18 Irresistible Olive Garden Lemon Cake Recipes Deliciously Zesty

Craving that signature Olive Garden lemon cake magic at home? You’re in luck! We’ve rounded up 18 irresistibly zesty recipes that bring the bright, tangy sweetness of your favorite restaurant dessert straight to your kitchen. Whether you’re a baking newbie or a pro, these easy-to-follow treats will have everyone asking for seconds. Get ready to drizzle, glaze, and savor—your new go-to lemon cake fix starts here!

Classic Olive Garden Lemon Cream Cake

This dreamy, citrus-kissed dessert is a copycat of the beloved Olive Garden favorite—light, creamy, and bursting with bright lemon flavor.

Ingredients

• 1 (15.25 oz) box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (3.4 oz) box instant lemon pudding mix
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 lemon, zested (for garnish)

Instructions

1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
2. In a large bowl, beat lemon cake mix, water, vegetable oil, eggs, and lemon pudding mix on medium speed for 2 minutes. Divide batter evenly between pans.
3. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
4. Meanwhile, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form (about 3–4 minutes).
5. Place one cake layer on a plate. Spread half the whipped cream over it, then top with the second layer. Frost the top and sides with remaining cream. Garnish with lemon zest.

The magic here? The pudding mix in the batter keeps the cake ultra-moist while the cloud-like whipped cream frosting lets the lemon shine without overpowering sweetness.

Tip: For cleaner slices, chill the cake for 30 minutes before serving.

Zesty Lemon Ricotta Cake

This sunny, moist cake is bursting with bright lemon flavor and a tender crumb thanks to creamy ricotta—perfect for brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1 cup whole-milk ricotta
• ½ cup unsalted butter, melted and cooled
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 cup sugar, 1 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat eggs until frothy. Add 1 cup ricotta, ½ cup melted butter, 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla. Mix until smooth.
4. Gently fold wet ingredients into dry ingredients until just combined (don’t overmix). Pour batter into the prepared pan.
5. Bake for 40–45 minutes, until edges are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.

The ricotta keeps this cake luxuriously moist, while the double hit of lemon zest and juice gives it a vibrant tang. It’s even better the next day!

Tip: For extra flair, dust with powdered sugar or drizzle with a simple lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice).

Lemon Blueberry Olive Garden Cake

This sunny, tender cake is bursting with juicy blueberries and bright lemon zest, all hugged by the subtle richness of olive oil—perfect for brunch or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup extra-virgin olive oil
• ½ cup whole milk
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup sugar and 2 eggs until pale and fluffy (about 2 minutes). Slowly drizzle in ½ cup olive oil while mixing, then stir in ½ cup milk, 1 tbsp lemon zest, and 2 tbsp lemon juice.
4. Fold the dry ingredients into the wet mixture until just combined. Gently toss 1 cup blueberries with 1 tbsp flour (to prevent sinking), then fold into the batter.
5. Pour batter into the pan and bake for 40–45 minutes, until a toothpick inserted comes out clean. Cool for 15 minutes before unmolding.

The olive oil keeps this cake incredibly moist for days, while the lemon and blueberries dance together in every bite—no frosting needed!

Tip: For extra zing, brush the warm cake with a mix of 1 tbsp lemon juice and 1 tbsp sugar.

Olive Garden Lemon Poppy Seed Cake

This bright, tender cake tastes like a sunny afternoon—just sweet enough with a zesty lemon glaze that soaks right in.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• 2 tbsp poppy seeds
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1 cup powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 2 tbsp poppy seeds in a bowl.
3. Beat ½ cup butter and ¾ cup sugar in a separate bowl until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla and lemon zest.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with flour. Fold until just combined.
5. Pour batter into the pan and bake for 45–50 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.
6. Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth. Drizzle over the warm cake, letting it soak in slightly.

The poppy seeds add a delightful crunch, while the lemon glaze keeps every bite moist and tangy—no dry crumbs here!

Tip: For extra lemon punch, poke tiny holes in the warm cake with a skewer before glazing.

Lemon Mascarpone Layer Cake

This dreamy citrus-kissed cake is a showstopper with its fluffy layers and creamy mascarpone frosting—perfect for birthdays or just because!

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 3 large eggs, room temperature
• ½ cup unsalted butter, melted
• ¾ cup whole milk
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 8 oz mascarpone cheese, softened
• 1 ½ cups heavy cream
• ⅓ cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 2 cups flour, 1 ½ cups granulated sugar, 1 tbsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, beat eggs, melted butter, milk, ¼ cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla until smooth. Gradually fold into dry ingredients until just combined.
4. Divide batter evenly between pans. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
5. Beat 8 oz mascarpone, heavy cream, and ⅓ cup powdered sugar on medium-high until stiff peaks form (about 3 minutes).
6. Place one cake layer on a plate, spread half the frosting, then top with the second layer. Frost the top and sides with remaining frosting. Chill 1 hour before slicing.

The magic here? The mascarpone frosting is luxuriously rich but not overly sweet, letting the bright lemon layers shine.

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Olive Garden Lemon Pound Cake

This copycat Olive Garden Lemon Pound Cake is buttery, citrusy, and just as irresistible as the restaurant version—perfect for brightening up any dessert spread.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time.
3. Whisk together 3 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Stir in 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla extract.
4. Pour batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The secret to its tender crumb? Buttermilk keeps it moist, while lemon zest packs a sunny punch in every bite.

Tip: For extra zing, brush the warm cake with a simple glaze of 1 cup powdered sugar and 2 tbsp lemon juice.

Lemon Curd Filled Olive Garden Cake

This bright, citrusy cake is a showstopper—layers of tender vanilla sponge soaked in a hint of orange liqueur, filled with tangy lemon curd, and topped with pillowy whipped cream.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 2 tbsp orange liqueur (like Grand Marnier)
• 1 cup store-bought or homemade lemon curd
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions:

1. Prep: Preheat oven to 350°F. Grease two 6-inch round cake pans and line with parchment.
2. Dry mix: Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter & sugar: Beat ½ cup butter and 1 cup sugar until fluffy, 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Combine: Alternate adding dry ingredients and ½ cup milk to the batter, mixing just until smooth.
5. Bake: Divide batter between pans. Bake 25–28 minutes until a toothpick comes out clean. Cool 10 minutes, then brush warm cakes with 2 tbsp orange liqueur.
6. Fill & frost: Once cooled, spread 1 cup lemon curd between layers. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks, then frost the top.

The liqueur-kissed sponge balances the tart lemon curd beautifully, while the cloud-like whipped cream keeps it light. Tip: For extra flair, zest a lemon over the top just before serving!

Olive Garden Lemon Raspberry Cake

This copycat Olive Garden dessert is a dreamy mix of tart lemon, sweet raspberry, and fluffy cake—perfect for impressing guests or treating yourself!

Ingredients:

• 1 box (15.25 oz) lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup seedless raspberry jam
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh raspberries and lemon zest for garnish

Instructions:

1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
2. In a bowl, beat the lemon cake mix, water, vegetable oil, and eggs on medium speed for 2 minutes. Divide batter evenly between pans.
3. Bake for 20–22 minutes, or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack.
4. Once cooled, spread 1/2 cup raspberry jam over the first cake layer. Top with the second layer and spread remaining 1/2 cup jam on top.
5. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form (about 3–4 minutes). Frost the cake’s sides and top with whipped cream.
6. Garnish with fresh raspberries and lemon zest. Chill for 30 minutes before serving.

The tangy jam and airy whipped cream balance the citrusy cake beautifully—no one will guess it starts with a mix!

Tip: For extra lemon flavor, brush the cake layers with a simple syrup made of 1/4 cup lemon juice and 2 tbsp sugar before adding the jam.

Lemon Glazed Olive Garden Bundt Cake

This bright, citrusy cake tastes just like the Olive Garden classic—perfect for impressing guests or treating yourself to a little sunshine in every bite.

Ingredients

• 1 box (15.25 oz) lemon cake mix
• 1 cup whole milk
• 1/2 cup olive oil
• 3 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 cups powdered sugar
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan with baking spray.
2. In a large bowl, beat lemon cake mix, milk, olive oil, eggs, and lemon zest on medium speed for 2 minutes until smooth. Pour into prepared pan.
3. Bake for 38–42 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack.
4. Whisk lemon juice, powdered sugar, and heavy cream until smooth. Drizzle glaze over warm cake, letting it drip down the sides.

The secret? Olive oil keeps this cake incredibly moist, while the tart lemon glaze balances the sweetness like the restaurant version.

Tip: For extra zing, brush the warm cake with 1 tbsp lemon juice before glazing.

Olive Garden Lemon Cheesecake

This creamy, citrus-kissed cheesecake tastes just like the restaurant favorite—bright lemon flavor meets a buttery graham cracker crust for the perfect balance of tang and sweetness.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Prep crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make filling: Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.

The secret? Fresh lemon juice and zest give this cheesecake its signature zing, while the slow bake keeps it luxuriously smooth.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Lemon Coconut Olive Garden Cake

This sunny, citrus-kissed cake brings a taste of the Mediterranean to your kitchen with its bright lemon flavor and tender coconut crumb.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup shredded sweetened coconut
• 1 tsp baking powder
• ½ tsp salt
• ½ cup extra-virgin olive oil
• 3 large eggs
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• ½ cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup coconut, 1 tsp baking powder, and ½ tsp salt in a large bowl.
3. In another bowl, whisk ½ cup olive oil, eggs, ¼ cup lemon juice, 1 tbsp lemon zest, ½ cup milk, and 1 tsp vanilla until smooth.
4. Gently fold wet ingredients into dry ingredients until just combined (small lumps are okay). Pour batter into the prepared pan.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The olive oil keeps this cake luxuriously moist, while the coconut adds a subtle chewiness that plays perfectly with the zesty lemon. Serve with a dollop of whipped cream for extra indulgence!

Tip: For a stronger coconut flavor, toast the shredded coconut lightly before mixing it into the batter.

Olive Garden Lemon Chiffon Cake

This light and airy lemon chiffon cake tastes just like the one from Olive Garden—bright, citrusy, and perfect with a cup of tea.

Ingredients:

• 1 1/2 cups cake flour
• 1 cup granulated sugar, divided
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 4 large egg yolks
• 1/2 cup water
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 4 large egg whites
• 1/4 tsp cream of tartar

Instructions:

1. Preheat oven to 325°F. In a large bowl, whisk together 1 1/2 cups cake flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
2. Make a well in the center and add 1/2 cup vegetable oil, 4 egg yolks, 1/2 cup water, 2 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla. Whisk until smooth.
3. In a separate bowl, beat 4 egg whites and 1/4 tsp cream of tartar with an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
4. Gently fold egg whites into the batter in three additions until no streaks remain. Pour into an ungreased 10-inch tube pan.
5. Bake for 50–55 minutes until the top springs back when lightly pressed. Invert the pan onto a cooling rack and let cool completely before removing.

The secret to its cloud-like texture? Whipped egg whites folded in for lift, plus a hit of fresh lemon in every bite.

Tip: For extra zing, drizzle with a simple glaze of powdered sugar and lemon juice after cooling.

Lemon Lavender Olive Garden Cake

This delicate, floral-infused cake brings a taste of the Mediterranean to your table with bright lemon and fragrant lavender—perfect for afternoon tea or a light dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp culinary lavender buds
• 1 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. Cream ½ cup butter and 1 cup sugar until fluffy. Beat in eggs one at a time, then mix in ½ cup milk, 2 tbsp lemon juice, and 1 tbsp lemon zest.
4. Fold dry ingredients into wet batter until just combined, then stir in 1 tsp lavender buds.
5. Pour batter into pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. Whisk 1 cup powdered sugar and 2 tbsp lemon juice into a glaze; drizzle over cake.

The lavender adds a subtle herbal note that pairs beautifully with the zesty lemon—elegant yet unfussy, just like a sunlit Italian garden.

Tip: For stronger lavender flavor, steep the buds in warm milk for 10 minutes before mixing into the batter.

Olive Garden Lemon Meringue Cake

This dreamy lemon meringue cake tastes just like the restaurant favorite—layers of tender cake, tart lemon curd, and fluffy toasted meringue make it a showstopper.

Ingredients:

• 1 box (15.25 oz) lemon cake mix
• 3 large eggs
• 1 cup water
• ½ cup vegetable oil
• 1 cup store-bought lemon curd
• 4 large egg whites
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans. In a large bowl, beat lemon cake mix, 3 large eggs, 1 cup water, and ½ cup vegetable oil on medium speed for 2 minutes. Divide batter evenly between pans and bake for 22–25 minutes, until a toothpick comes out clean. Cool completely.
2. Place one cake layer on a serving plate. Spread 1 cup lemon curd evenly over the top, leaving a ½-inch border. Top with the second cake layer.
3. In a clean bowl, beat 4 large egg whites and ¼ tsp cream of tartar on high until soft peaks form. Gradually add ¾ cup sugar and 1 tsp vanilla, beating until stiff, glossy peaks form (about 5 minutes).
4. Pile meringue over the cake, swirling decoratively. Use a kitchen torch to toast the meringue until golden-brown spots form (or broil for 1–2 minutes, watching closely).

The magic here? That toasted meringue melts slightly into the lemon curd, creating a cloud-like contrast to the dense cake.

Tip: For extra lemon punch, brush the cake layers with a mix of 1 tbsp lemon juice and 1 tbsp sugar before adding the curd.

Lemon Almond Olive Garden Cake

This bright, citrusy cake is like a slice of sunshine with its tender almond crumb and zesty lemon glaze—perfect for afternoon tea or a sweet ending to dinner.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup almond flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup whole milk
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 cup powdered sugar (for glaze)
• 2 tbsp sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk together all-purpose flour, almond flour, baking powder, and salt in a bowl.
3. Beat butter and granulated sugar until fluffy (3–4 minutes). Add eggs one at a time, then mix in vanilla, milk, lemon zest, and lemon juice.
4. Fold dry ingredients into wet until just combined. Pour batter into the pan and bake for 35–40 minutes, until a toothpick comes out clean.
5. Cool cake for 10 minutes in the pan, then transfer to a rack. Whisk powdered sugar with 1 tbsp lemon juice until smooth; drizzle over warm cake. Sprinkle with sliced almonds.

The almond flour gives this cake a delicate richness, while the lemon glaze adds a tangy punch that keeps every bite refreshing.

Tip: For extra lemon flavor, brush the warm cake with a mix of 1 tbsp lemon juice and 1 tbsp sugar before glazing.

Olive Garden Lemon Velvet Cake

This copycat Olive Garden Lemon Velvet Cake is a dreamy, citrus-kissed dessert with a tender crumb and luscious cream cheese frosting—perfect for impressing guests or treating yourself!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs, room temperature
• ½ cup vegetable oil
• ½ cup buttermilk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp fresh lemon juice (for frosting)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat eggs, ½ cup vegetable oil, ½ cup buttermilk, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract until smooth. Gradually fold wet ingredients into dry until just combined.
4. Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
5. For the frosting, beat 8 oz cream cheese and ¼ cup butter until fluffy. Gradually add 2 cups powdered sugar and 1 tbsp lemon juice, beating until smooth. Frost cooled cake.

The magic here? The buttermilk and lemon duo creates an ultra-moist, tangy-sweet cake that’s irresistibly light—just like the restaurant version!

Tip: For extra zing, brush the warm cake with a mix of 1 tbsp lemon juice and 1 tbsp sugar before frosting.

Lemon Ginger Olive Garden Cake

This bright, zesty cake combines the warmth of ginger with the tang of lemon for a dessert that feels like a sunny Italian afternoon.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tbsp freshly grated ginger
• 2 tbsp lemon zest
• ⅓ cup whole milk
• ¼ cup olive oil
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and ¾ cup sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Stir in 1 tbsp grated ginger and 2 tbsp lemon zest. Alternate adding the dry ingredients and ⅓ cup milk, mixing just until combined.
5. Gently fold in ¼ cup olive oil and 1 tbsp lemon juice. Pour batter into the prepared pan.
6. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let cool before serving.

The olive oil keeps this cake luxuriously moist, while the ginger adds a subtle kick that balances the citrus perfectly.

Tip: For extra flair, drizzle slices with a simple lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice).

Olive Garden Lemon Honey Cake

This bright, tender cake tastes like sunshine on a plate—with a delicate lemon glaze and a drizzle of honey for that signature Olive Garden sweetness.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 2 tbsp lemon zest (about 2 lemons)
• 2 tbsp fresh lemon juice
• ¼ cup honey, plus extra for drizzling

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, mixing well after each.
4. Alternately add the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour. Stir in 2 tbsp lemon zest and 2 tbsp lemon juice.
5. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack.
6. Warm ¼ cup honey slightly and brush over the warm cake. Let cool completely before slicing.

The secret? Brushing honey on while the cake is still warm lets it soak in, creating a moist crumb with pockets of citrusy sweetness.

Tip: For extra zing, swap half the milk with buttermilk—it amps up the tang and tenderness!

Conclusion

With 18 zesty Olive Garden lemon cake recipes, there’s a perfect slice of sunshine for every baker! Whether you’re craving classic flavors or bold twists, these treats are sure to delight. Don’t forget to bake your favorite, share your thoughts in the comments, and pin this roundup for later. Happy baking!