Welcome to a delightful adventure in baking! The Olive Garden Lemon Cream Cake Recipe is your ticket to creating a zesty, sweet masterpiece that will leave everyone craving more.
This cake, inspired by the beloved Italian-American restaurant, combines the tartness of lemon with a creamy, velvety filling, topped off with a buttery crumb. Let’s dive into this delightful journey and uncover the secrets to this culinary gem.
Ingredients For Olive Garden Lemon Cream Cake Recipe
Creating a dish as delightful as the Olive Garden Lemon Creme Cake requires a harmonious blend of ingredients that balance both flavor and texture. Each component plays a crucial role in achieving the perfect taste and consistency. Here’s what you’ll need:
Ingredients
- 3/4 cup whole milk: Adds moisture and richness to the cake.
- 6 egg whites: Provides structure and lightness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
- 1/4 teaspoon lemon extract: Infuses the cake with a concentrated lemon flavor.
- 6 ounces unsalted butter, softened: Contributes to the cake’s tender crumb.
- 1 1/2 cups sugar: Sweetens the cake and helps with browning.
- 2 cups self-rising flour, sifted: Ensures the cake rises properly.
- 1/4 teaspoon kosher salt: Balances the sweetness and enhances flavors.
- 2 teaspoons lemon zest: Adds a fresh, citrusy burst.
Lemon Cream Filling
- 8 ounces mascarpone cheese: Offers a rich, creamy base for the filling.
- 1 cup heavy whipping cream: Whips into a light, airy consistency.
- 2 cups powdered sugar, sifted: Sweetens the filling without grittiness.
- 1 1/2 teaspoons lemon zest: Provides an extra layer of lemon flavor.
- 1/4 teaspoon kosher salt: Enhances the taste.
- 1/4 teaspoon lemon extract: Intensifies the lemon flavor.
- 1 1/2 tablespoons freshly squeezed lemon juice: Adds a tangy freshness.
Optional Syrup
- 1/3 cup limoncello: For those who enjoy a boozy twist, this Italian lemon-flavored liqueur adds depth.
Crumb Topping
- 3/4 cup all-purpose flour: Forms the base of the crumb.
- 3/4 cup powdered sugar: Sweetens the topping without making it grainy.
- 3 ounces cold butter: Creates the perfect crumbly texture.
- 1/4 teaspoon kosher salt: Enhances the flavor.
- 1/2 teaspoon lemon zest: Adds a touch of citrusy brightness.
Required Equipment
To bring this delightful recipe to life, you’ll need a few essential kitchen tools. Each piece of equipment plays a vital role in ensuring your cake turns out perfectly.
- Stand mixer with paddle and whisk attachments: Makes mixing and whipping a breeze.
- 9-inch springform pan: Ensures easy removal of the cake after baking.
- Medium mixing bowls: Useful for preparing different components of the cake.
- Whisk: For combining ingredients smoothly.
- Serrated knife or cake leveler: Essential for slicing the cake into layers.
- Fine-mesh sieve: For dusting powdered sugar and ensuring a smooth filling.
Required Time
Baking a masterpiece like the Olive Garden Lemon Creme Cake takes time and patience, but the results are well worth the effort. Here’s a breakdown of the time you’ll need to invest in this baking project.
- Preparation Time: Approximately 1 hour
- Baking Time: Around 45 minutes
- Cooling and Assembling Time: About 1 hour and 15 minutes
- Total Time: Roughly 3 hours
Step By Step Instructions For Olive Garden Lemon Cream Cake Recipe
Ready to being on this baking adventure? Follow these detailed steps to create a cake that’s sure to impress.
Step 1: Preheat and Prep Begin by preheating your oven to 325°F. Grease a 9-inch springform pan thoroughly and set it on a cookie sheet to catch any potential drips.
Step 2: Mix Wet Ingredients In a medium bowl, whisk together the whole milk, egg whites, vanilla extract, and lemon extract until well combined. Set aside.
Step 3: Combine Dry Ingredients In the bowl of your stand mixer, add the sugar, self-rising flour, and kosher salt. Using the paddle attachment, mix briefly to combine the dry ingredients evenly.
Step 4: Incorporate Butter and Wet Mixture Add the softened butter to the dry ingredients, followed by about a quarter of the milk mixture. Beat on low speed for about one minute, then increase to medium speed and beat for two more minutes. Scrape the bowl as needed to ensure everything is well mixed. Add the remaining milk mixture and lemon zest, then beat briefly to incorporate.
Step 5: Bake the Cake Pour the batter into the prepared springform pan. Bake in the preheated oven for about 45 minutes, rotating the pan halfway through to ensure even baking. The cake is done when it is golden brown and springs back when lightly pressed.
Step 6: Cool the Cake Allow the cake to cool in the pan for about 20 minutes. Run a knife around the edge to release it from the sides, then remove the springform ring and let the cake cool completely on a wire rack.
Step 7: Prepare the Filling In the stand mixer bowl, whip together the mascarpone cheese, heavy whipping cream, powdered sugar, lemon zest, kosher salt, lemon extract, and lemon juice using the whisk attachment. Whip until stiff peaks form. Be careful not to overwhip if using mascarpone cheese to avoid graininess. Refrigerate the filling until ready to use.
Step 8: Make the Crumb Topping In a medium bowl, combine the all-purpose flour, powdered sugar, lemon zest, cold butter, and kosher salt. Use your hands to mix until the butter is fully incorporated and the mixture resembles coarse crumbs. Refrigerate until needed.
Step 9: Assemble the Cake Carefully slice the cooled cake horizontally into two even layers using a serrated knife or cake leveler. Spread a generous layer of the lemon cream filling on the bottom half of the cake. Place the top half of the cake back on and apply a thin layer of filling on the outside to act as a crumb coat.
Step 10: Apply the Crumb Topping Press the crumb topping into the sides and top of the cake, covering it completely. Refrigerate the cake for at least 30 minutes before serving to let the flavors meld together.
Tips For Olive Garden Lemon Cream Cake Recipe
Creating the perfect Olive Garden Lemon Cream Cake involves a few insider tips and tricks that can make all the difference. Here are some helpful pointers to ensure your cake turns out just right.
- Butter Consistency: Make sure your butter is softened to room temperature. This helps achieve the perfect crumbly texture in the cake.
- Lemon Zest: For the freshest and most vibrant lemon flavor, use freshly grated lemon zest.
- Filling Texture: When whipping the mascarpone filling, be careful not to overwhip to prevent it from becoming grainy.
- Even Baking: Rotate the cake halfway through the baking time to ensure it bakes evenly and rises properly.
- Layering: Use a long, serrated knife or a cake leveler for an even cut when slicing the cake into layers.
Serving Tips For Olive Garden Lemon Cream Cake Recipe
Serving the Olive Garden Lemon Creme Cake can be a delightful experience with the right accompaniments and presentation. Here are some tips to enhance your serving experience.
- Pairings: This cake pairs wonderfully with fresh berries, which add a refreshing contrast to the rich, creamy filling. A dollop of whipped cream can also complement the flavors beautifully.
- Beverages: Serve with hot coffee or tea for a warm, comforting combination. Alternatively, a cold glass of milk pairs perfectly with the cake’s sweetness. For an adult twist, consider serving with limoncello or a light white wine.
- Presentation: For a professional touch, garnish the cake with thin slices of lemon or a sprinkle of extra lemon zest. Dusting the top with powdered sugar just before serving adds a touch of elegance.
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Nutrition in Olive Garden Lemon Cream Cake Recipe
Understanding the nutritional content of the Olive Garden Lemon Cream Cake can help you enjoy this treat responsibly. Here’s a detailed breakdown of what each slice contains (based on 12 servings):
- Calories: 665
- Carbohydrates: 80g
- Protein: 7g
- Fat: 34g
- Saturated Fat: 21g
- Cholesterol: 93mg
- Sodium: 248mg
- Potassium: 92mg
- Fiber: 0g
- Sugar: 57g
- Vitamin A: 1110IU
- Vitamin C: 1.7mg
- Calcium: 67mg
- Iron: 0.6mg
These values provide a comprehensive look at the nutritional impact of enjoying this delicious cake. It’s a treat best enjoyed in moderation, balancing indulgence with mindful eating.
Conclusion
Crafting the Olive Garden Lemon Cream Cake Recipe at home is a rewarding experience, delivering a dessert that bursts with zesty flavor and creamy richness. With a straightforward process and accessible ingredients, this cake is perfect for any occasion, offering a slice of Italian-American delight right from your kitchen.
Each bite offers a symphony of flavors that dance on your taste buds, making all the effort worthwhile. Happy baking!
FAQs
1. How many calories are in Olive Garden lemon cream cake?
Each slice of Olive Garden lemon cream cake contains approximately 665 calories, based on a 12-slice serving.
2. What is lemon cake made from?
Lemon cake is typically made from flour, sugar, butter, eggs, milk, lemon zest, lemon juice, and baking powder. Some recipes also include vanilla extract and salt for added flavor.
3. How do you increase the flavor of lemon in a cake?
To enhance the lemon flavor in a cake, you can add more lemon zest, use lemon extract, incorporate freshly squeezed lemon juice, or even use a lemon syrup or glaze.
4. What happens when you add lemon juice to cake?
Adding lemon juice to cake can enhance the flavor, add moisture, and react with baking soda or baking powder to help the cake rise, resulting in a light and fluffy texture.
Karen Bailey is a copycat recipe expert, mastering the art of recreating famous restaurant dishes in her own kitchen. With a passion for cooking and sharing, she’s become a trusted guide for those craving restaurant flavors at home. Through her blog and social media, Karen simplifies complex recipes, making gourmet meals accessible to all.
