Copycat Olive Garden Lemon Cream Cake

Name: Copycat Olive Garden Lemon Cream Cake (Standard)
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/4 cups All-purpose flour; 1 1/2 cups Granulated sugar; 3 tsp Baking powder; 1/2 tsp Salt; 1/2 cup Vegetable oil; 1 cup Milk; 2 Large eggs; 1 tbsp Lemon extract; 8 oz Cream cheese-softened; 1/2 cup Butter-softened; 3 cups Powdered sugar; 2 tbsp Lemon juice; 1 tsp Vanilla extract

⏱1h

👥12 servings

🔥350 cal

Easy

🍽️American

A simple, homemade version of the beloved Olive Garden dessert, perfect for a weeknight treat.

2 1/4 cups All-purpose flour

1 1/2 cups Granulated sugar

3 tsp Baking powder

1/2 tsp Salt

1/2 cup Vegetable oil

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥12 servings

🔥350 cal

Easy

🍽️American

A simple, homemade version of the beloved Olive Garden dessert, perfect for a weeknight treat.

#Dessert #Cake #Lemon #Cream Cheese

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake flour, sugar, baking powder, and salt.
Add the oil, milk, eggs, and lemon extract to the dry ingredients. Beat until well combined.
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 cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in the lemon juice and vanilla extract.
Frost the cooled cake with the Lemon Cream Frosting.

Ingredients

2 1/4 cups 280 g All-purpose flour
1 1/2 cups 300 g Granulated sugar
3 tsp 15 mL Baking powder
1/2 tsp 2.5 mL Salt
1/2 cup 120 mL Vegetable oil
1 cup 240 mL Milk
2 2 Large eggs
1 tbsp 15 mL Lemon extract
8 oz 225 g Cream cheese-softened
1/2 cup 115 g Butter-softened
3 cups 360 g Powdered sugar
2 tbsp 30 mL Lemon juice
1 tsp 5 mL Vanilla extract

Equipment

9x13 inch baking pan
Mixing bowls
Whisk
Electric mixer

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake flour, sugar, baking powder, and salt.
Add the oil, milk, eggs, and lemon extract to the dry ingredients. Beat until well combined.
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 cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in the lemon juice and vanilla extract.
Frost the cooled cake with the Lemon Cream Frosting.

Nutrition per serving

Calories 350

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0 reviews

Copycat Olive Garden Lemon Cream Cake

Copycat Olive Garden Lemon Cream Cake

Ratings & Reviews

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