Copycat Olive Garden Lemon Cream Cake

Name: Copycat Olive Garden Lemon Cream Cake (Elevated)
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: French
Ingredients: 2 1/4 cups Pastry flour; 1 1/2 cups Superfine sugar; 3 tsp Baking powder; 1/2 tsp Fine sea salt; 1/2 cup Brown butter; 1 cup Crème fraîche; 3 Large egg yolks; 1 tbsp Meyer lemon zest; 1 tbsp Meyer lemon juice; 8 oz Mascarpone cheese-softened; 1/2 cup European-style butter-softened; 3 cups Powdered sugar-sifted; 3 tbsp Fresh Meyer lemon juice; 1 tsp Lemon oil; 1 tbsp Meyer lemon zest

⏱1h 30m

👥12 servings

🔥450 cal

Hard

🍽️French

A sophisticated take on the classic, featuring high-quality ingredients and a refined technique for a truly exceptional dessert.

2 1/4 cups Pastry flour

1 1/2 cups Superfine sugar

3 tsp Baking powder

1/2 tsp Fine sea salt

1/2 cup Brown butter

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥12 servings

🔥450 cal

Hard

🍽️French

A sophisticated take on the classic, featuring high-quality ingredients and a refined technique for a truly exceptional dessert.

#Dessert #Cake #Lemon #Mascarpone #Brown Butter

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Brown the butter and let cool slightly.
In a large bowl, whisk together the pastry flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the brown butter, crème fraîche, egg yolks, lemon zest, and lemon juice.
Add the wet ingredients to the dry ingredients. Beat until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
To make the Lemon Cream Frosting, beat the mascarpone cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in the lemon juice, lemon oil, and lemon zest.
Frost the cooled cake with the Lemon Cream Frosting. Garnish with candied lemon peel.

Ingredients

2 1/4 cups 280 g Pastry flour
1 1/2 cups 300 g Superfine sugar
3 tsp 15 mL Baking powder
1/2 tsp 2.5 mL Fine sea salt
1/2 cup 120 mL Brown butter
1 cup 240 mL Crème fraîche
3 3 Large egg yolks
1 tbsp 15 mL Meyer lemon zest
1 tbsp 15 mL Meyer lemon juice
8 oz 225 g Mascarpone cheese-softened
1/2 cup 115 g European-style butter-softened
3 cups 360 g Powdered sugar-sifted
3 tbsp 45 mL Fresh Meyer lemon juice
1 tsp 5 mL Lemon oil
1 tbsp 15 mL Meyer lemon zest

Equipment

9x13 inch baking pan
Mixing bowls
Whisk
Electric mixer
Saucepan
Zester
Sifter

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Brown the butter and let cool slightly.
In a large bowl, whisk together the pastry flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the brown butter, crème fraîche, egg yolks, lemon zest, and lemon juice.
Add the wet ingredients to the dry ingredients. Beat until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
To make the Lemon Cream Frosting, beat the mascarpone cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in the lemon juice, lemon oil, and lemon zest.
Frost the cooled cake with the Lemon Cream Frosting. Garnish with candied lemon peel.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Copycat Olive Garden Lemon Cream Cake

Copycat Olive Garden Lemon Cream Cake

Ratings & Reviews

Comments

You May Also Like