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This lemon cream cake recipe makes enough for ten servings. It takes about an hour to prepare and about another hour to hour and a half before it is ready to eat. It will taste so delicious, it will be well worth the wait.

Let's Get Started…

The Ingredients To Gather:

• 3/4 cup whole milk
• 6 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 6 ounces sticks unsalted butter
• 1 1/2 cups sugar
• 2 cups self-rising flour
• 1/4 teaspoon kosher salt
• Zest of 1 lemon
• 1  container mascarpone cheese or full fat cream cheese
• 1 cup heavy whipping cream
• 2 cups powdered sugar
• Zest of 1 lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon lemon extract
• 1 1/2 tablespoons freshl lemon juice
• 1/3 cup limoncello
• 3/4 cup  flour
• 3/4 cup powdered sugar
• 3 ounces cold butter
• 1/4 teaspoon kosher salt
• 1/2 teaspoon lemon zest
• 1/4 cup powdered sugar

The Step By Step Directions To Follow:

1. Grease  pan,  place on  cookie sheet. Place a rack in  bottom third of oven, preheat to 325F. Whisk  milk, egg whites, extracts.
2. In  bowl of stand mixer, add sugar,  flour,  salt. Beat  to combine. Add  softened butter,  about ¼ of the milk/egg white mixture. Starting on low speed, mix   1 minute.
3. Increase speed to medium,  beat for 2 minutes.
4. Add remaining wet ingredients, zest,  beat for  30 seconds.  Scrape bowl, beat a few more seconds.
5. Scrape batter into pan, bake  45 minutes. Check after 30 minutes, rotate pan to ensure even baking. Tent foil over the pan to prevent over-browning.
6. Cool  20 minutes. Run knife around  inside of  pan to release  cake,  remove  springform sides. Allow cake to cool completely.
7. Combine ingredients in  bowl of stand mixer.
8. Whip until mixture just reaches stiff peaks, if using mascarpone, take care to not overwhip or the filling will become grainy.
9. Refrigerate.
10. Combine   ingredients. Using your hands, mix/crumble together until  crumbs is larger than about the size of a chickpea.
11. Refrigerate.
12. Slice  cake in half horizontally.
13. Place domed half on  plate. Keep  bottom half on  base of the springform pan, reattach the sides.
14. Brush half the limoncello evenly on the bottom layer of cake.
15. Reserve 1 ¼ cups lemon cream filling,  spread  remaining filling in  layer on top of  bottom layer.
16. Brush/drizzle the remaining limoncello on top of the filling so it will soak into the top layer.
17. Place  top layer of cake on top of filling,  press down gently. Refrigerate for about an hour to chill the filling. Remove  springform sides from  pan.
18. Spread reserved frosting in  thin layer around  sides,  top of  cake.
19. Holding  cake at an angle over a tray,  gather up a small handful of crumbs, press  into  side of  cake. Rotate  cake   press  crumbs into  side. Continue until you’ve covered all  sides with crumbs. Pour remaining crumbs  on top.
20. Press  crumbs into place, refrigerate until 30 minutes before serving.

Finished!

This copycat of Olive Garden Lemon Cream Cake is so good, you may not want to share- Have you made this cake yet?

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Article Source: Copy Kat Recipes