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Olive Garden Lemon Cream Cake

Ingredients:

  • 1 3/4 cups cake flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 6 egg yolks
  • 3/4 cup water
  • 1 Tbsp lemon zest
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 3/4 cup granulated sugar

Filling Ingredients:

  • 1 cup heavy whipping cream
  • 2 1/2 cups lemon pie filling

  • 8 slices lemon

Preparation:

Preheat oven to 350°s; F (175 degrees C).

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.

Bake at 350°s; F (175 degrees C) for 60 minutes or until a wooden pick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.

Assembly: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

Makes 4

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