I love Olive Garden, and I enjoy recreating their dishes at home. When I don’t feel like going out or I’m craving a specific treat, I make copycat versions in my own kitchen. This Copycat Olive Garden Lemon Cream Cake is one of my favorites — tangy, creamy, and perfect when you want a bright, refreshing dessert.
Olive Garden Lemon Cream Cake Recipe
This Copycat Olive Garden Lemon Cream Cake delivers the same creamy lemon flavor and tender crumb you love from the restaurant. It pairs wonderfully with simple Italian dinner favorites and makes a lovely finish to date night, family meals, or any special occasion.
The recipe uses an easy boxed white cake base, a silky lemon cream filling made with cream cheese and whipped cream, and a vanilla crumb topping to add texture and flavor. Below is an organized, reader-friendly version of the recipe and tips for the best results.
Ingredients Overview
- Boxed white cake mix, prepared according to package instructions
Lemon Cream Filling
- Cream cheese (softened)
- Confectioners (powdered) sugar
- Fresh lemon juice
- Heavy whipping cream
Vanilla Crumb Topping
- All-purpose flour
- Confectioners (powdered) sugar
- Pinch of salt
- Softened butter
- Vanilla extract
Equipment
Large mixing bowl, hand mixer or stand mixer, small bowl for crumbs, and two 9-inch round cake pans or a springform pan. Heat-resistant potholders are recommended for safety when handling hot pans.
How to Make Copycat Olive Garden Lemon Cream Cake (Quick Version)
- Bake the white cake mix according to the box directions. Allow the cake to cool completely before assembling.
- Make the lemon cream filling: beat softened cream cheese with confectioners sugar until smooth, then add lemon juice and mix well.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until evenly combined.
- Prepare the vanilla crumb topping: in a small bowl combine the flour, powdered sugar, and salt. Stir in the softened butter and a little vanilla, using your hands or a fork until the mixture becomes crumbly.
- Chill the crumb topping in the refrigerator until ready to use so the crumbs hold their shape.
- When the cake is fully cooled, carefully slice it horizontally to create two layers. Place the bottom layer on your serving plate and spread half of the lemon cream filling over it. Top with the second cake layer.
- Spread the remaining lemon cream over the top and sides of the assembled cake.
- Press the chilled vanilla crumb topping over the top and around the sides so the cake is evenly coated.
- Refrigerate the cake for at least three hours to allow the filling to firm and the flavors to meld before serving.
Preparation and Storage
Make ahead: The vanilla crumb topping can be prepared a day in advance and stored in an airtight container in the refrigerator until you’re ready to decorate the cake.
Storage: This cake keeps well refrigerated in an airtight container and tastes even better the next day. Store leftovers up to three days.
Freezing: You can freeze leftover cake in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before serving.
Serving temperature: This cake is best served chilled. If frozen, allow it to thaw in the fridge or at room temperature depending on timing.
Recipe Variations
Substitutions: While a boxed white cake is convenient and creates the light base this cake needs, you can use a homemade white cake or a French vanilla mix if desired.
Optional additions include lemon zest folded into the filling or sprinkled on top for extra citrus aroma and flavor.
Vegetarian: The recipe is naturally vegetarian.
Vegan: Use plant-based cake mix and dairy substitutes for cream cheese, heavy cream, and butter to make a vegan version.
Gluten-free: Choose a gluten-free white cake mix and gluten-free all-purpose flour for the crumb topping to adapt this recipe for gluten-free diets.
Portions: The original recipe makes one two-layer 9-inch cake. Scale up or down by adjusting quantities or using smaller pans for individual servings.
Tips for the Best Cake
- Allow the cream cheese to come to room temperature for smooth, lump-free mixing.
- Chill the finished cake at least three hours so the filling sets and flavors develop fully.
What to Serve With This Cake
This lemon cream cake pairs nicely with other Italian-inspired copycat dishes and simple sides. Serve it after a meal of homemade breadsticks, a comforting soup, or a classic pasta dish for a full, restaurant-style experience at home.
- Dessert
- Date night
- Italian-themed dinner
Additional Recipe Resources
If you enjoy lemon desserts, cake-mix recipes, or cream cheese-based treats, this cake fits perfectly into those collections. It’s a great example of an easy, crowd-pleasing dessert you can recreate at home with pantry staples and a little patience while it chills.
Copy Cat Olive Garden Lemon Cake Recipe
Ingredients
- White Cake – prepare according to box instructions
Lemon Cream Filling
- 8 ounces Cream Cheese (softened)
- 2 cups Confectioners (Powdered) Sugar
- 4 teaspoons Lemon Juice
- 1 cup Heavy Whipping Cream
Vanilla crumb topping
- ½ cup All-purpose flour
- ½ cup Confectioners (Powdered) Sugar
- pinch Salt
- ¼ cup Butter (softened)
- ½ teaspoon Vanilla Extract
Instructions
-
Prepare white cake mix according to box instructions; allow cake to cool completely.
-
Prepare lemon cream filling: beat cream cheese and powdered sugar until smooth, then add lemon juice.
-
Whip the cream until stiff peaks form, then fold into the cream cheese mixture until blended.
-
Make crumb topping: combine flour, powdered sugar, and salt; add butter and vanilla and mix until crumbly.
-
Chill the crumb topping until ready to use.
-
Slice the cooled cake in half horizontally and spread half the lemon cream on the bottom layer. Replace the top layer and spread remaining filling over top and sides.
-
Press the chilled crumb topping onto the top and around the sides of the cake.
-
Refrigerate the cake for at least 3 hours before serving.
Kitchen Tools
-
Mixer (hand or stand)
Nutrition
Calories from Fat 243
Recipe originally shared on May 28, 2013. Updated on April 18, 2020.