Olive Backyard Lemon Cream Cake

Carry a little bit of Olive Backyard to your house kitchen with this indulgent, vibrantly lemon flavored cake highlighted by a creamy filling and buttery crumb prime.

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Italian lemon cream cake at Olive Backyard

Olive Backyard presents much more than simply pasta. This beloved Italian-American chain serves some really mouthwatering desserts to assist diners cap off their style of the “Outdated Nation.” One of the in style is Olive Backyard’s Lemon Cream Cake, a decadent and visually spectacular deal with for lovers of sweets in all places.

What makes the Olive Backyard Lemon Cream Cake the proper lemon cake 

Olive Backyard’s lemon cream cake is so beloved due to the fragile however indulgent flavors that outline it. It’s exhausting to match the creaminess of mascarpone cheese, which is infused with lemon juice, extract, and zest, whereas a number of sources of lemon taste additionally permeate the cake itself.

There’s even lemony sweetness within the crumb topping, making this cake a really perfect selection for individuals who can’t get sufficient citrus taste alongside their candy treats. 

Why you’ll love this recipe

Don’t be fooled by the spectacular look of this cake. It’s surprisingly simple to make, with just one layer of cake to bake and little gear required past a stand mixer and springform pan. Plus, except for mascarpone cheese, the entire components are simple to seek out at any grocery retailer or grocery store. 

Components you’ll want

Right here’s a listing of what you’ll have to craft this deliciously candy and refreshing copycat Olive Backyard lemon cream cake.

• Entire milk
• Eggs
• Vanilla extract
• Lemon extract
• Unsalted butter
• Sugar
• Self-rising flour
• All-purpose flour
• Kosher salt
• Lemons (for zest and juice)
• Mascarpone cheese
• Heavy whipping cream
• Powdered sugar
• Limoncello

In case you can’t monitor down any mascarpone cheese, you may substitute full-fat cream cheese. Full-fat is vital; low-fat cream cheese gained’t create the right texture.

You may as well double the filling for an over-the-top tremendous cake bursting with lemon cream.

The way to make lemon cream cake

Don’t be intimidated by the steps on this recipe; they’re comparatively simple and definitely worth the work if you’re digging into the ultimate end result. 

1. Preheat the oven and grease the springform pan. 
2. Whisk milk, egg whites, vanilla extract, and lemon extract in a medium bowl. 
3. Within the bowl of a stand mixer fitted with a paddle attachment, mix the self-rising flour, sugar, and salt. Add the softened butter to the dry components, adopted by a few quarter of the milk and egg combination. 
4. Beat on low for a few minute, then scrape the bowl. Proceed beating on medium for 2 extra minutes. Then, add the remaining milk-egg combination and the lemon zest. 
5. Beat once more briefly, scrape the bowl a remaining time, then beat for a couple of extra seconds.
6. Pour the batter into the pan.

7. Bake till well-rise and golden brown, about 45 minutes. Rotate the pan about half an hour by means of to make sure even baking. 
8. Take away the cake from the oven and run a knife alongside the perimeters to separate the cake from the cake pan. Disassemble the springform pan and permit the cake to chill.

In the meantime, flip your consideration to different components of this tasty cake:

1. To make the lemon filling, mix mascarpone cheese, whipping cream, powdered sugar, lemon zest, kosher salt, lemon extract, and fresh-squeeze lemon juice in a stand mixer bowl. 
2. Beat with a whisk attachment till stiff peaks develop, scraping the bowl when wanted. 
3. Refrigerate this filling till you’re able to assemble the cake. 
4. Lastly, make the crumb topping by mixing all-purpose flour, powdered sugar, lemon zest, chilly butter, and kosher salt. Use your arms to combine the butter till no items bigger than a pea stay. Refrigerate till meeting.

All that’s left is to place these scrumptious items collectively:

1. Slice the cooled cake in half, setting apart the highest.
2. Reserve 1¼ cups of filling, and unfold the remaining evenly over the underside half of the cake. Cowl it with the highest half of the cake. Press the highest down and refrigerate for about an hour.
3. Take away the cake from the fridge and unfold the remaining filling in a skinny layer excessive and sides of the cake. 
4. Press the crumb topping into the perimeters and prime of the cake, overlaying as a lot of the floor as potential.
5. Refrigerate all the cake for not less than half-hour earlier than serving. Garnish with powdered sugar.  

It’s very important to make use of the proper 9-inch springform pan for this recipe, as different sizes and varieties merely gained’t obtain the identical impact. 

Recipe variations

For extra lemon taste, brush limoncello (an Italian lemon-flavored liqueur) onto the underside layer of the cake whereas assembling, in addition to on prime of the filling, to permit it to soak into the highest layer. 

What to serve with Olive Backyard Lemon Cream Cake

Pair this indulgent cake with some contemporary fruit, which might present a candy, extra healthful complement to your dessert. It additionally pairs nicely with a wide range of drinks, from a steaming cup of espresso or tea to a chilly glass of milk. These over the consuming age may also attempt an Italian after-dinner liqueur like limoncello or amaretto.

The way to retailer

In case you’ve obtained leftover lemon cream cake, the excellent news is that it’s comparatively easy to retailer. Simply cowl the cake with foil or plastic wrap or place it in an hermetic container giant sufficient for the remaining cake. Retailer it within the fridge.

Freezing isn’t sometimes beneficial, because the dairy within the filling can degrade in high quality and texture when thawed. 

How lengthy will lemon cream cake final?

When saved appropriately, this copycat Olive Backyard cake will final three to 5 days within the fridge after baking. 

Love Olive Backyard? Attempt these copycat recipes!

Favourite Cake Recipes

Remember to try extra of my simple cake recipes and the finest Italian recipes proper right here on CopyKat!

Olive Backyard Lemon Cream Cake

An unbelievable Italian Lemon Cake with a creamy filling and buttery crumb topping. 

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Course: Dessert

Delicacies: American

Key phrase: Lemon Cake, Lemon Cream Cake

Prep Time: 1 hour hour

Cook dinner Time: 2 hours hours

Complete Time: 3 hours hours

Servings: 12

Energy: 665kcal

Components

Cake Components

• 3/4 cup complete milk
• 6 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 6 ounces unsalted butter softened
• 1 1/2 cups sugar
• 2 cups self-rising flour sifted
• 1/4 teaspoon kosher salt
• 2 teaspoons lemon zest

Lemon Cream Filling

• 8 ounces mascarpone cheese
• 1 cup heavy whipping cream
• 2 cups powdered sugar sifted
• 1 1/2 teaspoons lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon lemon extract
• 1 1/2 tablespoons freshly squeezed lemon juice

Crumb Topping

• 3/4 cup all-purpose flour
• 3/4 cup powdered sugar
• 3 ounces chilly butter
• 1/4 teaspoon kosher salt
• 1/2 teaspoon lemon zest

Directions

Cake Instructions

• Grease a 9” springform pan and place it on a cookie sheet. Place a rack within the backside third of your oven, and preheat to 325F. 

• Whisk collectively the milk, egg whites, and extracts. Put aside near your mixer. Within the bowl of your stand mixer fitted with the paddle attachment, add sugar, self-rising flour, and salt. Beat briefly to mix evenly. Add the softened butter and about ¼ of the milk/egg white combination. Beginning on low pace, combine till mixed, about 1 minute. Scrape the bowl. Improve the pace to medium and beat for two minutes to combine in some air and lighten the feel. Add the remaining moist components and the zest and beat for about 30 seconds to mix within the liquid. Scrape bowl and beat a couple of extra seconds. 

• Scrape batter into ready pan and bake till well-risen, domed, and golden brown, about 45 minutes. Verify after half-hour and gently rotate the pan to make sure even baking. Tent foil over the pan if obligatory to stop over-browning. Cake is completed when it’s simply beginning to draw back from the perimeters of the pan and the highest springs again when pressed evenly. Take away to a rack to chill for about 20 minutes. Run a skinny knife across the within the pan to launch the cake after which take away the springform sides. Enable cake to chill fully.

Lemon Cream Filling and Frosting

• Mix all of the filling components within the bowl of your stand mixer fitted with the whisk attachment. Whip till the combination simply reaches stiff peaks. Scrape the bowl as obligatory and, if utilizing mascarpone, take care to not overwhip or the filling will grow to be grainy. Refrigerate till able to assemble the cake. 

Crumb Topping

• Mix all of the crumb components in a medium bowl. Utilizing your arms, combine/crumble collectively till there is no such thing as a free flour and not one of the crumbs is bigger than in regards to the measurement of a chickpea. Refrigerate till able to assemble the cake. 

Cake Meeting

• Fastidiously slice the cake in half horizontally with a protracted serrated knife or with a cake leveler. Place the domed half on a plate. Preserve the underside half on the bottom of the springform pan and reattach the perimeters. (Non-compulsory) Brush half the limoncello evenly on the underside layer of cake. Reserve 1 ¼ cups lemon cream filling and unfold the remaining filling in a beneficiant layer on prime of the underside layer. (Non-compulsory) Brush/drizzle the remaining limoncello on prime of the filling so it’s going to soak into the highest layer. Place the highest layer of cake on prime of the filling, and press down gently. Refrigerate for about an hour to sit back the filling. Take away the springform sides from the pan. 

• Unfold the reserved frosting in a really skinny layer across the sides and on prime of the cake. Don’t fear if a bit of cake reveals by means of—it actually shall be a really skinny layer of icing which is able to act as glue for the crumbs. Holding the cake at an angle over a tray with one hand, collect up a small handful of crumbs and press them into the facet of the cake, letting the surplus fall into the tray. Rotate the cake a bit of and press extra crumbs into the facet. Proceed till you’ve lined all the perimeters with crumbs. Pour the remaining crumbs evenly on prime of the cake. This shall be a really beneficiant layer. If in case you have any skinny spots, fill in with any crumbs that fell onto the tray. Press the highest crumbs into place and refrigerate till half-hour earlier than serving. 

• Garnish proper earlier than serving. Use a fine-mesh sieve to sift powdered sugar evenly excessive of the crumbs.

Notes

To make clear cuts when serving, use a protracted sharp knife with a skinny blade and wipe the blade clear between cuts.
Retailer any leftover cake, lined, within the fridge.

Diet

Energy: 665kcal | Carbohydrates: 80g | Protein: 7g | Fats: 34g | Saturated Fats: 21g | Ldl cholesterol: 93mg | Sodium: 248mg | Potassium: 92mg | Fiber: 0g | Sugar: 57g | Vitamin A: 1110IU | Vitamin C: 1.7mg | Calcium: 67mg | Iron: 0.6mg