I have a feeling that today’s post is going to be one of many cakes that will appear in the next few months. My husband’s birthday in July is the start of “the season of birthdays” in our family. July. August. September. September. October. I am usually pretty tired of making cakes by the end of this particular season.

The recipe that I will be sharing with you today is Lemon Cream Cake. One of my husband’s all time favorite desserts is the Lemon Cream Cake from Olive Garden. He always asks for it to be served with raspberry sauce, even though it isn’t traditionally served this way. Now, I am not saying that the final product is an exact replica of Olive Garden’s lemony treat, but it was oh-so-good! If you have a boxed yellow cake mix feel free to use that, if not here is my recipe for a homemade yellow cake mix. Whichever route you go, you will end up with a fabulous result.  I hope you love this cake-o’-lemony-goodness as much as our family does.  Enjoy! -Shelley.

Lemon Cream Cake {scroll down for the printable recipe}

Follow directions for cake mix and bake in 1 – 10″ round cake pan for 35-45 minutes or until toothpick inserted comes out clean.  Allow to cool for 10 minutes and then transfer to wire rack to completely cool. Once cake is cool, cut in half so there are two layers about the same thickness.

In a mixing bowl combine mascarpone cheese, zest of lemon, 2 T of lemon juice and 2 1/2 c of powdered sugar and beat with an electric mixer until nice and creamy.

In a separate mixing bowl whip the whipping cream until soft peaks form. Then add 1/2 c of powdered sugar and 1/2 t of vanilla. Continue whipping until stiff peaks form and it holds it’s shape.

Fold whipped cream mixture carefully into the mascarpone mixture.

In another mixing bowl combine 1/2 c flour, 1/2 c powdered sugar, and butter. Sprinkle the 1/2 t of lemon juice and 1/2 t of vanilla over this mixture. Cut butter into mixture until crumbs are the size of peas or smaller.

Now it’s assembly time! On bottom layer of cake evenly spread most of the lemon cream mixture, reserving a little more than a cup for the top of the cake {unless you would prefer to use half…this would allow more to be spread over the outside of the cake which I chose not to do this time}.

Place top layer of cake on top of cream filling and spread remaining cream mixture on the top layer.

Evenly sprinkle the crumb mixture over the top of the cream layer and the sides where the lemon cream is exposed. This is where I wish that I would have reserved a bit more of the cream to spread on the sides of the cake to make a prettier exterior. This didn’t effect the taste though!

Place in the refrigerator to set up, until ready to serve. While it is chilling is a great time to make the raspberry sauce.

Combine the raspberries and sugar in a saucepan. Cook for approximately 10 minutes over medium-high heat, until raspberries break down.

Remove from the heat and strain through a fine mesh strainer to remove seeds.

Use a spoon to push the seeds/pulp against the side of the strainer to get the fruit pulp to push through the strainer and scrape off of the outside of the strainer into the sauce.

Cover and refrigerate the raspberry sauce until ready to serve.

When ready to serve, slice up the cake and serve with or without the raspberry sauce…enjoy! – Shelley.

Here is the printable recipe…

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