This low-FODMAP ‘Copycat’ Olive Garden Lemon Cream Cake is a dessert lovers dream. Imagine… a light and moist layer cake, filled and covered with a sweet lemon cream, then beautifully dusted with a sugar crumb topping.
You will LOVE it.
When I first saw this Italian cake at the Olive Garden restaurant, I began planning to create my own version of this dream dessert.
I decided to use my low-FODMAP Happy Baking Vanilla Cake to make the layers even simpler! I love the flavor of my low-FODMAP Vanilla Cake mix and it tastes as good as homemade. While the cake may be slightly more yellow that the Olive Garden version, you are going to agree that it is absolutely sensational (and a lot easier to prepare).
Serve this at a summertime event, holiday gathering or anytime you want an impressive and delicious treat. Low-FODMAP ‘Copycat’ Olive Garden Lemon Cream Cake will be a family favorite.
You may also love my:
- Low-FODMAP Lemonies, aka Lemon Brownies
- Low-FODMAP Lemon Blueberry Buttermilk Bundt Cake
- Low-FODMAP Lemon Pots De Creme
- Low-FODMAP Lemon Poppyseed Layer Cake
- Low-FODMAP Lemon Bars
- Low-FODMAP Lemon Cookies with Lemon Buttercream
Or check out over 400 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
P.S. Did you know that I have a cookbook?! It’s the BEST!
That’s right! Order NOW on Amazon or click this link to learn more!!
Low-FODMAP Copycat ‘Olive Garden’ Lemon Cream Crumb Cake; Gluten-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients
Prep time: 30M plus chilling
Bake time: 40M
Total Time: 1H 10M plus chilling
Servings: 24
Bake: 350 F
Equipment: 2 eight inch round cake pans, parchment rounds
Ingredients
For low-FODMAP Cake
- 1 box low-FODMAP Happy Baking Vanilla Cake Mix and ingredients called for on package (4 eggs, low-FODMAP milk and canola oil)
For low-FODMAP Lemon Cream Filling/Frosting
- 8 ounces lactose-free cream cheese, softened
- 2 cups confectioner’s sugar
- 3 tablespoons fresh squeezed lemon juice (not concentrate)
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream, or canned coconut cream (see my low-FODMAP Grocery Shopping blog for tips on this ingredient- it is not the same as ‘cream of coconut’)
- ¼ cup/2 ounces of canned coconut cream is one low-FODMAP serving
- ¼ cup heavy cream in liquid state is about one low-FODMAP serving; this amount approximates ½ cup of the whipped form
For low-FODMAP Crumb Topping
- 1/2 cup all-purpose low-FODMAP, gluten-free flour
- 1/2 cup confectioner’s sugar
- 1/4 cup cold butter, sliced into 8 pieces
- 1 teaspoon vanilla
Directions
Prepare low-FODMAP Vanilla Cake:
- Pre-heat oven to 350 F
- In large mixing bowl prepare cake mix according to package directions
- Grease two 8″ round cake pans, and line with parchment
- Pour batter into pans and bake as directed (30-40 minutes), then cool on racks
- Can also bake these in advance
While cakes are baking and cooling, prep the frosting/filling:
- In bowl of stand mixer with flat paddle, beat lactose-free cream cheese until creamy
- Add in the confectioner’s sugar slowly
- Then add lemon juice and zest and beat until blended
- Remove bowl from your stand mixer, change to new bowl and switch to the whisk attachments (I prefer to chill my bowl and whisk for the cream)
- Next, using the whisks, beat your heavy whipping cream or coconut cream until stiff peaks form
- Fold the whipped cream into the cream cheese mixture, then refrigerate until use
- Once cakes are cooled completely, place one of your cake layers on a cake stand or turntable and spread with 1/3-1/2 of your filling/frosting mixture
- Top with other cake round and then frost top and sides with remaining frosting
- Place in your refrigerator for about 1 & 1/2-2 hours
Prepare crumb topping:
- In a medium bowl place low-FODMAP flour, confectioner’s sugar, and vanilla and stir until blended
- Add in your butter and with pastry cutter, fork, or your hands, combine until crumbs form
- Remove cake from refrigerator and sprinkle top with crumbs, then press up the sides
- I did this over my sink since it was pretty messy 🙂
- Replace in refrigerator for 1 & 1/2 hours before serving
