Lemon Cream Cake (Olive Garden)

READY IN: 1hr 15mins
Recipe by Chef AmberK

The best lemon cream cake EVER! White cake with a lemon cream filling and crumb topping.

Top Review by MSippigirl

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
  4. 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.

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