Copycat Olive Garden Lemon Cream Cake – Bright, Creamy, and Bakery-Style

If you’ve ever finished a meal at Olive Garden dreaming about their lemon cream cake, this version lets you bring that same sweet-tart magic home. It’s light, fluffy, and layered with a silky lemon cream that tastes like sunshine. The tender vanilla cake pairs beautifully with a bright lemon filling and a sweet crumb topping.

It looks impressive, but it’s surprisingly doable with simple pantry ingredients. Serve it chilled for the classic restaurant-style bite.

What Makes This Special

This cake hits that perfect balance: not too sweet, not too tart, and wonderfully airy. The lemon cream layer is soft and mousse-like, which makes each slice feel lighter than it looks.

A buttery crumb topping adds texture without weighing things down. Best of all, you can make the parts ahead and assemble when you’re ready. It’s a crowd-pleaser that tastes like a bakery dessert without the fuss.

Shopping List

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon zest
• For the lemon cream filling:
  • 8 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/3 cup heavy cream, cold
  • 2–3 tbsp fresh lemon juice (to taste)
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • Pinch of salt
• For the crumb topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp lemon zest
  • Pinch of salt
• Optional garnish: Powdered sugar for dusting, thin lemon slices, or white chocolate shavings

Step-by-Step Instructions

1. Prep your pans and oven. Preheat to 350°F (175°C).

   Grease and line two 8-inch round cake pans with parchment. This keeps the delicate layers from sticking.

2. Mix the dry ingredients. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add eggs and flavor. Beat in the eggs one at a time.

   Mix in vanilla and lemon zest until combined.

5. Combine wet and dry. Stir the sour cream into the milk. Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture. Mix just until smooth.

   Don’t overbeat.

6. Bake the layers. Divide the batter evenly between the pans. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
7. Make the crumb topping. In a small bowl, mix flour, powdered sugar, lemon zest, and salt.

   Stir in melted butter until clumps form. Chill 10–15 minutes to set the crumbs.
8. Whip the lemon cream filling. Beat cream cheese and powdered sugar until smooth. Add lemon juice, zest, vanilla, and salt.

   In a separate bowl, whip the cold cream to soft peaks, then fold it into the cream cheese mixture. Chill 15–20 minutes so it firms up slightly.

9. Level and layer. If your cake layers domed, trim the tops flat. Place one layer on a plate.

   Spread a thick, even layer of lemon cream on top. Set the second cake layer over it, gently pressing to help it adhere.

10. Top and chill. Spread a thin layer of lemon cream over the top and sides, just enough for the crumbs to stick. Press the crumb topping over the top and lightly around the sides.

    Chill at least 2 hours (overnight is best) for clean slices and a set texture.

11. Garnish and serve. Dust with powdered sugar, add lemon slices, or sprinkle white chocolate shavings. Slice with a warm knife for neat edges.

Storage Instructions

Refrigerate: Keep the cake covered in the fridge for up to 4 days. The flavor gets even better by day two.

For best texture, serve chilled or let sit at room temperature for 10–15 minutes before slicing.

Freeze: Freeze individual slices well-wrapped for up to 1 month. Thaw overnight in the fridge. Add a fresh dusting of powdered sugar before serving to refresh the look.

Benefits of This Recipe

• Make-ahead friendly: The cake, filling, and crumbs can be prepared a day in advance and assembled later.
• Light texture: Whipped cream folded into the filling gives a soft, mousse-like layer.
• Balanced flavor: Fresh lemon juice and zest bring brightness without harsh acidity.
• Simple ingredients: No specialty items needed—just pantry staples and fresh lemons.
• Looks bakery-made: The crumb finish makes it elegant without complicated piping.

Pitfalls to Watch Out For

• Warm cake + cream = slipping layers. Make sure cake layers are fully cool before assembly.
• Overmixing batter. Mix until just combined to avoid a dense texture.
• Runny filling. Use cold heavy cream and whip to soft peaks.

  Chill the filling briefly before layering.

• Dry cake. Don’t overbake. Start checking a few minutes early and pull when a toothpick is clean or with a few moist crumbs.
• Crumbs falling off. Spread a thin “glue” layer of cream and press the crumbs on gently. Chill to set.

Variations You Can Try

• Limoncello Boost: Replace half the lemon juice in the filling with limoncello for a subtle, grown-up twist.
• Berry Swirl: Add a thin layer of raspberry or blueberry jam over the bottom cake layer before the lemon cream.
• Gluten-Free: Use a 1:1 gluten-free baking flour for the cake and crumbs.

  Check labels on other ingredients.

• Extra Lemon Punch: Brush the cooled cake layers with a light lemon syrup (equal parts sugar and lemon juice, briefly heated) before assembling.
• Almond Hint: Add 1/4 tsp almond extract to the cake batter for a delicate background note.
• Sheet Cake Style: Bake the batter in a 9×13 pan, spread the lemon cream on top, and cover with crumbs for an easy, slice-and-serve version.

FAQ

Can I use boxed cake mix?

Yes. A white or vanilla cake mix works in a pinch. Bake as directed for two 8-inch rounds, then proceed with the lemon cream and crumb topping for a convincing copycat.

How do I prevent the filling from squeezing out?

Chill the filling before assembling, don’t overload the middle, and press the top layer gently.

Chilling the finished cake for a couple of hours helps it set firmly for clean slices.

Can I make this without cream cheese?

You can swap mascarpone for a milder taste. If you omit it entirely, the filling won’t be as stable; increase the heavy cream slightly and add 1–2 teaspoons of instant pudding mix to help thicken.

What if I only have one cake pan?

Bake one layer, let it cool 10 minutes, turn it out, then wash, reline, and bake the second. Or bake one taller layer and slice it horizontally once fully cooled.

Is bottled lemon juice okay?

Fresh lemon juice gives the best flavor.

Bottled can taste flat or bitter. If you must use it, increase the zest to bring back brightness.

How do I know the cake is done?

The top should spring back lightly, and a toothpick inserted in the center should come out clean or with a few moist crumbs. The edges will pull slightly from the pan.

Can I make cupcakes with this recipe?

Yes.

Bake the batter in lined muffin tins for 16–18 minutes. Core each cupcake, fill with lemon cream, top with a thin layer of cream, and sprinkle with crumbs.

Wrapping Up

This copycat Olive Garden lemon cream cake brings a sunny, bakery-style dessert to your table with simple steps and fresh flavor. The soft vanilla layers, silky lemon filling, and delicate crumb topping make every bite feel special.

Make it ahead, keep it chilled, and slice when you’re ready to impress—no restaurant reservation needed.