Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur Recipes

OLIVE GARDEN LEMON CREAM CAKE

Steps:

• For Cake: Preheat oven to 350 degrees.
• In a large bowl, combine flour, baking powder, salt and 1/2 c sugar.
• Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form.
• Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.
• Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into ungreased 10" tube pan.
• Bake at 350 degrees for 60 minutes or until tests done.
• Invert cake and cool completely in pan.
• Remove cake from pan.
• For filling: Beat whipping cream to stiff peaks and fold in lemon filling.
• Chill until stiff.
• Slice cake horizontally into 3 equal layers.
• Fill layers with 1/3 cup of filling.
• Spread rest of filling on top layer.
• Decorate with lemon slices.

LEMON CREAM CAKE (OLIVE GARDEN)

Steps:

• 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. Combine by hand with cream cheese mixture.
• For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
• Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.