Olive Garden Lemon Cream Cake II

By Addie

If you haven't had the Lemon Cream Cake at olive garden then you are missing out, that, along with their signature Pumpkin Pie in the Fall are two of my favorite things! I have copy cats for both. This one is a winner and SOOOOOO easy!

MY NOTES: Maybe forget trying to add crumb topping to the sides of the cake - just add filling to the middle and top of the cake and put it on the top.

Ingredients

• 1 2-layer white cake, prepared (I just use a Betty Crocker Box, you'll want it light and fluffy)
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• 8 oz cream cheese
• 2 cups powdered sugar
• 4 teaspoons lemon juice
• 1 cup heavy whipping cream
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• 1/2 cup flour
• 1/2 cup powdered sugar
• 1/4 cup cold butter
• 1/2 teaspoon vanilla

Preparation

Step 1

Frosting:
Mix cream cheese and powdered sugar till smooth, mix in lemon juice. Whip cream until stiff peaks form. Combine with cream cheese mixture, stir until blended. Frost middle, top and sides of cake

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Crumb Topping:
Combine flour and powdered sugar, add butter and dribble in the vanilla. Cut in butter with Pie cutter or 2 knives. Do not press together. Should be crumbly no bigger than a pea. Sprinkle over the top and press into sides. Chill for 3 hours.

Now, I like a THICK middle layer of frosting just like the olive garden so my trick is to spread it an inch thick, place the top layer of the cake on top, wrap it in WAX paper and stick it in the freezer for 30 min - 1 hour, THEN finish frosting the rest (olive garden doesn't frost the top but I like too) and sprinkle crumb topping over. The cake I pictured here is actually just a 6 inch round cake.

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REVIEW:

My daughter absolutely loves this cake at Olive Garden so I was a little nervous that it wouldn't meet her high standards. I had nothing to fear, she loved it and so did everyone else that ate it. I will be making this again in the very near future. So light and delicious.