Olive Garden Lemon Cream Cake
Olive Garden Lemon Cream Cake is moist and sweet with a touch of tart. With your own homemade lemon cake recipe you can save a trip and some cash by making an entire cake for your family, rather than sharing one piece.
Notes
Make more Olive Garden copycat recipes with our 17 Favorite Olive Garden Copycat Recipes.
Cooking Time1 hr
Ingredients
- 1 3/4 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup vegtable oil
- 6 egg yolks
- 3/4 cup water
- 1 tablespoon lemon zest
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 8 slices of lemon
- Filling:
- 1 cup heavy whipping cream
- 2 1/2 cup lemon pie filling
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
- In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes or until a wooden pick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
- Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
- Assembly: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.