If you love the popular Olive Garden Lemon Cream Cake, this recipe is for you!! Fluffy white cake filled with light and creamy lemon cream cheese filling and topped with sweet crumb topping. Light, refreshing and the perfect finish to any meal.
And by enough, I mean ever.
I always have intentions on ordering dessert. I pick something out, I tell myself I’m going to “save room”, I get SERIOUS.
And then it’s dessert time and I’m too full and living in Regret City. Annoying.
Dessert needs to be a thing that happens BEFORE meals. Like margaritas.
I always order a margarita. Know why?
Because it’s BEFORE the food.
Also? Tequila. When the kids drive you cray and the baby is screaming because she can’t take Clorox wipes to her nap and the biggie wants you to figure out why his Playstation isn’t working and why can’t he have a Cosmic Brownie at 530 pm, your brain doesn’t tell you it needs cake. It tells you it needs tequila.
I wish it wasn’t so, but there you have it. Life is just confusing.
This cake is incredibly easy to whip up. Dangerously easy!!
But it doesn’t exactly LOOK dangerously easy. It’s the crumbs.
They add an element of sophistication.
Sophisticated crumbs. It’s a thing.
I love that this cake is really light. The filling is whipped, so it’s fluffy and not super dense. It’s got just a touch of lemon, just enough to make it taste like a hint of sunshine.
Sunshine, sophisticated crumbs, this just keeps getting better and better.
Might I suggest washing this down with a margarita?
- 18.25 oz box white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 3 TBS lemon juice
- 1 cup heavy cream
- Crumb topping:
- 1/2 cup plus 1 TBS all purpose flour
- 1/2 cup plus 2 TBS powdered sugar
- 1/4 cup (1/2 stick) butter, slightly softened
- 1/2 teaspoon vanilla extract
- Preheat oven to 350. Butter (or spray with nonstick vegetable oil spray) a 10 inch springform pan and set aside.
- Prepare cake mix according to package directions. Pour batter in prepared pan and bake for 40 minutes or so, until top springs back when lightly touched in the center. Let cake cool in the pan for 10 minutes, then carefully remove to a wire rack to finish cooling. Cover cake and chill for an hour or longer for ease in cutting.
- Prepare crumb topping: In a medium bowl, combine flour and powdered sugar. Cut in butter and vanilla until mixture is crumbly. Place in the refrigerator to chill, then break crumb mixture into chunks.
- Chill a metal mixing bowl, plus the whisk attachment of your mixer in the freezer for 5 minutes. Whip heavy cream in the bowl until stiff whipped cream forms. In a separate bowl, beat cream cheese, powdered sugar and lemon juice until smooth. Fold in whipped cream until combined.
- Split cake horizontally. Fill with all but about 1/2 cup filling. Frost assembled cake with remaining filling and gently press crumbs into the top and sides.
- Keep uneaten cake in the refrigerator.
**oh so slightly adapted from Top Secret Restaurant Recipes 2 by Todd Wilbur
This cake is amazing. Perfect for Spring lunches and Easter brunches.
(I totally rhymed that on purpose)
Enjoy and have a great day!!