Homemade Copycat Olive Garden Lemon Cream Cake

Light, airy, and bursting with citrus brightness, this Homemade Copycat Olive Garden Lemon Cream Cake is pure dessert bliss. With layers of fluffy white cake, a silky lemon mascarpone cream filling, and a dusting of sweet crumb topping, each slice feels like a little cloud with a zingy twist. The contrast of creamy richness and refreshing lemon makes it the perfect cake for spring, celebrations, or when you just want a slice of sunshine.

Behind the Recipe

This cake is inspired by the famous Olive Garden dessert that has become a fan favorite for years. The original is cherished for its unique balance of sweetness and tang, with a cream filling that’s impossibly smooth. Recreating it at home means you get to enjoy that restaurant-style indulgence anytime, with the added bonus of extra love baked in. It’s a showstopper yet surprisingly approachable for home bakers.

Recipe Origin or Trivia

The Lemon Cream Cake was first introduced as a seasonal dessert at Olive Garden, but its popularity quickly turned it into a staple. While the Italian chain is known for its pasta and breadsticks, this dessert became its own star. The combination of American-style sponge cake with Italian mascarpone gives it a playful fusion character—one that has kept diners coming back for more.

Why You’ll Love Homemade Copycat Olive Garden Lemon Cream Cake

This cake is a total game-changer for dessert lovers. Here’s why:

Versatile: Perfect for birthdays, dinner parties, or casual weekend treats.

Budget-Friendly: Restaurant-quality at home for a fraction of the cost.

Quick and Easy: Uses straightforward ingredients with no fancy equipment required.

Customizable: Adjust lemon intensity or swap fillings to your taste.

Crowd-Pleasing: Light, creamy, and universally loved.

Make-Ahead Friendly: Can be prepared in stages and assembled later.

Great for Leftovers: Stays moist and delicious for days in the fridge.

Print

Chef’s Pro Tips for Perfect Results

• Use room-temperature eggs and butter for a smooth batter.
• Zest lemons finely to avoid bitterness from the pith.
• Whip cream to soft peaks before folding into the mascarpone mixture.
• Don’t overbake the cake—keep it light and fluffy.
• Chill the cake for at least an hour before serving for clean slices.

Kitchen Tools You’ll Need

Here’s what you’ll need to bring this beauty to life:

Mixing Bowls: For cake batter and cream filling.

Electric Mixer or Stand Mixer: To whip the cake batter and cream.

Cake Pans: Two 9-inch pans for even layers.

Zester or Microplane: To extract fine lemon zest.

Offset Spatula: For spreading the filling and topping smoothly.

Sifter: Helps dust the crumb topping evenly.

Ingredients in Homemade Copycat Olive Garden Lemon Cream Cake

This recipe combines simple ingredients into something unforgettable.

1. All-Purpose Flour: 2 ½ cups (foundation of the cake).
2. Baking Powder: 2 ½ teaspoons (ensures a fluffy rise).
3. Salt: ½ teaspoon (balances sweetness).
4. Unsalted Butter: ½ cup, softened (adds richness to the cake).
5. Granulated Sugar: 1 ½ cups (sweetens and stabilizes).
6. Eggs: 4 large (provide structure and moisture).
7. Whole Milk: 1 cup (keeps the cake tender).
8. Vanilla Extract: 2 teaspoons (enhances flavor).
9. Mascarpone Cheese: 8 ounces (creates silky filling).
10. Heavy Cream: 1 cup (lightens the cream filling).
11. Powdered Sugar: 1 cup (sweetens the filling smoothly).
12. Lemon Zest: 2 tablespoons (bright citrus aroma).
13. Lemon Juice: 2 tablespoons (adds tang to the cream).
14. Cake Crumb Topping: 1 cup reserved cake crumbs mixed with 2 tablespoons powdered sugar (signature finish).

Ingredient Substitutions

A few swaps can make this cake flexible for every kitchen:

Mascarpone Cheese: Cream cheese or ricotta (for a tangier filling).

Whole Milk: Almond or coconut milk.

Granulated Sugar: Cane sugar or coconut sugar.

Lemon Juice: Lime juice for a tropical twist.

Cake Crumb Topping: Crushed vanilla cookies.

Ingredient Spotlight

Mascarpone Cheese: Italian cream cheese with a rich, velvety texture that gives the filling its luxurious mouthfeel.

Lemon Zest: Provides an intense citrus aroma without the sharp acidity of juice, creating a fragrant, sunny flavor.

Instructions for Making Homemade Copycat Olive Garden Lemon Cream Cake

The process may look detailed, but each step brings you closer to a bakery-worthy cake.

1. Preheat Your Equipment:
   Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Combine Ingredients:
   In a bowl, whisk flour, baking powder, and salt. In another, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry mix and milk until smooth.
3. Prepare Your Cooking Vessel:
   Divide batter evenly between the pans. Smooth tops with an offset spatula.
4. Assemble the Dish:
   Bake for 25–30 minutes until golden and a toothpick comes out clean. Cool completely.
5. Cook to Perfection:
   For the filling, beat mascarpone, powdered sugar, lemon zest, and juice. Fold in whipped cream gently to keep it light.
6. Finishing Touches:
   Slice one cake layer in half. Spread cream filling between layers. Reserve some filling for the top. Sprinkle crumb topping generously.
7. Serve and Enjoy:
   Chill for at least 1 hour. Slice and enjoy the creamy, citrusy delight.

Texture & Flavor Secrets

This cake wins hearts with its balance—light sponge, creamy filling, and a delicate crumb topping. The mascarpone keeps it lush while lemon cuts through with brightness, making it refreshing rather than heavy. Every forkful feels like a cloud kissed by sunshine.

Cooking Tips & Tricks

• Chill mixing bowls before whipping cream for better peaks.
• Use parchment paper rounds in pans for easy release.
• Double the lemon zest for stronger flavor.
• Freeze layers briefly before assembly for less crumb.

What to Avoid

A few pitfalls to dodge for bakery-worthy results:

• Overmixing the batter: Makes cake dense.
• Using cold mascarpone: It won’t blend smoothly.
• Overbaking: Dries out the sponge.

Nutrition Facts

Servings: 12
Calories per serving: 410
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes (plus chilling time)

Make-Ahead and Storage Tips

Bake the cake layers a day ahead and wrap tightly in plastic. The cream filling can be prepared a few hours before assembly. Store the finished cake in the fridge, covered, for up to 3 days. For longer storage, freeze cake layers (without cream) for up to 2 months.

How to Serve Homemade Copycat Olive Garden Lemon Cream Cake

Serve chilled for the best flavor and texture. Pair with hot tea or coffee for balance, or add fresh berries for a fruity garnish. A drizzle of lemon glaze or dusting of powdered sugar can elevate presentation.

Creative Leftover Transformations

• Cake Trifles: Layer crumbs with cream and fruit in glasses.
• Cake Pops: Mix with cream cheese, coat in white chocolate.
• Lemon Cream Parfaits: Alternate cake chunks with yogurt and lemon curd.

Additional Tips

• For an elegant touch, garnish with candied lemon slices.
• Add a splash of limoncello extract for deeper flavor.
• Use extra filling as a dip for cookies or fruit.

Make It a Showstopper

Serve on a white cake stand dusted with powdered sugar. Garnish with lemon zest curls, mint sprigs, or edible flowers. The contrast of yellow, white, and green creates a stunning centerpiece.

Variations to Try

• Strawberry Lemon Cream Cake: Add sliced strawberries between layers.
• Coconut Lemon Cream Cake: Sprinkle toasted coconut on top.
• Chocolate Lemon Twist: Add white chocolate curls to the crumb topping.
• Berry Lemon Cream Cake: Fold blueberries into the cream.
• Mini Cakes: Bake in ramekins for individual servings.

FAQ’s

Q1: Can I make this cake gluten-free?
A1: Yes, use a gluten-free flour blend.

Q2: Can I use whipped topping instead of whipped cream?
A2: Yes, but whipped cream gives a fresher taste.

Q3: How do I make the lemon flavor stronger?
A3: Add extra zest or a drop of lemon extract.

Q4: Can I freeze the finished cake?
A4: Freezing isn’t recommended once filled, but layers can be frozen.

Q5: What’s the best substitute for mascarpone?
A5: Cream cheese with a splash of cream for smoothness.

Q6: Can I use boxed cake mix?
A6: Yes, for convenience—just add zest for extra flavor.

Q7: How long should I chill before serving?
A7: At least 1 hour, but overnight is even better.

Q8: Can I use Meyer lemons?
A8: Absolutely—they’ll give a sweeter, more floral note.

Q9: Is this cake very sweet?
A9: No, it’s balanced with lemon tang and light cream.

Q10: Can I bake this in a 9×13 pan?
A10: Yes, just adjust baking time to 35–40 minutes.

Conclusion

Homemade Copycat Olive Garden Lemon Cream Cake is the perfect blend of fluffy sponge, creamy lemon filling, and a delicate crumb finish. It’s light yet indulgent, sweet but refreshing, and guaranteed to impress. Trust me, once you try this at home, it will become your go-to celebration cake.

Watch How To Make Homemade Copycat Olive Garden Lemon Cream Cake