Olive Garden's Lemon Cream Cake -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

05/24/26 5:25pm [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, [2], 3 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 02/13/04 8:23:59pm
Author: CB
Subject: Olive Garden's Lemon Cream Cake

Olive Garden's Lemon Cream Cake

1 3/4 cups 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

1 Preheat oven to 350�
2 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.

3 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.

4 Bake at 350� 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.

5 To Make Filling: Beat cream to stiff
peaks. Fold in lemon filling. Chill until
stiff.

6 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.

[ Next Thread | Previous Thread | Next Message | Previous Message ]