Prep 30 mins
Cook 45 mins
The best lemon cream cake EVER! White cake with a lemon cream filling and crumb topping.
- 1 (18 ounce) box white cake mix
- 1 1⁄4 cups water
- 1⁄3 cup oil
- 3 egg whites
- 2 teaspoons fresh lemon juice
- 1 tablespoon lemon zest
- 12 ounces cream cheese
- 3 cups powdered sugar
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 cups heavy whipping cream
- 1⁄2 cup flour
- 1⁄2 cup powdered sugar
- 1⁄4 cup butter (cold)
- 1⁄2 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
- For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
- For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
- Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
I can't say how close to Olive Garden's version this cake is, but it's definitely a very tasty cake! I overmixed the crumb topping a bit, so it became kind of doughy, but it still tasted good. Loved the tang from the lemon juice drizzle on the cake layers, too. I baked mine in an 8" springform pan, so I ended up with a nice tall cake. It slices up very pretty, too, especially if you keep it chilled. Thanks for posting! Made for PAC Fall 2012
5 stars for the impressive presentation! I don't have a springform pan so I used 2 round cake pans, and did not frost the sides of the cake. I really didn't enjoy the raw flour/ butter topping. Not sure if I will make it again. UPDATE: I decided to try it again, and lightly baking the crumb topping this time, and am happy to say that I was more pleased with the results! It stuck together a little so after it cooled somewhat I used a pastry blender to break it up. With cake mixes getting smaller and smaller, this time I used 1 1/2 boxes and whole eggs (instead of whites only) and baked in a tube pan then split into 2 layers after removing the dome. I also added a little True Lemon to the filling to bump up the lemon flavor. This one was a hit!! Sharing an updated photo.
I don't know how it compares in taste to the Olive Garden cake, but this one is definitely a keeper. It is comparable to something one might find in a good Italian bakery. It has a nice lemony flavor with no lemon over kill.