Olive Gardens Lemon Cream Cake Recipe
Serves/Makes: 12
Ingredients:
1 3/4 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon
Directions:
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 tube pan. Bake at 350 degrees F (175 degrees C) for 60 minutes
or until a toothpick inserted in the center comes out clean. Invert cake and
cool completely in pan. When cool, loosen edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until
stiff.
To Assemble Cake: 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.