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.
