Description
This Italian Lemon Cream Cake is a delightful Olive Garden copycat recipe featuring a light, moist lemon-flavored cake layered and coated with a luscious lemon mascarpone cream. The cake is topped with vanilla cookie crumbs and a dusting of powdered sugar, making it a refreshing and elegant dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup whole milk, room temperature
Filling and Topping
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese, room temperature
- 1 cup powdered sugar, sifted
- Zest from 1 lemon (about 2 tablespoons)
- Fresh lemon juice from 1 lemon (about 3 ½ tablespoons)
- 1 teaspoon pure vanilla extract
- 3/4 cup vanilla cookie crumbs
- Powdered sugar (for dusting)
Instructions
- Prepare Oven: Preheat the oven to 350°F. Grease and flour a deep 8-inch round cake pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and kosher salt. Set aside to use in the batter.
- Whip Eggs: In a large mixing bowl, beat the room temperature eggs on medium speed for 1 minute. Gradually add granulated sugar and vanilla extract, then continue beating for 7 to 8 minutes until the mixture is thick, pale, and forms ribbons when lifted.
- Fold Batter: Gently fold the dry ingredients into the egg mixture in three additions, alternating with the melted butter and milk (starting and ending with the dry ingredients). Fold carefully to maintain batter volume and avoid deflation.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely to room temperature before assembling.
- Whip Cream: In a clean bowl, whip the heavy whipping cream until stiff peaks form, then set aside for the filling.
- Make Filling: In another bowl, beat mascarpone cheese with powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Combine: Gently fold the whipped cream into the mascarpone mixture until fully combined. Reserve ½ cup of this lemon cream for coating the exterior of the cake.
- Slice Cake: Once the cake is completely cooled, use a long serrated knife to slice the cake horizontally into two even layers.
- Assemble: Place the bottom layer on a serving plate and spread the lemon cream filling evenly over it. Place the second cake layer on top.
- Coat Sides: Spread the reserved lemon cream around the sides of the assembled cake. Gently press vanilla cookie crumbs into the cream-coated sides to create a textured finish.
- Chill: Refrigerate the cake for at least 2 hours to allow the filling to set and flavors to meld beautifully.
- Finish: Just before serving, dust the top lightly with powdered sugar for a delicate and elegant presentation.
Notes
- Room temperature ingredients help create a smooth batter and even baking.
- Be gentle when folding to keep the batter light and airy, which ensures a fluffy cake.
- Using a serrated knife for slicing prevents the cake from crumbling.
- Chilling the cake is essential for the filling to set properly and enhance the flavors.
- The lemon zest and juice provide a fresh citrus flavor that balances the richness of the mascarpone and cream.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
