Lemon Cream Cake

I’m so delighted to share both my Lemon Cream Cake recipe along with a fun monthly collaboration starting today with 10 creative blogs. Each month on the 10th, the same 10 blogs will share a project around the same theme, and you can hop to their blogs to see and save their projects after viewing mine. Pin this collage below, and make sure you come back on the 10th each month! In May, the theme is CITRUS, below are the fabulous shares.

10 Citrus projects and recipes

To view the recipe and step by step process of the Lemon Cream Cake I am sharing, scroll down below the hop.


To see each contributors Citrus post up close, join the Blog Hop! {In the event that the direct link to their posts don’t work when clicking on the title, click on the blogs main page link just before}. They are numbered according to the links below.

1. Capturing Joy shares Citrus Photography Art Prints for the home

2 .Eighteen25 sharing their Orange Party Punch recipe

3 .Landee See, Landee Do shares a Crusted Lemon Cream Bars recipe

4. Little Miss Momma sharing diy Typography Mantel Art (Using Lemons)

5. Lolly Jane shares a diy Chevron Citrus Wreath tutorial

6.Or So She Says shares a recipe for Lemon Ricotta Gems

7. Simply Kierste has a recipe for Lemon Cupcakes

8. Six Sisters Stuff sharing a Creamy Lemon Bars recipe

9. Thirty Handmade Days shares When Life Gives You Lemons, Make Lemon Cookies! Printable and recipe

10. Your Homebased Mom shares a Lemon Cream Cake Recipe

 Lemon Cream Cake

I have been experimenting with a lot of cake recipes lately.  In May we will be hosting a wedding open house for a young man that my husband mentored and supported during his teenage years.    After graduating from high school James went on to serve a mission for our church in Florida speaking Haitian Creole and then joined the Army.  He served a tour to Afghanistan and is a trained medic.  Yes, he is the guy who jumps out of the helicopters to help men who have been wounded!  He is now getting ready to enter the Army’s nursing program.  We couldn’t be prouder of what he has accomplished!!

We are thrilled that he is marrying a darling girl and we are so excited to be able to support them and honor them by hosting a celebration at our home in their honor.  They will be married in Florida and then travel to Oregon for the party.  Since I will be returning from Europe only six days before the party I decided I needed to keep it fairly simple.  We are having a cake buffet and a fruit buffet.  So thus all the experimenting with cake recipes.  I love a cake with lots of frosting but realize that not everyone does so I wanted to make sure to have a cake option that was a bit lighter and not quite so sweet.  I also knew I had to have a lemon cake in the lineup!

I’ve made lots of fun lemon cakes before, many here on the blog but after I tried this recipe for Lemon Cream Cake I knew it was the winner.  It is a copycat recipe for a dessert they served at Olive Garden I guess.  I have never actually had it there.  I understand it is no longer on the menu which is a shame because it’s delicious!

lemon cream cake

It is a nice light, sponge cake which is made with egg whites that have been whipped stiff.

The egg whites are folded in with the  batter which helps create the nice light texture.

It is baked in a 10″ tube pan or I call it an angel food cake pan.  After baking turn the pan upside down to let it cool.  If your pan doesn’t have those little feet on them put the pan over the top of a glass bottle neck (plastic will melt!)

Loosen the edges and remove the cake from the pan after it has cooled.

With a long, serrated  knife, slice the cake into three horizontal layers.

Lemon Cream Cake

While the cake is cooling mix up your filling.  The filling is a combination of whipping cream, cream cheese, powdered sugar and lemon juice.  Total goodness.  I could really just eat the filling without the cake!!

Place half of the filling on the bottom layer of cake.

Add the second layer and more filling and than the top layer and give it a nice sprinkling of powdered sugar.  It’s just prettier that way.

Chill the cake for at least 1/2 hour before serving so the filling has time to set up a bit.

Lemon Cream Cake

Then it’s time to cut yourself a nice piece and enjoy.

It is really a nice light, lovely cake and it tastes just as good the second day.  Just keep it in the refrigerator.

Lemon Cream Cake

I’ll have a few more yummy cake recipes in the next few weeks so stay tuned!

For other yummy lemon cakes check out these:

Lemon Crumb Cake

Lemon Curd Cupcakes

Lemon Blueberry Marble Cake

Lemon Butter Cream Cake


Leigh Anne


You can also visit me on Facebook, Pinterest, Twitter or Instagram.

For a list of where I Link Up each week go here.

If you want to make sure you don’t forget to stop by each month on the 10th, grab a button and place it in your sidebar!

10 Creative Blogs 10th each month
<div align="center"><a href="http://www.kristendukephotography.com/citrus-photography-art-prints/" title="10 Creative Blogs 10th each month"><img src="http://www.kristendukephotography.com/wp-content/uploads/2013/05/blue1.jpg" alt="10 Creative Blogs 10th each month" style="border:none;" /></a></div>


Lemon Cream Cake
  • 1¾ C cake flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ C sugar
  • ½ C canola oil
  • 6 egg yolks
  • ¾ C water
  • 1½ Tbsp lemon zest
  • ½ tsp cream of tartar
  • ¾ C sugar
  • 6 egg whites
  • 1 C heavy cream, whipped
  • 8 oz. cream cheese, softened
  • 3 C powdered sugar
  • 4 Tbsp lemon juice
  1. Put egg whites into a bowl and beat slowly until foamy
  2. Sprinkle in cream of tartar and ½ C sugar, adding the sugar a little at a time.
  3. Whip until stiff peaks form
  4. In another bowl combine the dry ingredients, flour, baking powder, salt, and ¾ C sugar.
  5. In a second bowl combine wet ingredients, oil, egg yolks, water and lemon zest
  6. Beat together wet and dry ingredients and then fold in beaten egg whites.
  7. Pour mixture into a non greased 10" tube pan and bake at 350 degrees for one hour.
  8. Remove and turn pan upside down to cool.
  9. Remove from pan and slice cake into 3 horizontal layers with a long serrated knife.
  1. Whip cream cheese, powdered sugar and lemon juice together.
  2. Fold in whipped whipping cream. Chill for ½ hour
  3. Frost the bottom layer of cake with half of the filling.
  4. Place second layer on top and cover with remaining filling
  5. Cover with third layer and refrigerate for ½ hour to allow filling to set up a bit.
  6. Sprinkle with powdered sugar before serving.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. says

    I will be trying this recipe! I love the Lemon Cream cake at Olive Garden! They still have it, I’m pretty sure. If I get dessert, it’s the only one I order. I’ve looked a few times for a good homemade version. Thanks!

  2. says

    This cake looks delicious! I love the idea of a cake and fruit bar. And I love that you’re hosting an Open House for him. You guys are awesome.

  3. says

    My kiddo’s will absolutely LOVE this cake Leigh Anne! They aren’t the biggest fans of traditional frosting but love anything with cream! Can’t wait to try it!

  4. says

    Amazing! I love the way you’ve iced and powdered it. I want to try it. Thanks for sharing at Give Me The Goods.
    Jamie @ somuchbetterwithage.com

  5. says

    Darlin’ this cake looks amazing! My favorite dessert at the Olive Garden is their Lemon cake and this one looks just as fabulous. I just pinned it. Thanks for sharing this gorgeous tempting dessert :) Krista @ A Handful of Everything

  6. Karen Weber says

    Hi Leigh Anne,

    I am so making this cake! One question: any tips on how to slice the cake evenly? I can see me now slicing it into three big wedges! :)


  7. Joyce says

    I have been hoping to find a recipe that tastes like our fav from Olive Garden and kept finding ones that used a mix-ugh! Thanks so much for this! It sounds like what I wanted and I can’t wait to try it. Do you think I coukd freeze the leftovers?

  8. Tierra says

    You have sugar listed twice in the ingredients. one for 1/2 and one for 3/4 cups. Which ones goes in beat eggs and which one goes in dry mix?

  9. Debi Martin says

    I have been looking for a new recipe to try for two of my sisters birthday party which is today!!!!! One sister loves anything lemon and the other is a chocolate freak. Today they will enjoy this lemon cake and maybe on Sunday I will make the other a german chocolate cake. Thanks for sharing.

  10. Karen Lee says

    How do you bake the cake without it dripping out the bottom of the tube pan? Looks yummy and I tried it but it dumped all over the counter and floor.


Leave a Reply

Your email address will not be published. Required fields are marked *