Lemon Cream Cake

source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=336868Posted by : Lisa

Every time we go to Olive Garden, I make sure to leave room for a slice of their Lemon cream cake.  It is one of my favorite desserts.  I searched for a copy cat recipe with little hope of re-creating it successfully.  I made this recipe with a homemade cake instead of a box cake and I couldn't be more pleased!  It has a wonderful light lemon flavor and is very satisfying.  I hope you give it a try.  Very easy to make.
This is a copy of Olive Garden's Lemon Cream Cake. "Delicate white cake and lemon cream filling with a vanilla crumb topping."

Number of Servings: 12

Ingredients

1 white cake mix,prepared ( I used a homemade white cake recipe instead)

8 oz. cream cheese, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan. 

Blend cream cheese, powered sugar, and lemon juice together.

 In a medium bowl, whip heavy whipping cream to stiff peaks. 

Gently fold into cream cheese mixture and blend by hand. Chill until needed.

 Mix flour and powered sugar in small bowl.

 Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size.

 If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

After cake is cooled, cut in half. 

Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. 

Spread rest of cream cheese mixture on the sides of cake. 

Press crumb topping into sides gently. 

Sprinkle the top with powdered sugar

Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user RYSMOM06.

White Cake recipe (my go to)

Source: Karen Patitz

Posted by Lisa

White Cake

(pictured was cooked in a 8 inch springform pan)

This cake has a very nice consistency and taste.  Holds up well.

 Ingredients List:

2 ¼ cups flour

1 2/3 cups sugar

2/3 cups shortening

1 ¼ cups milk

3 ½ teaspoons baking powder

1 teaspoon salt

1 teaspoon vanella extract

5 large egg whites

1. Heat oven to 350°.  Grease bottom and sides of pan with shortening, lightly flour.

2. Beat all ingredients except egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.  Beat on high speed 2 minutes, scraping bowl occasionally.

3. Beat in egg whites on high speed for 2 minutes, scraping bowl occasionally.    Pour into pan.

4. Bake 9x13 pan 40-45 minutes, 2-8in. round pans 23-28 minutes, 2-9in. round 30-35 minutes, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center.  Cool completely.

For Almond poppy seed cake:  use almond extract to replace vanilla and add poppy seeds.

Scruffin - craisin white chocolate

Inspired by,
source: www.hopeskitchen.com

Posted by Lisa

I recently had a "scuffin" from a friend at work that she purchased at a place of business.  Although these don't come that close, the are pretty good.  Nice and quick to make, and pretty tasty.  The original recipe used  gluten free flour, fresh raspberries and dark chocolate pieces.

Ingredient list:
2 c all purpose flour
1 Tbsp baking powder
1/2 t salt

1/3 c sugar
3/4 c half n half or heavy whipping cream
1/4 c coconut oil (melt before measuring)
1 Tbsp vanilla
3/4 c craisins
1/2 c white choc chips

* Preheat oven to 350 degrees
*In a large bowl, whisk together flour, baking powder and salt
*In a seperate bowl, combine sugar, half n half, coconut oil and vanilla.  Mix well.  Add flour mixture and stir just until combined.

* Line cookie sheet with parchment paper.  Drop about 1/3 c dough onto cookie sheet, spacing 2 inches apart.

*Bake 20-23 minutes or until toothpick comes out clean.