Italian Lemon Cream Cake (Olive Garden Copycat Recipe)
Italian Lemon Cream Cake combines an airy sponge cake with lemon mascarpone filling and an outer layer of crushed vanilla creme cookies.
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.
Notes
Make-Ahead: This cake can be assembled up to 24 hours ahead. Keep refrigerated until ready to serve.
Storage: Store covered in the refrigerator for up to 3 days.
Freezing: Freeze the unfrosted sponge cake tightly wrapped for up to 2 months. Thaw completely before filling and assembling.
Technique Tip: Be sure to beat the eggs and sugar for the full 7 to 8 minutes. This step builds the structure of the sponge cake. If the batter sits too long before baking, gently re-whip for 30 seconds to restore volume.
Nutrition
Serving: 1 | Calories: 462cal | Carbohydrates: 49g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 128mg | Sodium: 181mg | Sugar: 35g | Fiber: 0.5g | Calcium: 92mg | Iron: 1mg