Olive Garden Lemon Cream Cake Recipe Betty Crocker. Then, invert cakes to cooling rack and cool completely. When the cake is cool, slice it in half through the middle and remove the top.
1 (8 ounce) pkg cream cheese, softened 2 cups powdered sugar 4 teaspoons lemon juice 1 cup heavy (whipping) cream for the crumb topping: Make the lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. When the cake is cool, slice it in half through the middle and remove the top.
Then, invert cakes to cooling rack and cool completely.
Keep the bottom half on the base of the springform pan and reattach the sides. When the cake is cool, slice it in half through the middle and remove the top. Spread the lemon cream filling. Olive garden’s lemon cream cake.