If you adore bright, luscious flavors with a creamy, dreamy texture, then you absolutely must try the Cheesecake Factory Italian Lemon Cream Cake Recipe. This cake is a divine celebration of fresh lemon brightness combined with the richness of mascarpone cream, all layered between tender, buttery cake that melts in your mouth. It’s a masterpiece that captures the essence of Italian-American dessert magic, perfect for any occasion where you want to impress yourself and your loved ones with something truly special.
Ingredients You’ll Need
The beauty of the Cheesecake Factory Italian Lemon Cream Cake Recipe lies in its simple yet indispensable ingredients. Each one plays a vital role, balancing flavors, textures, and that tantalizing lemony zing you’ll crave.
- All-purpose flour: The backbone of your cake, providing structure and tenderness.
- Baking powder: Essential for that perfect rise and airy crumb.
- Salt: A tiny pinch to enhance all the sweet and tangy flavors.
- Unsalted butter: Adds richness and a velvety crumb when creamed with sugar.
- Granulated sugar: Sweetness that balances the tart lemon perfectly.
- Large eggs: They bind everything together and add moisture.
- Lemon zest: Bursts of citrus oils that deliver fresh aroma and flavor.
- Vanilla extract: Acts like a warm hug, rounding out the flavors beautifully.
- Whole milk: Keeps the cake moist and tender.
- Heavy whipping cream: For whipping up that luscious, light lemon cream filling.
- Mascarpone cheese: The star of the filling offering a creamy, slightly sweet texture.
- Powdered sugar: Sweetens the filling to just the right degree and adds that silky smoothness.
- Fresh lemon juice: Gives the filling a tart brightness to complement the richness.
- For the crumb coating: Flour, sugar, cold butter, and salt come together to add delightful texture and a subtle crunch.
- Optional garnishes: Powdered sugar and lemon slices for that extra touch of elegance.
How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe
Step 1: Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing two 9-inch cake pans. The initial step involves whisking your dry ingredients together; flour, baking powder, and salt create the perfect foundation. Then, cream the unsalted butter and sugar until light and fluffy—a step that’s key for a tender crumb. One by one, beat in the eggs to build structure, and fold in the lemon zest and vanilla extract for that signature flavor. Gradually introduce your flour mixture alternating with milk to maintain a smooth, luscious batter.
Step 2: Baking the Cake Layers
Divide your batter evenly between the pans, smoothing the tops for even baking. Bake for about 25–30 minutes, or until a toothpick comes out clean—this means you have a perfectly baked, moist cake. Let the layers cool slightly in the pans before transferring to a wire rack to cool completely; this step prevents breakage and ensures a stable layer for filling.
Step 3: Making the Lemon Cream Filling
Whipping heavy cream to stiff peaks is where the magic of lightness happens. In a separate bowl, beat mascarpone cheese with powdered sugar, fresh lemon juice, and lemon zest to create a smooth, tangy base. Gently fold in the whipped cream, combining everything to a fluffy, luscious lemon cream that promises each bite will be heavenly.
Step 4: Crafting the Crumb Coating
For the crumb topping, combine flour, sugar, salt, and chunks of cold butter until the mixture resembles coarse crumbs. Bake these crumbs for 10-12 minutes until golden and crisp, adding a lovely textural contrast to the soft cake and delicate cream.
Step 5: Assembling the Cake
Carefully slice each cooled cake horizontally to create four thin layers, if you like, which increases the cream-to-cake ratio delightfully. Spread the lemon cream filling generously between each layer, then cover the entire cake with the remaining filling. Press the crumb coating onto the sides for a rustic, elegant look. Chill the cake for at least two hours so the flavors can meld beautifully and the cake firms up for clean, perfect slices.
How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe
Garnishes
Simple garnishes often make the best impression. Dusting the finished cake with powdered sugar adds a snowy, delicate touch while thin lemon slices introduce a zesty freshness plus an inviting burst of color. These little details elevate the presentation and the eating experience, making your cake look and taste like it came straight from the Cheesecake Factory.
Side Dishes
This Italian lemon cream cake pairs wonderfully with light refreshments like freshly brewed tea, a crisp glass of sparkling wine, or even a fruity sorbet. The cake’s richness is complemented perfectly by something crisp and refreshing, balancing every bite and sip.
Creative Ways to Present
For a show-stopping dessert table, serve the cake on a beautiful pedestal cake stand and surround it with edible flowers or candied lemon peel. You can also portion the cake into elegant individual mini cakes or trifles layered in clear glasses, showcasing those gorgeous lemony layers and crumb topping.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your cheesecake wrapped tightly with plastic wrap or in an airtight container to preserve its moisture and flavors. Stored in the refrigerator, it will stay fresh for up to 3 days, making it easy to enjoy a slice whenever a lemony craving hits.
Freezing
This cake freezes beautifully and is a great make-ahead option for busy days. Wrap the chilled cake securely in plastic wrap and then foil before freezing. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Since this cake is best served chilled, there’s no need for reheating. If you prefer it slightly less cold, simply allow slices to sit at room temperature for 15-20 minutes before serving, allowing the mascarpone cream to soften and bring out all the luscious flavors.
FAQs
Can I substitute mascarpone cheese with cream cheese in the Cheesecake Factory Italian Lemon Cream Cake Recipe?
Yes, cream cheese can be used as a substitute; however, expect a tangier, denser filling. Mascarpone provides a creamier, milder flavor that defines the cake’s character, so mascarpone is preferred if possible.
How long does the Cheesecake Factory Italian Lemon Cream Cake last in the refrigerator?
The cake stays fresh and delicious for up to 3 days when properly stored in an airtight container or wrapped well in plastic wrap.
Can I make this cake gluten-free?
You can use a gluten-free flour blend in place of all-purpose flour, but be mindful that texture and rise might vary slightly. It’s best to use blends designed for baking to ensure the crumb holds together nicely.
Is it necessary to slice the cake layers horizontally for this recipe?
It’s optional but highly recommended. Slicing the cake into thinner layers allows for more lemon cream filling distributed throughout, enhancing the overall texture and flavor experience.
Can the crumb coating be made ahead of time?
Absolutely! The crumb topping can be prepared and baked a day in advance and stored in an airtight container until you’re ready to assemble, saving you time on the day you serve the cake.
Final Thoughts
There’s something so joyful about creating the Cheesecake Factory Italian Lemon Cream Cake Recipe at home—a dessert that looks like a special occasion but feels like a warm hug in every bite. I encourage you to give this recipe a try, share it with people you love, and enjoy the fresh lemony bliss that will surely bring a smile to your table and heart.
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour plus at least 2 hours chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Cheesecake Factory Italian Lemon Cream Cake is a luscious dessert combining a tender lemon-flavored cake with a creamy mascarpone lemon filling and a buttery crumb coating. Perfectly balanced with fresh lemon zest and juice, it’s great for celebrations or to impress your guests with a classic Italian-American favorite.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese, softened
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For the Crumb Coating:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup cold unsalted butter, cubed
- pinch of salt
Optional Garnish:
- powdered sugar
- lemon slices
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt thoroughly. In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes. Add the eggs one at a time, ensuring each is well combined before adding the next. Stir in the lemon zest and vanilla extract. Gradually add the flour mixture in three parts, alternating with the whole milk, starting and ending with the flour. Mix just until combined, taking care not to overmix.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Place them in the preheated oven and bake for 25–30 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. Once done, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Lemon Cream Filling: In a chilled bowl, whip the heavy whipping cream to stiff peaks using an electric mixer. In another bowl, beat together the softened mascarpone cheese, powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until it is fully combined and smooth, taking care to retain the airiness.
- Prepare the Crumb Coating: Combine the flour, sugar, and a pinch of salt in a bowl. Add the cold cubed butter and cut it into the mixture using a fork or pastry blender until it resembles coarse crumbs. Spread these crumbs evenly on a baking sheet and bake at 350°F for 10–12 minutes, or until golden brown. Allow the crumbs to cool completely before using.
- Assemble the Cake: Optionally, slice each cooled cake layer horizontally to create four thin layers for a layered structure. Spread a generous amount of the lemon cream filling between each layer. Use the remaining filling to cover the top and sides of the cake evenly. Press the cooled crumb mixture gently onto the sides of the cake to create a textured coating. Chill the assembled cake in the refrigerator for at least 2 hours to allow the flavors to meld and the cream to set.
- Serve: Just before serving, dust the cake with powdered sugar and garnish with fresh lemon slices for an elegant finishing touch.
Notes
- Chilling the cake before serving not only enhances the flavors but also allows for easier and cleaner slicing.
- The crumb coating can be prepared a day ahead and stored in an airtight container to save time.
- If mascarpone cheese is unavailable, cream cheese can be used as a substitute, though it will yield a slightly tangier flavor.
