Olive Garden Lemon Cream Cake

Bring a bit of Olive Garden to your home kitchen with this indulgent, vibrantly lemon flavored cake highlighted by a creamy filling and buttery crumb top.

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Italian lemon cream cake at Olive Garden

Olive Garden offers a lot more than just pasta. This beloved Italian-American chain serves some truly mouthwatering desserts to help diners cap off their taste of the “Old Country.” One of the most popular is Olive Garden’s Lemon Cream Cake, a decadent and visually impressive treat for lovers of sweets everywhere.

What makes the Olive Garden Lemon Cream Cake the perfect lemon cake 

Olive Garden’s lemon cream cake is so beloved because of the delicate but indulgent flavors that define it. It’s hard to match the creaminess of mascarpone cheese, which is infused with lemon juice, extract, and zest, while multiple sources of lemon flavor also permeate the cake itself.

There’s even lemony sweetness in the crumb topping, making this cake an ideal choice for those who can’t get enough citrus flavor alongside their sweet treats. 

Why you’ll love this recipe

Don’t be fooled by the impressive appearance of this cake. It’s surprisingly straightforward to make, with only one layer of cake to bake and little equipment required beyond a stand mixer and springform pan. Plus, with the exception of mascarpone cheese, all of the ingredients are easy to find at any grocery store or supermarket. 

Ingredients you’ll need

Here’s a list of what you’ll need to craft this deliciously sweet and refreshing copycat Olive Garden lemon cream cake.

• Whole milk
• Eggs
• Vanilla extract
• Lemon extract
• Unsalted butter
• Sugar
• Self-rising flour
• All-purpose flour
• Kosher salt
• Lemons (for zest and juice)
• Mascarpone cheese
• Heavy whipping cream
• Powdered sugar
• Limoncello

If you can’t track down any mascarpone cheese, you can substitute full-fat cream cheese. Full-fat is critical; low-fat cream cheese won’t create the proper texture.

You can also double the filling for an over-the-top super cake bursting with lemon cream.

How to make lemon cream cake

Don’t be intimidated by the steps in this recipe; they’re relatively straightforward and worth the work when you’re digging into the final result. 

1. Preheat the oven and grease the springform pan. 
2. Whisk milk, egg whites, vanilla extract, and lemon extract in a medium bowl. 
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the self-rising flour, sugar, and salt. Add the softened butter to the dry ingredients, followed by about a quarter of the milk and egg mixture. 
4. Beat on low for about a minute, then scrape the bowl. Continue beating on medium for two more minutes. Then, add the remaining milk-egg mixture and the lemon zest. 
5. Beat again briefly, scrape the bowl a final time, then beat for a few more seconds.
6. Pour the batter into the pan.

7. Bake until well-rise and golden brown, about 45 minutes. Rotate the pan about half an hour through to ensure even baking. 
8. Remove the cake from the oven and run a knife along the sides to separate the cake from the cake pan. Disassemble the springform pan and allow the cake to cool.

Meanwhile, turn your attention to other parts of this tasty cake:

1. To make the lemon filling, combine mascarpone cheese, whipping cream, powdered sugar, lemon zest, kosher salt, lemon extract, and fresh-squeeze lemon juice in a stand mixer bowl. 
2. Beat with a whisk attachment until stiff peaks develop, scraping the bowl when needed. 
3. Refrigerate this filling until you’re ready to assemble the cake. 
4. Finally, make the crumb topping by mixing all-purpose flour, powdered sugar, lemon zest, cold butter, and kosher salt. Use your hands to integrate the butter until no pieces larger than a pea remain. Refrigerate until assembly.

All that’s left is to put these delicious pieces together:

1. Slice the cooled cake in half, setting aside the top.
2. Reserve 1¼ cups of filling, and spread the rest evenly over the bottom half of the cake. Cover it with the top half of the cake. Press the top down and refrigerate for about an hour.
3. Remove the cake from the fridge and spread the remaining filling in a thin layer over the top and sides of the cake. 
4. Press the crumb topping into the sides and top of the cake, covering as much of the surface as possible.
5. Refrigerate the entire cake for at least 30 minutes before serving. Garnish with powdered sugar.  

It’s vital to use the correct 9-inch springform pan for this recipe, as other sizes and forms simply won’t achieve the same effect. 

Recipe variations

For additional lemon flavor, brush limoncello (an Italian lemon-flavored liqueur) onto the bottom layer of the cake while assembling, as well as on top of the filling, to allow it to soak into the top layer. 

What to serve with Olive Garden Lemon Cream Cake

Pair this indulgent cake with some fresh fruit, which can provide a sweet, more healthful complement to your dessert. It also pairs well with a variety of beverages, from a steaming cup of coffee or tea to a cold glass of milk. Those over the drinking age can also try an Italian after-dinner liqueur like limoncello or amaretto.

How to store

If you’ve got leftover lemon cream cake, the good news is that it’s relatively simple to store. Just cover the cake with foil or plastic wrap or place it in an airtight container large enough for the remaining cake. Store it in the fridge.

Freezing isn’t typically recommended, as the dairy in the filling can degrade in quality and texture when thawed. 

How long will lemon cream cake last?

When stored correctly, this copycat Olive Garden cake will last three to five days in the fridge after baking. 

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