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The Olive Garden Lemon Cream Cake has rich and creamy lemon filling and buttery crumb topping. We all love the Olive Garden and this luscious lemon cake is an irresistible dessert.
Especially for special occasions, birthdays, or holidays like Easter! While this cake is a bit labor-intensive, the baking skills needed to make it are pretty standard. This Copycat Olive Garden Lemon Cream Cake is completely homemade, and is every bit as good as the original—and dare I say, even better!
Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool. For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form.
An incredible Italian Lemon Cake with a creamy filling and buttery crumb topping. Grease a 9” springform pan and place it on a cookie sheet. Place a rack in the bottom third of your oven, and preheat to 325F. Whisk together the milk, egg whites, and extracts. Set aside close to your mixer.
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