Recipe by Chris Reynolds
From www.TopSecretRecipes.com I have not tried this recipe, but it seems to be closer to the original than the other recipe posted. I want to make it soon, because I love this cake from Olive Garden! I hope I picked a good copycat recipe!
Top Review by FoxxxyIndia
I always make a BIG meal for my mom on Mother's Day & after having this cake at The Olive Garden a few times I just knew it had to be part of the feast this year. My original plan was to just buy a whole cake from The Olive Garden. But (with tax) it came out to almost $50, it IS indeed good, but NOT $50 GOOD! So I started looking around online & found a few copycat recipes, thought i'd give it a try. The original recipe is cool, I guess. But I found that the lemony flavor was NOT as strong as it should be. So, I flavored my cream with a little more powdered sugar, lemon zest & lemon extract along with the lemon juice. After whipping it up, my daughter also brought to my attention that it tastes like lemon, but lemons aren't white (lol). So, I squeezed a few drops of yellow food coloring in to give it a SLIGHT hint of color. I didn't find my Duncan Hines mix to be lacking moisture in any way, it was extremely moist! I also squeezed lemon juice onto the 2 layers of cake (I baked in 8 inch aluminum pans) before I spread the cream onto them. As for the crumble, I intended on putting it on top of the cake batter so it could bake into the top & be sorta strudel-like. But I forgot & didn't think about it until it was too late. I then tried the cold butter stuff, but the thought of topping a cake with RAW cold butter disturbed me. So, I put on my thinking cap for an alternative topping & then it came to me... CRUMBLED VANILLA WAFERS!
I stored my cakes and the bowl of cream in the freezer overnight because it seemed kinda too wet to handle properly. Also served steaight out of the refrigerator. Everything seemed easier to manage once it was firm.
When it was all said & done the cake was DELICIOUS! My mom (along with EVERYONE else) LOVED it, so it was a TOTAL success!
FOR THE CAKE
- 517.37 g betty crocker white cake mix
- 295.73 ml water
- 78.07 ml oil
- 3 egg whites
FOR THE LEMON CREAM FILLING
- 226.79 g package cream cheese, softened
- 473.18 ml powdered sugar
- 59.14 ml lemon juice
- 1.23-2.46 ml lemon extract (optional)
- 236.59 ml heavy cream
FOR THE CRUMB TOPPING
- 118.29 ml flour
- 118.29 ml powdered sugar
- 59.14 ml cold butter
- 2.46 ml vanilla extract
- powdered sugar (for garnish)
Directions See How It's Made
- If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
- TO MAKE CAKE:.
- Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
- Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
- Bake at 350 degrees F for 40-45 minutes. Cool slightly, then remove cake from pan to rack to cool completely.
- TO MAKE THE LEMON CREAM FILLING:.
- In a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. Mix in lemon juice and extract, if using.
- In a large bowl with an electric mixer on high, whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.
- TO MAKE THE CRUMB TOPPING:.
- In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.
- TO ASSEMBLE THE CAKE:.
- When the cake is completely cool, cut into two layers. Reserve 1/2 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
- Refrigerate for at least 3 hours before serving.
- TO SERVE:.
- Cut into slices; dust with powdered sugar.