Copycat Olive Garden Lemon Cream Cake
From cherylannxo 15 years ago
- 60 minutes to make
- Serves 8
A wonderfully luscious and delicious cake to die for....
Ingredients
- 1 3/4 cups cake flour shopping list
- 1 Tbsp. baking powder shopping list
- 1 tsp. salt shopping list
- 1/2 cup sugar shopping list
- 1/2 cup vegetable oil shopping list
- 6 egg yolks shopping list
- 3/4 cup water shopping list
- 1 Tbsp. lemon zest shopping list
- 6 egg whites shopping list
- 1/2 tsp. cream of tartar shopping list
- 3/4 cup sugar shopping list
- 1 cup heavy whipping cream shopping list
- 2 1/2 cups lemon pie filling shopping list
- 8 slices of lemon shopping list
How to make it
- Preheat oven to 350*.
- In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar.
- Add oil, egg yolks, water and lemon zest.
- Beat with an electric mixer until smooth.
- In a small bowl, beat eggs and cream of tartar until peaks form. Slowly add 3/4 cup sugar, and beat until stiff peaks form.
- Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Turn batter into a Bundt pan lightly sprayed with cooking spray. Bake for 60 minutes.
- Upon removal from oven, invert cake onto a wire rack and cool completely in pan.
- When cool, loosen edges to remove cake from pan
- To make filling, beat cream to stiff peaks. Fold in lemon filling.
- Chill until stiff.
- To assemble cake: Slice cake horizontally in to 3 equal layers
- Fill layers with 1/3 cup of filling.
- Spread remaining filling on top layer.
- Decorate with lemon slices.
caramia
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" It was excellent "