Olive Garden Lemon Cream Cake

I like simple. So, to keep this clone as uncomplicated as possible, I’ve designed the recipe using a common white cake mix. I picked Betty Crocker brand, but any white cake mix you can get your hands on will do. Just note that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the
batter, then pour it into a greased 10-inch springform pan and bake until done. The filling recipe is a no-brainer and the crumb topping is a cinch. When your cake is assembled, stick it in the fridge for a few hours, and soon you’ll be serving up 12 cloned slices of the addictive Olive Garden dessert.

SERVES 12

INGREDIENTS:

CAKE

• 1 18.25-ounce box Betty Crocker white cake mix
• 1¼ cups water
• ⅓ cup vegetable oil
• 3 egg whites

LEMON CREAM FILLING

• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 cup heavy whipping cream

VANILLA CRUMB TOPPING

• ½ cup plus 1 tablespoon all-purpose flour
• ½ cup plus 2 tablespoons powdered sugar
• pinch salt
• ¼ cup butter, softened
• ½ teaspoon vanilla extract

GARNISH

• Powdered sugar

INSTRUCTIONS:

1. Make the white cake following the directions on the box. Pour the batter into a greased 10-inch cake pan or springform pan. Bake at 350 degrees for 40 to 45 minutes. Allow the cake to cool completely after removing it from the oven.
2. Make the lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl using an electric mixer until smooth. Mix in the lemon juice.
3. Whip the cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Fold the cream cheese mixture into the whipped cream. Stir gently by hand until well blended.
4. Make the crumb topping by combining flour, powdered sugar, and salt in a medium bowl. Add the butter and dribble in the vanilla extract. Use your hands to mix the butter into the flour and sugar until the mixture becomes crumbly, with no pieces larger than a pea. Chill the mixture in the refrigerator and then break up any large chunks into smaller pieces. Keep the crumb topping cold until you are ready to use it.
5. Once the cake has cooled, slice it in half through the middle and remove the top. Spread all but ½ cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
6. Spread the remaining ½ cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around.
7. Chill the cake for at least 3 hours before serving. When ready to serve, slice the cake into 12 slices. Top each slice with powdered sugar tapped through a strainer.