A light and creamy white cake (made from scratch), filled with a lemon-scented cream cheese mousse and covered in a lemony, vanilla crumb topping. This is easily one of my favorite cakes ever. It also happens to be a copycat of the (now discontinued) Lemon Cake from Olive Garden. So, if that was ever a favorite of yours, you’ll find a happy place in this cake. This recipe is an adaptation from Food, Folks, and Fun.Â
For the Cake:
1 cup milkÂ
6 large egg whites
3 tsp vanilla extract
2 ¼ cups all-purpose flour
1 ¾ cups granulated sugar
4 tsp baking powder
¾ tsp salt
12 TBSP unsalted, room temperature butter cut into small pieces
For the Crumb:
 For the Filling:
Optional: fruit for topping
Many recipes for this type of cake call for raw flour in the crumb. It is generally not considered a good idea to consume raw wheat flours, so I use oat flour instead. A superfine almond meal will work just fine as well.Â
This cake will store, covered, at room temperature for up to 3 days. At that point, I never have any left, but if I do – I pop it in the fridge.
Keywords: Copycat Olive Garden Lemon Cream Cake
Find it online: https://mykitchenlittle.com/2021/10/30/best-lemon-cream-cake/