Copycat Olive Garden Lemon Cream Cake

Name: Copycat Olive Garden Lemon Cream Cake (Upgraded)
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/4 cups Cake flour; 1 1/2 cups Granulated sugar; 3 tsp Baking powder; 1/2 tsp Salt; 1/2 cup Melted butter; 1 cup Buttermilk; 2 Large eggs; 2 tbsp Lemon zest; 1 tbsp Lemon extract; 8 oz Cream cheese-softened; 1/2 cup Unsalted butter-softened; 3 cups Powdered sugar; 3 tbsp Fresh lemon juice; 1 tsp Vanilla bean paste; 1 tbsp Lemon zest

⏱1h 15m

👥12 servings

🔥400 cal

Medium

🍽️American

A slightly refined version of the classic, using better quality ingredients and a more flavorful frosting.

2 1/4 cups Cake flour

1 1/2 cups Granulated sugar

3 tsp Baking powder

1/2 tsp Salt

1/2 cup Melted butter

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥12 servings

🔥400 cal

Medium

🍽️American

A slightly refined version of the classic, using better quality ingredients and a more flavorful frosting.

#Dessert #Cake #Lemon #Cream Cheese #Buttermilk

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.
In a separate bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, and lemon extract.
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 cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in the lemon juice, vanilla bean paste, and lemon zest.
Frost the cooled cake with the Lemon Cream Frosting.

Ingredients

2 1/4 cups 280 g Cake 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 Melted butter
1 cup 240 mL Buttermilk
2 2 Large eggs
2 tbsp 30 mL Lemon zest
1 tbsp 15 mL Lemon extract
8 oz 225 g Cream cheese-softened
1/2 cup 115 g Unsalted butter-softened
3 cups 360 g Powdered sugar
3 tbsp 45 mL Fresh lemon juice
1 tsp 5 mL Vanilla bean paste
1 tbsp 15 mL Lemon zest

Equipment

9x13 inch baking pan
Mixing bowls
Whisk
Electric mixer
Zester

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.
In a separate bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, and lemon extract.
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 cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy.
Stir in the lemon juice, vanilla bean paste, and lemon zest.
Frost the cooled cake with the Lemon Cream Frosting.

Nutrition per serving

Calories 400

Ratings & Reviews

0 reviews

Copycat Olive Garden Lemon Cream Cake

Copycat Olive Garden Lemon Cream Cake

Ratings & Reviews

Comments

You May Also Like