Olive Garden Lemon Cream Cake Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Olive Garden Lemon Cream Cake
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine flour, baking powder, salt, and 1/2 cup
sugar. Add oil, egg yolks, water and lemon rind. Beat with an
electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar until peaks
form. Gradually add 3/4 cup sugar, and beat until very stiff and
shiny peaks form. Fold 1/3 of the whites into the batter, then
quickly fold in remaining whites until no streaks remain. Turn
batter into ungreased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes or until a
wooden pick inserted in the center comes out clean. Invert cake and
cool completely in pan. When cool, loosen edges and shake pan to
Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill
Assembly: Slice cake horizontally into 3 equal layers. Fill layers
with 1/3 cup of filling. Spread remaining filling on top layer.
Decorate with lemon slices.
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