Dessert!

Olive Garden Lemon Cream Cake

1 3/4 cups cake flour

1 Tbs baking powder

1 tsp salt

1/2 cup granulated sugar

1/2 cup vegetable oil

6 egg yolks

3/4 cups water

1 Tbs lemon zest

6 egg whites

1/2 tsp cream of tarter

3/4 cup granulated sugar

FILLING:

1 cup heavy whipping cream

2 1/2 cups lemon pie filling

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 tarter until peaks form. Gradually add 3/4 cups 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" tube pan.

Bake at 350 degrees F for 60 minutes or until a wooden pick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.

Assembly: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Garnish with lemon slices.

Recipe from www.razzledazzlerecipes.com