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Monday, April 2, 2012

Olive Garden Lemon Crumb Cake

So tomorrow is my birthday..time for a yummy cake.  I love this cake at Olive Garden so decided to get out my Top Secrets recipe book and try to make it myself.  There are several steps to it...but the results are so good.

1 white cake mix
Mix this according to package directions.  Pour into a greased springform pan and bake at 350 for 40 minutes.  Let cool completely.

1 8 oz. pkg. of cream cheese, softened
2 c. powdered sugar
3 T. lemon juice
1 c. heavy cream
Mix the cream cheese and powdered sugar with an electric mixer until smooth and creamy.  Then mix in the lemon juice.
In a separate bowl, beat the heavy cream until it forms stiff peaks.  Fold the cream cheese mixture into
the heavy cream.

Now cut your cake horizontally in 1/2.  Put the bottom layer on a plate.  Cover thickly with the cream mixture.  Put the top layer on top of the filling.  Use the remainder of the filling to frost the top and sides of the cake.

Crumb mixture:
Mix together  1 C. flour, 1 c. powdered sugar, 1/2 t. vanilla and 1/4 c. butter.
You must mix this with a pastry blender or your hands.  The butter should be in tiny pieces smaller than a pea. 

Sprinkle this crumb mixture over the top and sides of the cake.  Refrigerate for 3 hours before serving.

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