Copy Cat Olive Garden Lemon Cream Cake

• Vegetarian

• Condiments

  • 4 tsp Lemon juice

• Baking & Spices

  • 9/16 cup All-purpose flour
  • 1 Lemon cream filling
  • 2 5/8 cups Powdered sugar
  • 1 pinch Salt
  • 1 Vanilla crumb topping
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese
  • 1 cup Heavy whipping cream

Found on tammileetips.com

Description

Ingredients

• White Cake -Prepare with box instructions
• Lemon Cream Filling
• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 4 tsp lemon juice
• 1 cup heavy whipping cream
• Vanilla crumb topping
• 1/2 cup plus 1 tbsp all purpose flour
• 1/2 cup plus 2 tbsp powdered sugar
• pinch salt
• 1/4 cup butter, softened
• 1/2 tsp vanilla extract

Directions

• Prepare white cake mix according to box instructions, allow cake to cool completely
• Prepare lemon cream filling, mix cream cheese, powdered sugar until smooth, mix in lemon juice
• Whip cream until stiff peaks form, combine in cream cheese mixture by hand until well blended
• Make crumb topping, combine flour, powdered sugar, and salt in a bowl. Add the butter and dribble in the vanilla.
• Use your hands to mix the butter into the flour/sugar mix until it is crumbly
• Chill the mixture in the fridge, keep topping cold until you are ready to use it
• When the cake is cool, slice it through the middle and remove the top
• Spread 1/2 of the lemon cream mixture onto the cake and then replace with top of cake
• Spread remaining lemon cream mixture over the top of the cake and sides
• Sprinkle the crumb topping on the top of the cake and press it into the sides all the way around the cake
• Chill the cake in the fridge for at least 3 hours