Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Olive Garden's Lemon Cream Cake




Source of Recipe


email


List of Ingredients




1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon


Recipe



Preheat oven to 350 degrees F (175 degrees C). In a large bowl,
combine
flour, baking powder, salt, and 1/2 cup sugar. Add oil,egg yolks,
water
and lemon rind. Beat with an electric mixer until smooth. In a small
bowl, beat egg whites and cream of tartar until peaks form. Gradually
add
3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold
1/3 of
the whites into the batter, then quickly fold in remaining whites
until no
streaks remain. Turn batter into ungreased 10 inch tube pan. Bake
at 350
degrees F (175 degrees C) for 60 minutes or until a toothpick
inserted in
the center comes out clean. Invert cake and cool completely in pan.
When
cool, loosen edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling.
Chill
until stiff.
To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill
layers
with 1/3 cup of filling. Spread remaining filling on top layer.
Decorate
with lemon slices.