If you’ve ever dreamt of recreating that dreamy restaurant dessert at home, you’re in for an absolute treat: the Cheesecake Factory Italian Lemon Cream Cake is a showstopper that combines delicate white cake, a bright and fluffy lemon cream filling, and a buttery crumb finish. This cake strikes that perfect harmony between sweet and tangy, making every bite irresistible. Whether it’s for a special celebration or simply to brighten a weekday, you’re sure to fall in love with its melt-in-your-mouth texture and zingy citrus notes.
Ingredients You’ll Need
The magic of this cake lies in the balance of simple, quality ingredients that come together for a truly memorable dessert. Each component, from the cake base to the creamy filling and signature crumb, brings something unique to the table—so don’t skip a thing!
- White cake mix or homemade batter: The foundation for that soft, tender crumb. Go with homemade if you’re feeling ambitious, but a good box mix will work wonders, too.
- Cream cheese (8 oz, softened): The backbone of the lemon cream, giving it luscious body and subtle tang.
- Powdered sugar (1 cup): Sweetens the filling without any grittiness for that silky texture.
- Heavy whipping cream (1/2 cup): Adds levity and richness, whipping up the filling into a cloud-like consistency.
- Lemon juice (2 tablespoons): Freshly squeezed is best for that bright, zesty flavor punch.
- Lemon zest (1 tablespoon): Intensifies the citrus aroma and gives little speckles of color.
- Vanilla extract (1/2 teaspoon for filling, 1/2 teaspoon for crumb): Rounds out all the tart notes, making every bite taste balanced.
- All-purpose flour (1 cup): Bakes up into golden, crispy crumbles for that signature coating.
- Granulated sugar (1/2 cup): Sweetens the crumb and helps with crispness.
- Unsalted butter (1/4 cup, cold and cubed): Essential for a buttery, crunchy crumb topping.
- Optional garnish—lemon zest or powdered sugar: A beautiful and aromatic finishing touch before serving.
How to Make Cheesecake Factory Italian Lemon Cream Cake
Step 1: Bake the Cake Base
Start by preheating your oven to 350°F (175°C) and prepping your two 9-inch round cake pans with butter, flour, or parchment paper. Mix up your white cake batter—whether it’s from a box or homemade—and divide it evenly between the pans. After baking for about 25 minutes, let those golden beauties cool completely before you go any further. This ensures no melting cream and a sturdy structure for layering.
Step 2: Create the Lemon Cream Filling
Place softened cream cheese in a mixing bowl and whip it until it’s smooth. Gradually add in the powdered sugar, beating until everything’s creamy and lump-free. Next, pour in the cold heavy cream, lemon juice, lemon zest, and vanilla extract. Whip at high speed until the mixture becomes pillowy, thick, and irresistibly fluffy. Pop it in the fridge to chill while you move on.
Step 3: Prepare the Crumb Coating
Mix the flour and granulated sugar in a bowl, then use a pastry blender or a fork to cut in the cold, cubed butter. You’re aiming for a crumbly, wet-sand texture. Stir in a splash of vanilla extract, then spread the mixture onto a baking sheet and bake at 300°F (150°C) for about 15 to 18 minutes, giving it a stir once or twice. The result? Golden, sweet, crispy crumbs that will bring the Cheesecake Factory Italian Lemon Cream Cake to life!
Step 4: Assemble and Layer
Once your cakes are fully cool, carefully slice each layer in half horizontally if you want extra drama and more layers—totally optional but worth it. Spread a generous layer of lemon cream filling between each cake slice, stacking them gently. Use the remaining cream to coat the exterior for that signature “naked” look. Finally, pat the crumb coating all around the sides, pressing lightly so it sticks but doesn’t smush the cake. Chill the finished cake for at least two hours, which helps the layers set and intensifies the flavors.
Step 5: The Finishing Touches
Just before serving, dust the top with a fine layer of powdered sugar or scatter over even more fresh lemon zest for an extra citrus kick. Now, slice and revel in every dreamy, creamy bite of your homemade Cheesecake Factory Italian Lemon Cream Cake!
How to Serve Cheesecake Factory Italian Lemon Cream Cake
Garnishes
To make your cake look as beautiful as it tastes, top it with a flurry of freshly grated lemon zest or a light dusting of powdered sugar right before serving. Not only does it add a burst of color and brightness, but it beautifully echoes the flavors within. If you love a little flourish, a few thin candied lemon slices or even edible flowers can take your presentation to the next level.
Side Dishes
This cake is mouthwatering on its own, but it pairs deliciously with some fresh seasonal berries—think raspberries or blueberries for a hint of tartness. A scoop of homemade vanilla gelato or creamy lemon sorbet alongside a slice of Cheesecake Factory Italian Lemon Cream Cake turns dessert into a dreamy Italian-inspired treat. Finish with a cup of coffee, espresso, or herbal tea for the ultimate after-dinner experience.
Creative Ways to Present
For a show-stopping display, consider serving the cake as petite squares for a dessert buffet or cutting it into thin, elegant wedges and arranging them in a spiral pattern. Individual mini cakes using a large biscuit cutter are also sure to impress a crowd. If it’s for a birthday or anniversary, fresh flowers or a sparkler add a festive touch worthy of the occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesecake Factory Italian Lemon Cream Cake will stay fresh and delicious for up to four days in the refrigerator. Wrap slices tightly in plastic wrap or place them in an airtight container to prevent the delicate cream from absorbing any fridge odors. The crumb coating will stay pleasantly crisp for the first day or two before softening slightly.
Freezing
If you’d like to prepare the cake ahead, you can freeze fully assembled slices for up to one month. Wrap each piece well with plastic wrap, then with foil to guard against freezer burn. Thaw overnight in the refrigerator before enjoying—this preserves the cake’s fabulous textures and flavors.
Reheating
This cake is best enjoyed cold or at room temperature, so there’s no need to reheat! If serving directly from the fridge, let the slices sit out for about 10 to 15 minutes, allowing the lemon cream to soften and the aromas to bloom. That’s all it takes to enjoy that irresistible fresh-from-the-bakery taste.
FAQs
Can I use a different citrus fruit for the filling?
Absolutely! While lemon is classic for the Cheesecake Factory Italian Lemon Cream Cake, you can substitute lime or even orange for a fun twist. Just keep the juice and zest measurements the same—the flavor will transform but the creamy texture remains divine.
How do I prevent the cake from sticking to the pans?
Generously grease and flour your pans, or line the bottoms with parchment circles for easy release. Letting the cakes cool for a few minutes before turning them out also helps prevent any sticking mishaps.
Can I make the cake layers from scratch instead of using a mix?
Definitely! Use your favorite homemade white cake recipe if you have a little extra time. It won’t change the basic structure of the Cheesecake Factory Italian Lemon Cream Cake, but a homemade base can add a slightly denser, richer character.
What’s the best way to slice the cake neatly?
Use a long, sharp, serrated knife, and wipe the blade clean after each cut for those perfect, bakery-worthy slices. Chilling the cake before slicing also helps keep those creamy layers tidy and in place.
Can I add lemon curd between the layers?
Yes, adding a thin smear of good-quality lemon curd between layers is a wonderful way to boost the citrusy punch. It’s an easy way to make your Cheesecake Factory Italian Lemon Cream Cake extra decadent for lemon lovers!
Final Thoughts
If you crave a dessert that brings the wow factor and tastes just as good as it looks, you truly can’t go wrong with the Cheesecake Factory Italian Lemon Cream Cake. So gather your ingredients, set aside a little time, and let your kitchen fill with the scent of fresh citrus and warm cake. Trust me, one slice will never be enough—make it once, and it’s sure to become your new go-to special occasion cake!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of the Cheesecake Factory Italian Lemon Cream Cake with layers of white cake infused with a luscious lemon cream filling and topped with a buttery crumb coating. This decadent dessert is perfect for special occasions or whenever you crave a taste of citrusy sweetness.
Ingredients
For the cake:
- 1 box white cake mix (plus ingredients as directed), or homemade white cake batter
For the lemon cream filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
For the crumb coating:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 teaspoon vanilla extract
For optional garnish:
- Additional lemon zest or powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Prepare the cake: Prepare and bake the white cake according to package or recipe instructions. Let cakes cool completely.
- Make the lemon cream filling: Beat cream cheese, add powdered sugar, heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until light and fluffy. Chill.
- Create the crumb coating: Combine flour, sugar, cut in butter, add vanilla. Bake until golden and crisp.
- Assemble the cake: Slice cakes, spread lemon cream filling between layers and on the outside. Press crumb topping onto sides. Chill before serving.
- Finish and serve: Dust with powdered sugar or lemon zest before serving.
Notes
- Enhance the lemon flavor with extract or curd between layers.
- Best enjoyed after chilling overnight.
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