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Olive Garden Lemon Cream Cake Clone

12 servings

• 1 (18.25-ounce box) white cake mix

LEMON CREAM FILLING

• 1 (8-ounce) package cream cheese, softened
• 2 cups powdered sugar
• 4 teaspoons lemon juice
• 1 cup heavy whipping cream

VANILLA CRUMB TOPPING

• 1/2 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup cold butter
• 1/2 teaspoon vanilla extract

GARNISH

• Powdered sugar

Make white cake according to package directions. Pour batter into a greased10-inch cake pan or springform pan, and bake in a preheated, 350-degree oven for 40 to 45 minutes. Cool cake completely.

Make lemon cream filling:Mix cream cheese and powdered sugar in a bowl with an electric mixer until smooth. Mix in lemon juice. Whip cream in a large bowl until it forms stiff peaks. Fold whipped cream into cream cheese mixture.

Make crumb topping: Combine flour and powdered sugar in a bowl. Add butter and vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into small pieces, incorporating it into the dry ingredients. Do not press the mixture together. Chill topping until ready to use.

When cake is cool, slice it in half horizontally. Spread all but 1/2 cup of lemon cream mixture onto bottom half, then carefully replace top half of cake. Spread remaining 1/2 cup of cream filling over top and sides. Sprinkle crumb topping on top of cake and press it onto sides. Chill cake 3 hours before serving. Top each slice with sifted powdered sugar.

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