon kosher salt; 1/4 teaspoon lemon extract; 1 1/2 tablespoons freshly squeezed lemon juice; 1/3 cup limoncello; 3/4 cup all-purpose flour; 3/4 cup powdered sugar; 3 ounces cold butter; 1/4 teaspoon kosher salt; 1/2 teaspoon lemon zest; 1/4 cup powdered sugar (for dusting)

Jump to Recipe· 4.2 from 77 reviews

If you have a sweet tooth and love that perfect balance of zesty brightness with creamy indulgence, you’ll absolutely adore this Olive Garden Lemon Cream Cake Recipe. It’s a stunning dessert that looks and tastes like it came straight from your favorite Italian restaurant, with layers of fluffy cake, luscious lemon cream filling, and a delightful crumb topping. Every bite melts in your mouth, combining tangy lemon zest with the rich mascarpone creaminess. This dessert isn’t just beautiful – it’s a crowd-pleaser that’s guaranteed to brighten up any occasion.

Ingredients You’ll Need

A collage of six images shows the step-by-step process of making batter. In the top left, a clear glass bowl contains a light yellow liquid being whisked. The top right image shows a metal mixing bowl with white dry flour inside. In the middle left, the same metal bowl holds flour with small cubes of pale yellow butter on top. The middle right image shows the butter and flour mixed into a grainy, pale dough. The bottom left image displays the dough mixed further into a smooth, light beige batter. The bottom right shows the batter evenly spread inside a round metal cake pan on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but packed with flavor, each bringing its own unique note that builds the magic of the Olive Garden Lemon Cream Cake Recipe. From the fresh lemon zest that brightens the cake to the mascarpone that makes the filling irresistibly creamy, every component has a job to do in creating this masterpiece.

Whole milk: Adds moisture and tenderness to the cake for that soft crumb.
Egg whites: Provide lift and lightness, ensuring a fluffy texture.
Vanilla extract: A subtle sweet note that enhances the lemon flavors.
Lemon extract: Intensifies the lemon kick, balancing the sweet and tart perfectly.
Unsalted butter (softened): Gives richness and a smooth mouthfeel to the cake batter.
Sugar: Sweetens and helps the cake rise beautifully.
Self-rising flour: Ensures the cake rises well and has a tender crumb.
Kosher salt: Balances sweetness and enhances all flavors.
Lemon zest: Bursts of fresh citrus flavor and aroma.
Mascarpone cheese: Creates a luxuriously creamy, dreamy filling.
Heavy whipping cream: Adds volume and silkiness to the lemon cream filling.
Powdered sugar (sifted): Provides smooth sweetness for frosting and dusting.
Freshly squeezed lemon juice: Lends bright, natural tang to the filling.
Limoncello: A splash of liqueur that brings a sophisticated lemon depth.
All-purpose flour: Used in crumb topping for texture and structure.
Cold butter: Chilled for crumb topping to create perfect, crispy crumbs.

How to Make Olive Garden Lemon Cream Cake Recipe

Step 1: Prepare and Preheat

Start by greasing a 9-inch springform pan and placing it on a cookie sheet. This will help catch any drips. Place a rack in the bottom third of your oven and preheat to 325°F. A properly preheated oven ensures your cake bakes evenly and achieves that beautiful golden dome.

Step 2: Mix the Wet Ingredients

In a bowl, whisk together the whole milk, egg whites, vanilla extract, and lemon extract. Set this aside near your mixer. These wet ingredients will hydrate your dry mix and infuse the batter with layers of flavor while lending lightness.

Step 3: Combine Dry Ingredients and Butter

Attach the paddle to your stand mixer and add sugar, sifted self-rising flour, and kosher salt. Beat just enough to evenly blend these dry components. Then add the softened butter along with about a quarter of the milk and egg white mixture. Start mixing on low speed to avoid splatter—this helps the ingredients combine gently without overworking.

Step 4: Beat and Incorporate Remaining Ingredients

After about a minute at low speed, scrape down the bowl and ramp the mixer up to medium to beat for 2 minutes. This introduces air for a lighter texture. Then add the remaining wet ingredients and lemon zest, beating just until blended. Give it a final few seconds at medium speed after scraping the bowl to fully incorporate everything without deflating your batter.

Step 5: Bake the Cake

Pour the batter into the prepared pan and bake for approximately 45 minutes or until the cake has risen beautifully, domed on top, and turned a gorgeous golden brown. Check at the 30-minute mark, rotating the pan gently to ensure even baking. If the top browns too fast, tent with foil to protect it. The cake is done when it pulls slightly from the pan edges and springs back when you lightly press it. Let it cool on a rack for about 20 minutes before removing the springform sides and cooling completely.

Step 6: Prepare the Lemon Cream Filling

In a clean bowl fitted with a whisk attachment, combine mascarpone, heavy whipping cream, powdered sugar, lemon zest, kosher salt, lemon extract, freshly squeezed lemon juice, and limoncello. Whip until stiff peaks form, but be mindful not to overwhip—especially if using mascarpone—to keep the texture silky and not grainy. Chill this luscious filling until you’re ready to assemble.

Step 7: Make the Crumb Topping

Mix all crumb topping ingredients—flour, powdered sugar, cold butter, kosher salt, and lemon zest—in a bowl. Use your hands to crumble the mixture until the crumbs resemble small chickpeas, ensuring no loose flour remains. Chill to keep the crumbs crisp for later decorating.

Step 8: Assemble Your Olive Garden Lemon Cream Cake Recipe

Slice the cooled cake horizontally into two layers with a serrated knife or cake leveler. Place the domed top layer on a serving plate. Keep the bottom half in the springform pan base. (Optional) Brush half the limoncello over the bottom layer for added moistness and flavor. Spread most of the lemon cream filling generously over the bottom layer, then (optionally) drizzle the remaining limoncello over the filling. Gently place the top layer back on and press down slightly. Chill for about an hour to set the filling.

Step 9: Frost and Decorate

Scoop the reserved frosting to spread a very thin layer over the top and sides of the cake. This acts like glue to hold the crumbs in place, and don’t worry if the cake shows through a little. Hold the cake at an angle over a tray, press handfuls of crumb topping onto the sides, and let excess crumbs fall onto the tray. Rotate until the sides are fully coated, then generously pile crumbs on top, pressing lightly to adhere. Refrigerate again until about 30 minutes before serving.

How to Serve Olive Garden Lemon Cream Cake Recipe

A round cake with a thick layer of light yellow crumb topping covering the entire surface and sides, sitting on a white cake stand with a tall base. The crumb layer looks soft and uneven with small and bigger pieces, giving a textured appearance. In the background, there is a halved lemon placed on a white marbled surface and a large knife with a wooden handle. The overall setting is bright with soft natural light, and the background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake shines beautifully with just a simple dusting of powdered sugar sifted evenly over the top just before serving. For an extra wow factor, fresh lemon slices, edible flowers, or a sprig of mint add vibrant color and a fresh aroma that complements the zesty lemon cream.

Side Dishes

Pair this luscious lemon cream cake with fresh berry compote or a light scoop of vanilla bean ice cream to enhance the dessert experience. A simple espresso or herbal tea also pairs wonderfully, balancing the richness with smooth, bitter notes.

Creative Ways to Present

For a party, serve the Olive Garden Lemon Cream Cake Recipe on a decorative cake stand and surround it with lemon wedges and colorful edible flowers. You can also portion it into individual trifles using cake cubes layered with lemon cream and crumb topping for a fresh twist that’s both elegant and practical.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. It stays fresh for up to 3 days while maintaining its moistness and creamy filling texture. Just be sure to keep it chilled to avoid the mascarpone filling softening too much.

Freezing

For longer storage, the cake can be frozen. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving, allowing the texture to return to creamy perfection without affecting the delicate flavors.

Reheating

This cake is best enjoyed chilled, so reheating isn’t recommended. Instead, allow it to come to room temperature for about 15-20 minutes before serving to fully enjoy the luscious lemon cream and tender cake layers without losing any of the refreshing qualities.

FAQs

Can I make the Olive Garden Lemon Cream Cake Recipe dairy-free?

You can adapt this recipe by swapping mascarpone and heavy cream for dairy-free alternatives like coconut cream and vegan cream cheese. However, the texture and flavor will vary slightly since mascarpone has a unique richness.

Is limoncello essential in this recipe?

Limoncello adds a lovely depth and a subtle kick of lemon liqueur flavor but isn’t mandatory. You can omit it or replace it with additional lemon juice or zest for a non-alcoholic version.

How do I avoid overwhipping the lemon cream filling?

Whip the filling on medium speed and stop as soon as stiff peaks form. Keeping an eye on the texture and scraping the bowl frequently helps. Overwhipping mascarpone can cause the mixture to separate or become grainy.

Can I use regular flour instead of self-rising flour?

If you don’t have self-rising flour, use all-purpose flour combined with 1 1/2 teaspoons of baking powder and a pinch of salt for each cup to replicate it. This keeps your cake light and fluffy.

How far in advance can I assemble the cake?

It’s best to assemble the cake about an hour before serving to allow the filling to set nicely. You can bake the cake and prepare the fillings a day ahead and store them separately to save time on serving day.

Final Thoughts

This Olive Garden Lemon Cream Cake Recipe is truly a treasure worth having in your baking repertoire. Its delightful marriage of zest, creaminess, and buttery crumb will captivate your guests and become a new favorite indulgence. Don’t wait for a special occasion – gather your ingredients, and enjoy every joyful step of crafting this stunning lemon cake that tastes just like you’re dining out at Olive Garden. Your kitchen is about to smell amazing!