Olive Garden Lemon Cream Cake

A copycat recipe of the lemon cream cake served at the Olive Garden. Haven't tried it yet, but you can be sure I will soon.

• Ready In: 1 hr 30 mins
• Yields: 1 cake

Ingredients

• For Cake

• 1 3⁄4 cups cake flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 cup  vegetable oil
• 6  egg yolks
• 3⁄4 cup water
• 1  tablespoon lemon zest
• 6  egg whites
• 1⁄2 teaspoon cream of tartar
• 3⁄4 cup white sugar

• For Filling

• 1  cup heavy whipping cream
• 2 1⁄2 cups  prepared lemon flavor instant pudding and pie filling

Directions

1. For Cake: Preheat oven to 350 degrees.
2. In a large bowl, combine flour, baking powder, salt and 1/2 c sugar.
3. Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.
4. In a small bowl, beat egg whites and cream of tartar until peaks form.
5. Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.
6. Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.
7. Pour batter into ungreased 10" tube pan.
8. Bake at 350 degrees for 60 minutes or until tests done.
9. Invert cake and cool completely in pan.
10. Remove cake from pan.
11. For filling: Beat whipping cream to stiff peaks and fold in lemon filling.
12. Chill until stiff.
13. Slice cake horizontally into 3 equal layers.
14. Fill layers with 1/3 cup of filling.
15. Spread rest of filling on top layer.
16. Decorate with lemon slices.