Olive Garden Lemon Cake With Cake Mix

1 box lemon gelatin 1 cup hot water 1 box (18.25 ounce size) lemon cake mix 3/4 cup oil 4 eggs, lightly beaten 2 tablespoons fresh lemon juice Olive garden lemon cream cake the hubby really wanted me to attempt a version of the olive garden's yummy lemon cream cake for his birthday dessert. I used a 13x9 pan,covered it with wax paper, inverted it on a cookie sheet, put it in the freezer and it sliced perfect.

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This Copycat Olive Garden Lemon Cream Cake is completely

Olive garden lemon cream cake adapted from:

Olive garden lemon cake with cake mix. 1 pkg (8oz) mascarpone cheese; Blend cream cheese, powered sugar, and lemon juice together. Chill until ready to add to the cake.

When cool, loosen edges and shake pan to remove cake. For the lemon cream filling, mix the mascarpone cheese, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, mix until creamy and smooth. These measurements are based on a betty crocker cake mix.

Preheat oven to temperature as directed on the white cake mix box. Gently fold into cream cheese mixture and blend by hand. Filling beat cream to stiff peaks.

Add eggs and sugar into the bowl of a stand mixer, and beat the the whisk attachment for about 2 minutes. Fold in whipped cream until combined. Prepare the white cake according to the directions on the box, adding in the sour cream and vanilla.

Olive garden lemon crumb cake…i swear was one of my favorite desserts of all time. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. In a separate bowl, beat cream cheese, powdered sugar and lemon juice until smooth.

In a medium bowl, whip heavy whipping cream to stiff peaks. It is a decadent dessert that will wow your guests for a fraction of the cost. The lemon filling is so sweet, yet refreshing.