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    You are in: Home / Recipes / Authentic Olive Garden Lemon Cream Cake Recipe
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    Authentic Olive Garden Lemon Cream Cake

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 08, 2007

      The cake turned ok, as long as the eggs were beaten exactly as described, but the filling was nothing like the real Olive Garden cake. I even made it twice to see if I did anything wrong. After wasting all of those ingredients, my husband and I went to Olive Garden and had the real thing. I can taste cream cheese or marscapone in the filling, this recipe produced more of a pudding filling.

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    • on April 16, 2007

      This was a very yummy cake. But the filling directions were a bit confusing. I wasn't sure if I was supposed to whisk everything together in a double boiler, use and electric mixer, and then put it on top of a double boiler AGAIN? So I went online to look for other Olive Garden Lemon Cream Cakes (found a bunch of them) and wound up making a different filling, which was essentially low-fat cream cheese, Splenda, and lemon extract. I did use Splenda for Baking when I baked the cake, and added some grated lemon rind (because that's what my mom always said to do, lol) I served this with a berry sauce, because lemon and berries just alway seem to go so well.

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    Nutritional Facts for Authentic Olive Garden Lemon Cream Cake

    Serving Size: 1 (182 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 351.0
     
    Calories from Fat 66
    19%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.9 g
    14%
    Cholesterol 220.0 mg
    73%
    Sodium 313.9 mg
    13%
    Total Carbohydrate 60.9 g
    20%
    Dietary Fiber 0.5 g
    2%
    Sugars 38.1 g
    152%
    Protein 10.5 g
    21%

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