Fluffy Layers, Zesty Filling, and a Crumb Topping—Make Olive Garden’s Lemon Cake at Home
Growing up, my family had a tradition of celebrating birthdays with a special cake. One year, my sister chose Olive Garden’s Lemon Cake, and it was love at first bite. The fluffy layers, zesty filling, and crumbly topping made it a standout dessert that we still reminisce about. Now, I want to share this delightful recipe with you, so you can create your own memories around this delicious cake.
What Makes It Special
This Lemon Cake is not just any dessert; it’s a celebration of flavors and textures that come together beautifully. Here’s why it stands out:
- Fluffy Layers: The cake is light and airy, making each bite feel like a cloud of lemony goodness.
- Zesty Filling: The lemon curd filling adds a refreshing tang that perfectly balances the sweetness of the cake.
- Crumb Topping: The crunchy topping provides a delightful contrast to the soft cake, making every slice a textural delight.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 8
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup lemon curd (store-bought or homemade)
- ½ cup crushed graham crackers (for topping)
- Powdered sugar (for dusting)
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
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In another bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
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Divide the batter evenly between the prepared pans and smooth the tops.
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Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
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Once cooled, spread a layer of lemon curd between the two cake layers and top with the remaining lemon curd.
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Sprinkle the crushed graham crackers on top for a delightful crunch.
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Dust with powdered sugar before serving.
My Pro Tips
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For an extra burst of flavor, consider adding a splash of limoncello to the batter.
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If you prefer a sweeter cake, you can increase the sugar by ¼ cup.
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Make the lemon curd a day in advance for a more intense flavor.
What to Serve With It
- Fresh berries for a pop of color and flavor.
- A scoop of vanilla ice cream for a creamy contrast.
- A cup of herbal tea to complement the zesty notes.
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked a day in advance and stored in an airtight container. Just add the lemon curd and topping before serving.
The Heart of the Dish
This Lemon Cake is more than just a dessert; it’s a way to bring people together. Whether it’s a birthday celebration or a simple family dinner, this cake adds a touch of joy to any occasion. I hope you enjoy making it as much as I do!
Your Turn
Now it’s your turn to bring this delightful Lemon Cake into your kitchen! Try it out, make it your own, and don’t forget to share your experiences and tweaks. I can’t wait to hear how it turns out for you!
Fluffy Layers, Zesty Filling, and a Crumb Topping—Make Olive Garden’s Lemon Cake at Home
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice (for frosting)
- Fresh berries for garnish
- A scoop of vanilla ice cream for serving
- A cup of herbal tea to complement the zesty notes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth.
- Once the cakes are cool, spread the frosting between the layers and on top.
- Top with fresh berries for garnish and serve with a scoop of vanilla ice cream.
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