What is it about spring that makes us crave lemony, creamy things? This gluten free lemon cream cake, a dead ringer copycat for the popular Olive Garden favorite, just means Mother’s Day and backyard barbecues and kids doing their screaming outside instead of inside to me. Isn’t outside screaming so adorable? Screaming outside + a beautiful copycat recipe = pure spring pleasure. And you know how I love a copycat recipe!
Olive Garden copycat lemon cream cake recipes can be found here and there on the Internet, and they’re mostly the same. In making it gluten free, I also made it pretty differently. The “original” copycat recipe has a raw crumb topping, and for all I know that’s exactly what they do at The Olive Garden. But I wasn’t so excited about the raw crumbs that really must be kept chilled, so I tweaked the recipe a bit and then went ahead and baked it lightly so it’s perfect at any temperature.
There are more than a couple ingredients to this cake, but that’s only because we’ve made it from scratch unlike every other recipe I found. If you’d prefer to use a boxed cake mix, you’ll need 24 ounces of white gluten free cake mix, and you’ll have to adjust the wet ingredients required to make the cake accordingly. I took my Make-Your-Own Gluten Free Vanilla Cake Mix from my second book, scaled it up by 50%, and then adjusted the eggs to make a white cake instead of a yellow one.
The result? The Olive Garden gluten free lemon cream cake of your dreams. Incredibly tender and moist white cake with tons of lemon flavor, filled with light and bright lemon cream and topped with lemony crumb topping. The cakes can be made ahead, then cooled and frozen. The crumb topping can be made ahead, too, and just stored covered at room temperature for at least a few days. Assemble the cake soon before you serve it, and if you store it in the refrigerator be sure to allow it to sit at room temperature for at least 30 minutes before serving. Cakes made with butter taste dry when chilled. Let’s celebrate spring in style!