Olive Garden lemon cake recipe brings bright flavor and soft texture inspired by the restaurant favorite. My Baking Addiction style approach delivers a tender crumb and bold citrus touch that always feels special.
I keep returning to this olive garden lemon cake recipe because the mascarpone filling and light cookie finish create a memorable treat. I have baked this many times and each round reminds me why I enjoy it so much.
I made small tweaks like extra zest and a thicker layer of cream. I now show step by step guidance for this beloved olive garden lemon cake recipe to share
About This Olive Garden Lemon Cake Recipe
This olive garden lemon cake recipe delivers a bright, mellow sweetness balanced by a clean citrus lift. The cake stays light and tender, carrying a gentle lemon note that feels refreshing rather than sharp.
The mascarpone filling adds a smooth, cool richness that melts against the soft crumb, creating a pleasant contrast. Cookie crumbs on the outside add a quiet crunch and a hint of vanilla that rounds everything out.
The overall olive garden lemon cake recipe taste brings comfort, freshness, and a touch of bakery charm in a way that makes each slice feel special.
How To Prepare Olive Garden Lemon Cake Recipe?
Prep Time: 25 minutes
Baking Time: 30 minutes
Cooling & Assembly: 45 minutes
Total Time: Approximately 1 hour 30 minutes
Course: Dessert
Difficulty: Easy
Cuisine: Italian
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Zester
- Rubber spatula
- 9×13 inch baking pan
- Parchment paper
- Cooling rack
- Offset spatula or spoon
- Food processor
Ingredients
For the Cake
- 1 box white cake mix (about 510 g)
- 3 egg whites
- 80 ml vegetable oil (â…“ cup)
- 1 Tbsp finely grated lemon zest
- 2 tsp fresh lemon juice
- 295 ml water (1¼ cups)
Lemon Cream Filling
- 225 g mascarpone cheese, softened
- 240 ml heavy whipping cream
- 2 Tbsp lemon zest (from 1 lemon)
- 120 g powdered sugar, sifted
- 1 tsp vanilla extract
- 3½ Tbsp fresh lemon juice (from 1 lemon)
For Assembly
- ¾ cup (about 75 g) crushed vanilla cookies
- Powdered sugar, for dusting
How To Make Olive Garden Lemon Cake Recipe
1. Start by getting your oven ready. Heat it to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease the exposed sides so the cake won’t stick.
2. In a large mixing bowl, put the cake mix, egg whites, oil, water, lemon zest, and lemon juice. Beat everything together on medium speed for about two minutes, just until the batter is smooth.
3. Pour the batter into the prepared pan and spread it out evenly. Bake it for 25 to 30 minutes, or until the center gently springs back when you touch it. Set the pan on a cooling rack and let the cake cool completely.
4. While the cake cools, make the filling. Beat the mascarpone in a bowl until it turns smooth. In another bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone.
5. Add the lemon zest, powdered sugar, vanilla, and fresh lemon juice to the mascarpone mixture. Beat on low speed until the filling becomes smooth and slightly thick. Let it chill in the fridge for about 10 to 15 minutes.
6. When the cake has cooled, lift it out of the pan. Cut it into even squares or rectangles—whatever size you prefer.
7. Split each piece in half horizontally. Spread a generous layer of the lemon cream in the middle, then place the top piece back on. Smooth the sides if the filling is sticking out.
8. Finish by coating the sides with crushed vanilla cookie crumbs, gently pressing them so they stick. Dust the tops with a little powdered sugar before serving.
Notes: Chill the filled cakes for at least 20 minutes before serving for the best texture. If the filling seems too loose, refrigerate it for an extra 10 minutes. You can freeze the assembled cakes for 20–30 minutes to make coating easier.
Nutrition Facts Of Olive Garden Lemon Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 330 kcal |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 44 g |
| Sugars | 29 g |
| Protein | 4 g |
| Sodium | 330 mg |
Why You’ll Love This Recipe
You’ll love this olive garden lemon cake recipe because the lemon flavor feels bright and welcoming, and the cake stays moist and tender from the first slice to the last.
The mascarpone filling adds a gentle creaminess that blends smoothly into the soft layers. The vanilla cookie crumb finish brings a light crunch that contrasts the softness in a comforting way.
This olive garden lemon cake recipe has a pleasant balance of sweet and citrus that never feels heavy. Friends and family often ask for another piece, and it becomes one of those desserts people remember long after it’s gone.
Why My Recipe Works
My olive garden lemon cake recipe works because each ingredient supports the lemon character without drowning it. The cake mix gives a reliable base, egg whites keep the texture light, and fresh citrus lifts the flavor.
Mascarpone and cream create a smooth center that blends naturally into the soft crumb. Cookie crumbs on the outside add a gentle crunch that keeps the dessert from feeling overly soft.
The method stays steady, the flavors stay clear, and the result brings a bright, comforting treat people often ask to experience again.
Serving Ideas
Serve this olive garden lemon cake recipe chilled for the best texture, letting the cream firm up just enough to hold clean slices. Add a small spoonful of whipped cream on the side for extra richness, or top each piece with thin lemon curls for a fresh look.
Fresh berries make a colorful companion that highlights the citrus notes. A light dusting of powdered sugar right before bringing it to the table gives it a soft bakery touch. Pair it with hot tea, iced tea, or a mild coffee to keep the lemon flavor in focus.
Nutrition Benefits
This olive garden lemon cake recipe offers moderate energy from carbohydrates and healthy fats from the mascarpone and cream. The egg whites provide a small amount of protein, while lemon juice and zest add vitamin C and natural antioxidants.
Using fresh citrus enhances flavor without extra sugar, and the dessert contains calcium from the dairy ingredients. Cookie crumbs add a touch of texture but minimal nutrients.
Overall, this olive garden lemon cake recipe provides a sweet treat that includes some beneficial vitamins and protein, making it a balanced indulgence when enjoyed in reasonable portions.
Top Baking Tips
1. Measure all ingredients accurately, especially flour, sugar, and liquids, to make sure the cake rises evenly and stays moist rather than dense.
2. Bring egg whites and mascarpone to room temperature before mixing; this allows them to whip smoothly and creates a light, creamy filling that spreads easily.
3. Zest lemons just before using; fresh zest has the most vibrant citrus oils, which give the cake a bright, natural flavor without adding extra acidity.
4. Mix the cake batter only until all ingredients are combined. Over mixing can make the cake tough instead of soft and tender.
5. Chill the lemon cream filling for 10–15 minutes before assembling; it helps the filling hold its shape and prevents it from oozing out when layering.
6. Apply cookie crumbs gently on the sides of the cake using light pressure. This creates a subtle crunch and decorative touch without breaking the soft layers of the cake.
Best Variations
➤ Blueberry Lemon Cake – Fold fresh or frozen blueberries into the batter for a fruity twist that adds natural sweetness and bursts of flavor.
➤ Lemon Poppy Seed Cake – Add 2 tablespoons of poppy seeds to the cake batter for subtle texture and a nutty, aromatic note that complements the citrus.
➤ Strawberry Lemon Cream Cake – Layer thinly sliced fresh strawberries inside with the mascarpone filling for a colorful, juicy variation.
➤ Lemon Almond Cake – Replace part of the oil with almond extract and sprinkle slivered almonds on top for a nutty, fragrant finish.
➤ Coconut Lemon Cake – Mix shredded coconut into the batter or sprinkle on top to add tropical flavor and light chewiness that balances the tangy lemon.
Additions For Extra Delicious
✔ Caramel Drizzle – Add a light caramel drizzle over the top for a sweet, buttery contrast to the tangy lemon.
✔ Fresh Berry Topping – Arrange raspberries, blueberries, or strawberries on top for color, freshness, and extra natural sweetness.
✔ Chocolate Chips – Mix in white or dark chocolate chips into the filling for small bursts of creamy richness.
✔ Toasted Almonds – Sprinkle toasted almond slices on top or along the edges for crunch and a nutty flavor.
✔ Lemon Curd Layer – Add a thin layer of lemon curd between cake and filling to intensify citrus flavor and create a smooth, tangy center.
Storage Instructions
Store the assembled olive garden lemon cake recipe in an airtight container in the refrigerator for up to 4–5 days to keep the cream filling fresh.
For longer storage, wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer-safe bag, then freeze for up to 2 months. Thaw frozen slices in the refrigerator for several hours before serving.
Avoid storing the olive garden lemon cake recipe at room temperature for more than a few hours, as the mascarpone filling can soften and lose texture. Keep cookie crumbs on top or sides protected to maintain their crunch.
FAQs for Olive Garden Lemon Cake Recipe
How should I store the cake after baking?
Once cooled, wrap the cake tightly or place it in an airtight container and refrigerate (because of the mascarpone cream filling). That helps keep moisture in and slows spoilage.
If I want to make ahead, can I bake layers ahead of time?
Yes. You can bake the cake layers a day ahead. Keep them tightly wrapped or covered. Then prepare the cream filling later, assemble and serve.
Is freezing an option for longer storage?
You can freeze the cake layers (without cream) for up to 2 months. For assembled cake with cream, freezing is possible but may affect texture of the filling.
Can I skip the cookie‑crumb coating or use something else?
Yes. The crumb coating gives a gentle crunch and decorative finish, but the cake still works well without it. Alternative toppings like toasted nuts or fruit can also change texture and flavor.
What drink or dessert additions go well when serving this cake?
A light hot tea, mild coffee, or iced tea pairs nicely. Fresh berries or a small scoop of whipped cream enhance the lemon’s freshness and balance the rich filling.
Conclusion
This delicious olive garden lemon cake recipe has become a favorite every time I make it. I enjoy preparing it for special moments and serving it to friends and family, knowing it always brings smiles.
Using my easy method, the cake turns out soft, flavorful, and creamy every time without extra fuss. I love how the bright lemon flavor and smooth mascarpone filling create a memorable dessert that disappears quickly.
I hope you try this olive garden lemon cake recipe and enjoy making it as much as I do every time.
More Lemon Cake Recipes You’ll Love
Healthy Portillo’s Lemon Cake Recipe
Bakery-Style Lemon Crunch Cake Recipe
Homemade Lemon Lavender Cake Recipe
Copycat Nothing Bundt Cake Lemon Recipe
Lemon Tea Cakes Recipe | Healthy Snack
Lemon Cake Jello Recipe (Circa 1960s)
Olive Garden Lemon Cake Recipe
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Zester
- Rubber spatula
- 9×13 inch baking pan
- Parchment paper
- Cooling rack
- Offset spatula or spoon
- Food processor
Ingredients
For the Cake
- 1 box white cake mix about 510 g
- 3 egg whites
- 80 ml vegetable oil â…“ cup
- 1 Tbsp finely grated lemon zest
- 2 tsp fresh lemon juice
- 295 ml water 1¼ cups
Lemon Cream Filling
- 225 g mascarpone cheese softened
- 240 ml heavy whipping cream
- 2 Tbsp lemon zest from 1 lemon
- 120 g powdered sugar sifted
- 1 tsp vanilla extract
- 3½ Tbsp fresh lemon juice from 1 lemon
For Assembly
- ¾ cup about 75 g crushed vanilla cookies
- Powdered sugar for dusting
Instructions
- Start by getting your oven ready. Heat it to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease the exposed sides so the cake won’t stick.
- In a large mixing bowl, put the cake mix, egg whites, oil, water, lemon zest, and lemon juice. Beat everything together on medium speed for about two minutes, just until the batter is smooth.
- Pour the batter into the prepared pan and spread it out evenly. Bake it for 25 to 30 minutes, or until the center gently springs back when you touch it. Set the pan on a cooling rack and let the cake cool completely.
- While the cake cools, make the filling. Beat the mascarpone in a bowl until it turns smooth. In another bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone.
- Add the lemon zest, powdered sugar, vanilla, and fresh lemon juice to the mascarpone mixture. Beat on low speed until the filling becomes smooth and slightly thick. Let it chill in the fridge for about 10 to 15 minutes.
- When the cake has cooled, lift it out of the pan. Cut it into even squares or rectangles—whatever size you prefer.
- Split each piece in half horizontally. Spread a generous layer of the lemon cream in the middle, then place the top piece back on. Smooth the sides if the filling is sticking out.
- Finish by coating the sides with crushed vanilla cookie crumbs, gently pressing them so they stick. Dust the tops with a little powdered sugar before serving.
Notes
Nutrition Facts Of Olive Garden Lemon Cake Recipe
Calories: 330 kcal | Total Fat: 15 g | Saturated Fat: 7 g | Carbohydrates: 44 g | Sugars: 29 g | Protein: 4 g | Sodium: 330 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.