Thursday, March 11, 2010

Olive Garden Lemon Cake compliments of Lauren

My sister sent me this recipe after trying it for dessert one night when they were out. It is certainly not hard to make but I had a disaster in the kitchen! Maybe it was because I was trying to bake cookies and make a cake at the same time. One of these days I will learn that multitasking is just not for me.

Here is the recipe. I have not tasted it yet, as it is for Bible Study tonight but I will report back!

Olive Garden Lemon Cream Cake
"Delicate white cake and lemon cream filling with a vanilla crumb topping."

1 white cake mix,prepared

8 oz. cream cheese, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.

Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently.

Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.
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