Copycat Olive Garden Lemon Cream Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bake Cakes: Preheat oven to 350°F. Grease two 8-inch round pans. Prepare cake mix per box directions, then stir in lemon zest and juice. Divide into pans and bake 20–25 minutes. Cool completely.

Step 2

Make Crumbs: Toss flour and 1/4 cup powdered sugar. Work in cold butter cubes with a fork until sandy crumbs form. Spread on a baking sheet and bake at 350°F for 6–8 minutes until golden. Cool.

Step 3

Make Filling: Beat all cream cheese, heavy cream blend, 1 cup powdered sugar, and vanilla until smooth. In a separate bowl, whip 1 1/2 cups cold heavy cream to stiff peaks. Fold whipped cream gently into the cheese mixture.

Step 4

Make Sauce: Simmer raspberries, granulated sugar, and lemon juice in a saucepan over medium heat for 8–10 minutes, mashing berries. Press through a fine-mesh strainer to remove seeds. Chill.

Step 5

Assemble: Place first cake layer on a plate, spread a thick layer of filling on top, and add the second cake layer. Frost the top and sides of the entire cake with remaining filling. Press crumbs into the frosting.

Step 6

Serve: Chill the cake for 2–3 hours to set. Slice and serve cold with the raspberry sauce on the side. Use code with caution.