Lemon Cream Cake

This is so munch like the Olive Garden desert. Plan ahead, this will be worth the wait. It's delicious

Lemon Cream Cake

Photo by LizY

  • Prep Time


  • Total Time


  • Servings



  • Cake:

  • 1

    box white cake mix

  • Zest from 1 fresh lemon

  • Filling:

  • 8

    oz. cream cheese softened

  • 2

    cups sifted powdered sugar

  • cup heavy whipping cream

  • 3

    Tbs. fresh lemon juice

  • Topping:

  • ½

    cup flour

  • ½

    cup powdered sugar

  • 1

    tsp. vanilla

  • 4

    tbs. butter softened, cold


Directions 1) Make cake according to box directions, add lemon zest as desired. Bake in a 10 inch pan approximately 50 minutes 2) Blend cream cheese, powdered sugar & lemon juice together. In a chilled medium bowl, whip heavy whipping cream into stiff peaks. Gently fold into cream cheese mixture and blend by hand. (chill until needed.) 3) Mix flour and powdered sugar in a small bowl. Crumble butter in and dribble in vanilla extract by hand. The crumbles should be the size of a pea or smaller. (chill till needed) 4) After cake has cooled, slice into 2 layers. Spread cream cheese mixture reserving about ½ cup. Gently place top layer. Wrap with wax paper and place in freezer for 30 minutes to an hour. Spread reserved cream cheese mixture into sides. Sprinkle crumble on top and into sides. 5) Chill for 3 hours or overnight 6) Slice into 12 pie shaped slices 7) Sprinkle with powdered sugar


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