Authentic Olive Garden Lemon Cream Cake

The olive garden dessert is a variation of classic italian cream cake, with a twist! For best results, prepare the cake portion in a 9 or 10 inch springform pan with a convection oven.

Steps

For the cake , dust a 9 inch spring form pan with flour.

Preheat oven to 325 degrees - same for a convection oven.

Sift flour , baking powder , and salt together.

Beat egg yolks until thick and light.

Blend sugar into egg yolks gradually until fully combined.

Blend in lemon juice to egg yolks.

Beat egg whites until just stiff.

Gently fold half of the egg whites into the egg yolks until just incorporated.

Fold in half of flour mixture into egg yolks.

Repeat with remaining egg whites , then remaining flour mixture.

Fold gently.

Do not beat , whip , or stir harshly.

Pour batter into cake pan and bake for 45 minutes or until cake is firm and springs back when touched.

Place cake pan on rack and allow to cool to room temp , about 2 hours.

Once completely cooled , slice into two sections of equal thickness.

Reserve crumbs from cake pan and brush some from the cut slices of cake for topping.

Return bottom section to the spring form pan and re-secure rim.

Lemon cream filling.

Ingredients

eggs, sugar, cake flour, baking powder, salt, lemon juice, flour, milk, lemon extract