Copycat Olive Garden Lemon Cream Cake

Copycat Olive Garden Lemon Cream Cake


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This rich and tasty cake is the perfect ending to any meal.

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Serving Size / Yield

8 servings


  • 1 pkg. white cake mix
  • 1 pkg. lemon cake mix
  • 1/2 C. sour cream
  • 1 tsp. vanilla extract
  • 1 lemon, juiced
  • 1 C. whipping cream
  • 1 pkg. Mascarpone Cheese
  • 1 C. powdered sugar
  • 4 Tbs. butter, melted

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  1. Make the white cake according to package directions, adding the sour cream and vanilla. Bake in a 10-inch round baking pan. Let cool.

  2. For the filling, mix the Mascarpone cheese, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream,.

  3. Mix until creamy and smooth.

  4. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping.

  5. To assemble the cake, cut the white cake in half and spread the lemon cream filling between the 2 layers of white cake.

  6. Frost the cake with a thin layer of cream filling and sprinkle the crumb topping on top.

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