Olive Garden Lemon Cream Cake

By srumbel

I love that this cake is really light. The filling is whipped, so it’s fluffy and not super dense. It’s got just a touch of lemon, just enough to make it taste like a hint of sunshine.
from confessionsofacookbookqueen.com

Ingredients

• Cake:
• 18.25 oz box white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• Filling/frosting:
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 3 TBS lemon juice
• 1 cup heavy cream
• Crumb topping:
• 1/2 cup plus 1 TBS all purpose flour
• 1/2 cup plus 2 TBS powdered sugar
• 1/4 cup (1/2 stick) butter, slightly softened
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 350. Butter (or spray with nonstick vegetable oil spray) a 10 inch springform pan and set aside.
Prepare cake mix according to package directions. Pour batter in prepared pan and bake for 40 minutes or so, until top springs back when lightly touched in the center. Let cake cool in the pan for 10 minutes, then carefully remove to a wire rack to finish cooling. Cover cake and chill for an hour or longer for ease in cutting.
Prepare crumb topping: In a medium bowl, combine flour and powdered sugar. Cut in butter and vanilla until mixture is crumbly. Place in the refrigerator to chill, then break crumb mixture into chunks.
Chill a metal mixing bowl, plus the whisk attachment of your mixer in the freezer for 5 minutes. Whip heavy cream in the bowl until stiff whipped cream forms. In a separate bowl, beat cream cheese, powdered sugar and lemon juice until smooth. Fold in whipped cream until combined.
Split cake horizontally. Fill with all but about 1/2 cup filling. Frost assembled cake with remaining filling and gently press crumbs into the top and sides.
Keep uneaten cake in the refrigerator.