If you've ever had the Lemon Cream Cake at Olive Garden, you know just how delicious it is. This is a copycat recipe that I've made for years now, but wow, does it taste like the OG's. This is a knockout recipe and shortcuts make it easy to prepare...
Ingredients:
1 pkg. White Cake Mix, plus ingredients to prepare
1 pkg. Lemon Cake Mix
½ cup Sour Cream
1 tsp Vanilla Extract
1 Lemon, juiced
1 cup Whipping Cream
1 pkg Mascarpone Cheese
1 cup Powdered Sugar, sifted
4 Tbsp Melted Real Butter
Directions:
Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan, or if you don't have a 10 inch round baking pan, you can just use a 9" pan and it will be a thicker cake, if you have too much batter, just make a few cupcakes. A 10 inch cheesecake pan will also work. Cool the cake completely.
For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping. And finally, a dusting of powdered sugar just finishes it off...
Helpful Tips:
The secret is the mascarpone cheese.
A little lemon zest always makes things better :)
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