Italian Lemon Cream Cake (Olive Garden Copycat Recipe)
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This Italian Lemon Cream Cake is a true Olive Garden copycat. Light sponge cake, creamy lemon mascarpone filling, and that signature crumb-coated finish everyone remembers. It’s bright, soft, and perfectly balanced, just like the restaurant version… but made right at home! Elegant, nostalgic, and surprisingly doable, this Italian lemon cake is the kind of dessert people recognize after one bite.
Table of Contents
WHY YOU’LL LOVE ITALIAN LEMON CAKE
- Light sponge with real structure and tenderness
- Creamy lemon filling that’s smooth and balanced
- Perfect make-ahead dessert for entertaining
- Not overly sweet… just right
- A true restaurant-style treat at home
Italian Lemon Cream Cake
It’s no secret that I love Olive Garden appetizers and entrees, but the desserts are truly something special.
There’s the classic tiramisu and the newer chocolate lasagna (you should give my pudding version a try!), but sometimes I need something a bit more refreshing after a heavy meal.
Italian lemon cake feels like an occasion, even when it’s not. It’s soft and airy, with that creamy lemon layer that makes people pause after the first bite.
My daughter loves baking, so this is the kind of recipe we make together when we want something a little extra.
She handles the mixing, I handle the hovering, and we both handle the taste-testing. It’s a good system.
Italian cake recipes aren’t the kind you rush. You let the sponge cool. You let the cream chill. You give it time to settle into itself. And when you slice into it later, it’s worth every minute.
Quietly impressive. Classic. And always gone faster than you think.
INGREDIENT NOTES
- Eggs: Room temperature matters here. It’s what helps the sponge whip properly.
- Mascarpone Cheese: Soft, mild, and creamy. Don’t substitute cream cheese… it changes the whole texture.
- Lemons: Fresh zest and juice are where the flavor lives. This is not the place to cut corners.
- Heavy Cream: Whip to stiff peaks so the filling holds its shape.
- Vanilla Cookie Crumbs: Adds that signature Olive Garden-style finish and gentle sweetness.
VARIATIONS
Extra Lemon: Add a little more zest to the filling for brighter citrus flavor.
Berry Burst: Scatter a handful of fresh raspberries over the lemon cream (between cake layers).
Mini Cakes: Bake the sponge in smaller pans and assemble individual cakes.
Vanilla Swap: Use Golden Oreo cookie crumbs instead of vanilla wafers.
Holiday Style: Garnish with candied lemon peel for a more dressed-up look.
SERVING SUGGESTIONS
- Enjoy chilled lemon cream cake with coffee or espresso.
- Add fresh strawberries, raspberries, or blueberries to each plate for color and contrast.
- Perfect sweet treat after a big Italian-style dinner.
- Lovely on dessert tables or for family celebrations.
LEMON CREAM CAKE FAQ
You can! In fact, it slices better after chilling overnight.
Yes, for layering. Otherwise, there’s nowhere for the cream filling to go! Use a cake leveler if you need some confidence.
No, it’s balanced and light. Most Italian cake recipes are! Lemon does most of the work here.
Freeze just the baked (and cooled) sponge, then thaw and assemble with freshly-made mascarpone filling.
Sponge cakes rely on air, not fat, for structure. Beating the eggs and sugar for the full time builds a stable foam that holds everything together once baked. Folding gently keeps that air intact.
The mascarpone filling works because it’s high in fat but low in acidity, which keeps it smooth when combined with whipped cream and lemon juice.
Chilling isn’t just about firmness… it allows the filling to set and the sponge to absorb just enough moisture. That’s what gives this Italian lemon cream cake its signature soft-but-defined slices.
DONNA’S PRO TIPS
- Preheat the oven first. You’ll want to get the batter baking as soon as it’s ready.
- Beat the eggs until they truly hold ribbons. This cake won’t work otherwise!
- Fold slowly and gently to protect the batter’s structure.
- Chill the cake before dusting with powdered sugar. Otherwise, it’ll just absorb it.
- Use a cake leveler for clean layers if slicing feels intimidating.
- Apply cookie crumbs right after frosting. They’ll stick better this way.
- Wipe the knife between slices for bakery-style presentation.
TOOLS NEEDED
- Deep 8-inch Round Cake Pan: Gives the sponge room to rise evenly.
- Electric Mixer: The eggs and sugar need time and power.
- Mixing Bowls: Two for the batter, plus two more for the lemon mascarpone cream filling.
- Wire Cooling Rack: Cooling Olive Garden lemon cake completely matters before slicing.
- Long Serrated Knife or Wilton Cake Leveler: Use the leveler if slicing makes you nervous. It keeps things even and stress-free.
- Offset Spatula: Makes spreading the cream easier and cleaner.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Light sponge cake with lemon mascarpone filling
- Balanced, not overly sweet
- Chill time is important
- Great make-ahead dessert
- Fresh lemon makes the difference
- Leveling the cake is easier with the right tool
- Elegant but approachable dessert
Italian Lemon Cream Cake (Olive Garden Copycat Recipe)
Ingredients
Sponge Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs,, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup whole milk, room temperature
Lemon Cream Filling
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese,, room temperature
- 1 cup powdered sugar, sifted
- Zest from 1 lemon, (about 2 tablespoons)
- Fresh lemon juice from 1 lemon, (about 3 ½ tablespoons)
- 1 teaspoon pure vanilla extract
Assembly
- 3/4 cup vanilla cookie crumbs
- Powdered sugar, for dusting
Instructions
- PREPARE OVEN: Preheat the oven to 350°F. Grease and flour a deep 8-inch round cake pan.
- MIX DRY INGREDIENTS: In a medium bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt. Set aside.
- WHIP EGGS: In a large mixing bowl, add 4 large eggs. Beat on medium speed for 1 minute. Gradually add 1 cup granulated sugar and ½ teaspoon pure vanilla extract. Continue beating for 7 to 8 minutes, until the mixture is thick, pale, and holds ribbons.
- FOLD BATTER: Gently fold the dry ingredients into the egg mixture in three additions, alternating with ¼ cup melted butter and ¼ cup whole milk, starting and ending with the dry ingredients. Fold carefully to avoid deflating the batter.
- BAKE: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- COOL CAKE: Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
- WHIP CREAM: In a clean mixing bowl, whip 1 cup heavy whipping cream until stiff peaks form. Set aside.
- MAKE FILLING: In another bowl, add 8 ounces mascarpone cheese, 1 cup powdered sugar, lemon zest, lemon juice, and 1 teaspoon pure vanilla extract. Beat until smooth and creamy.
- COMBINE: Gently fold the whipped cream into the mascarpone mixture until fully combined. Reserve ½ cup of the lemon cream for the exterior of the cake.
- SLICE CAKE: Once completely cooled, use a long serrated knife to slice the cake horizontally into two even layers.
- ASSEMBLE: Place the bottom layer on a serving plate. Spread the lemon cream filling evenly over the top, leaving the reserved portion aside. Place the second layer on top.
- COAT SIDES: Spread the reserved ½ cup lemon cream around the sides of the cake. Gently press the vanilla cookie crumbs into the sides to coat.
- CHILL: Refrigerate the cake for at least 2 hours to set.
- FINISH: Just before serving, dust the top lightly with powdered sugar.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2024, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
this lemon cream cake was tasty! thank you for the recipe!
Made this Lemon Cream Cake today, and it’s an absolute winner! Thanks, Donna and Chad’s The Slow Roasted Italian for sharing such an incredible recipe.
Hi Marlowe!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
donna’s Lemon Cream Cake recipe is a game-changer! I added a touch of lemon zest to the cake batter for an extra zing, and it turned out even more amazing. Closest to restaurant quality!
Hi Harper!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Hello!
Can I make the frosting tonight, and assemble the cake tomorrow?
Hi Natasha!
You can. Let us know how it turns out!
TSRI Team Member,
Devlyn
Brilliant!!! will definitely add to my favourites!!!
Hi Donna!
So glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
Wow! Absolutely delicate and divine! The light, creamy filling is out of this world. The cake fluffy and perfect. Thank you for sharing such an incredible delight!
Hi Rachel!
Glad to hear you love it!!
TSRI Team Member,
Devlyn