Delicious layers of lemon cake and cream make this Lemon Cream Cake an unforgettable lemon dessert.
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 during his teenage years. 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. As part of the celebration, we will be having a cake 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! This Lemon Cream Cake ticks both of those boxes.
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!
How to Make Lemon Cream Cake
The lemon cake in this lemon cream cake recipe is a nice light sponge cake made with egg whites that have been whipped stiff.
The egg whites are folded in with the batter which helps create the beautiful 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.
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.
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.
I’ll have a few more yummy cake recipes in the next few weeks so stay tuned!
Check out more delicious lemon cake recipes:
Lemon Cream Cake Recipe
Light fluffy lemon cake layered with delicious lemon cream.
- 1 3/4 C cake flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 C sugar
- 1/2 C canola oil
- 6 egg yolks
- 3/4 C water
- 1 1/2 Tbsp lemon zest
- 1/2 tsp cream of tartar
- 3/4 C sugar
- 6 egg whites
- 1 C heavy cream whipped
- 8 oz. cream cheese softened
- 3 C powdered sugar
- 4 Tbsp lemon juice
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Put egg whites into a bowl and beat slowly until foamy
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Sprinkle in cream of tartar and 1/2 C sugar, adding the sugar a little at a time.
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Whip until stiff peaks form
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In another bowl combine the dry ingredients, flour, baking powder, salt, and 3/4 C sugar.
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In a second bowl combine wet ingredients, oil, egg yolks, water and lemon zest
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Beat together wet and dry ingredients and then fold in beaten egg whites.
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Pour mixture into a non greased 10" tube pan and bake at 350 degrees for one hour.
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Remove and turn pan upside down to cool.
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Remove from pan and slice cake into 3 horizontal layers with a long serrated knife.
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Whip cream cheese, powdered sugar and lemon juice together.
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Fold in whipped whipping cream. Chill for 1/2 hour
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Frost the bottom layer of cake with half of the filling.
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Place second layer on top and cover with remaining filling
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Cover with third layer and refrigerate for 1/2 hour to allow filling to set up a bit.
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Sprinkle with powdered sugar before serving.
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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!
This looks divine, Leigh Anne! Mmmm!!
Oh my, I can’t get past that filling! YUM!
This looks BEAUTIFUL and so yummy!
Looks delicious! aaand.. I never knew what those little feet were for on my pan, thanks!
You sure know how to trigger cravings in me! Dang, lady. I’m supposed to be dieting!! This looks so delicious and pretty.
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.
This looks fabulous.
Yum! Love this post! Going to try this!
Your cake should be called “Dream” cake because it sure looks heavenly:) Lynn @ Turnips 2 Tangerines
What a fun idea for a blog hop, and I love citrus! This is on my list of awesome recipes to try:)
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!
OMG! This is such a beautiful cake! I can only imagine how good it must taste! Pinning this!
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
This looks devine!
I would love for you to share your favorite posts and link up at my TGIF Link Party.
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-2.html
The party opens Thursday night and closes on Wednesday night at midnight.
Please, invite your friends to party too! The more the merrier!
Hugs, Cathy
I can never get enough lemon in my life! This looks absolutely heavenly! Love the idea of cutting the cake into layers. The presentation is terrific!
This is such a beautiful Spring cake! I love lemon and I cannot wait to try this! Pinned:)
Thanks so much for sharing at A Peek Into Paradise TGIF Link Party. I hope you will come party with us next week and see if you were featured! http://apeekintomyparadise.blogspot.com/
Have a great week!
Hugs! Cathy
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
How pretty and what a great collaboration you have going. Thanks for sharing at What’d You Do This Weekend. Can’t wait to see what you’ll bring next week.
Oh, Lord! This looks good. You are one of the features today at the Make it Pretty Monday party at The Dedicated House. Pop on in and grab a feature button. Hope to see you again at the bash! Toodles, Kathryn @TheDedicatedHouse
Looks delish. I’m a fan of all things lemon.
This looks delicious!!
Spectacular, Leigh Anne. Thanks for joining in the cake extravaganza. Cheer
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! 🙂
Thanks,
Karen
Use a serrated knife – do you mean slicing it horizontally into layers or cutting pieces of the cake. I used a serrated knife for both.
Leigh, simply stunning. Thanks for bringing it on over! Cheers
Awesome recipe. Just made the cake for my husband, and it was a big hit! Thank you for sharing!
So glad it was a hit – thanks for letting me know!
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?
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?
Thanks for bringing that to my attention – I went in and corrected it.
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.
I was looking for this recipe for a long time, thanks for sharing. I used marscapone cheese, so good !!
I will make this for Thanksgiving instead of pie. (Celebrating several birthdays)
I plan to make this cake for Thanksgiving instead of pie. We will be celebrating several birthdays.
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.
I am thinking your pan must not be fitting correctly if it is leaking.
Have you ever made this cake into cupcakes or in another type of pan?
Kelly, I have not. I have only made it as a cake