Olive Garden`s Lemon Cream Cake

Preheat the oven to 350 degrees F. Have an ungreased 10-inch tube pan ready.

In a large mixing bowl, combine the flour, baking powder, salt, and first measure of sugar. Mix with a fork.

Add the oil, egg yolks, water, and lemon zest and beat on medium speed with an electric mixer until smooth.

In another mixing bowl, using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. With the mixer running, slowly add the remaining sugar and beat until stiff and shiny.

Fold the egg white mixture into the cake batter in thirds, mixing only until no streaks of white remain.

Transfer the cake batter to the tube pan. Place in the oven and bake at 350 degrees F for 60 minutes or until a toothpick inserted near the center comes out clean.

Invert the pan onto a plate and let cool completely. When cooled, carefully loosen the edges of the cake using a thin knife and gently shake the pan to remove the cake.

While the cake is cooling, prepare the filling by beating the whipped cream in a bowl until stiff peaks form. Fold in the lemon pie filling. Cover the bowl and chill until firm.

Slice the cake into three equal layers. Place the bottom layer on a plate. Spread 1/3 cup of the filling over the cake. Top with another layer of cake and filling, repeating one more time to end with filling on top. Decorate with lemon slices. Store leftover cake in the refrigerator in an airtight container.