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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs
Cal/Serv:
880
This simple lemon cream cake was a beloved favorite at Olive Garden. Why they don’t have it on the menu anymore, we’ll never know. This copycat recipe is more than just second best, though. Even if you have never had the original version, this is the one worth making. The vanilla cake is soft and fluffy with a hint of lemon and gets a thick lemon cream filling that’s just tart enough. The vanilla crumble goes along the outside for a little adornment. It’s a perfect, not-too-sweet ending to your copycat meal of breadsticks and five-cheese ziti al forno!
Have you tried this yet? Let us know how it went in the comments below!
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Ingredients
Cake
Cooking spray
- 2 3/4 cups
(330 g.) all-purpose flour
- 2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1 1/2 cups
(300 g.) granulated sugar
- 1/2 cup
(1 stick) unsalted butter, softened
Zest of 1 lemon
- 1/2 cup
vegetable oil
- 4
large eggs
- 2 tsp.
pure vanilla extract
- 1 cup
whole milk
Crumb Topping
- 1/3 cup
(65 g.) granulated sugar
- 1/3 cup
(40 g.) all-purpose flour
- 3 Tbsp.
cold unsalted butter, cut into 1/2" cubes
- 1 tsp.
pure vanilla extract
Lemon Cream Filling
- 1/2 cup
heavy cream
- 1 1/4 cups
(140 g.) powdered sugar, plus more for dusting
- 5 oz.
mascarpone
Zest and juice of 1 large lemon
Directions
Cake
- Step 1Preheat oven to 350°. Line 2 (8") cake pans with parchment and grease with cooking spray. In a large bowl, whisk flour, baking powder, and salt.
- Step 2In another large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and lemon zest until combined. Add oil and beat until smooth and creamy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Add dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add milk and beat until incorporated. Divide batter between prepared pans; smooth tops.
- Step 3Bake cake until a tester inserted into the center comes out clean, 18 to 20 minutes. Invert cakes onto a wire rack and let cool completely. Leave oven on.
Crumb Topping
- Step 1In a medium bowl, mix granulated sugar and flour. Add butter and cut into flour mixture with your fingertips until mixture holds together when squeezed. Add vanilla and continue to mix with your hands to combine. Crumble mixture onto a small baking sheet.
- Step 2Bake crumble until edges start to turn golden, 12 to 15 minutes (it will flatten and spread as it bakes). Stir with a rubber spatula to break crumble apart (it will harden as it cools). Break any big pieces with your hands. Let cool completely.
Lemon Cream Filling
- Step 1In a large bowl, using electric mixer on high speed, beat cream until stiff peaks form.
- Step 2In another large bowl, using electric mixer on medium-high speed, beat powdered sugar and mascarpone until smooth. Add lemon zest and juice and beat until combined. Fold in whipped cream.
- Step 3Level tops of cakes, if needed. Top one cake half with lemon cream filling. Top with other cake half. Press crumble into sides of cake where filling is exposed. Refrigerate until ready to serve.
- Step 4Dust top of cake with powdered sugar.
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