“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.”
1hr 30mins
1 cake

Ingredients Nutrition


  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.

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