Olive Garden Lemon Cream Cake
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
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 remove cake.
Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
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.
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegtable 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
8 slices of lemon
1 cup heavy whipping cream
2 1/2 cups lemon pie filling