Cheesecake Factory Italian Lemon Cream Cake Recipe

If you’ve ever found yourself daydreaming about a slice of the famous Cheesecake Factory Italian Lemon Cream Cake, you’re not alone! This enchanting dessert layers a perfectly fluffy vanilla cake with a cloudlike lemon mascarpone cream and an irresistible crumb topping. It delivers just the right balance of rich, tangy, and sweet—each bite transports you to a sunlit Italian café. I’m here to help you make this restaurant favorite at home, so you can wow your loved ones and indulge your cravings, no reservation required.

Ingredients You’ll Need

This cake looks like it belongs in a pastry shop window, but you’ll be pleased to find the ingredients are delightful in their simplicity. Each one plays its part, from the bright burst of lemon zest to the creamy mascarpone, ensuring flavor and texture are absolutely spot on.

• All-purpose flour: The backbone of both the cake and crumb topping, flour gives structure and softness to every layer.
• Baking powder & baking soda: The double boost that ensures your cake rises beautifully light and fluffy.
• Salt: Don’t skip it; a touch balances all the sweet and enhances those lemony notes.
• Unsalted butter: Used at different temperatures in cake and crumbs, it lends rich flavor and a tender crumb.
• Granulated sugar: For sweetness in the cake and a delicate texture you can’t resist.
• Vegetable oil: Brings added moisture for that perfect melt-in-your-mouth bite.
• Eggs: Provide structure and richness—make sure they’re at room temperature for even mixing.
• Vanilla extract: Boosts the cake’s flavor and adds a soft, aromatic warmth.
• Whole milk: Ensures a creamy, tender cake crumb—room temperature helps everything blend smoothly.
• Powdered sugar: Delivers sweetness and smooth texture to both the crumb and the mascarpone cream.
• Lemon zest & juice: Bright and zingy, they wake up the mascarpone filling with a lively citrus spark.
• Heavy whipping cream: Whipped to soft peaks, it gives the filling its signature cloud-like lightness.
• Mascarpone cheese: The soul of the filling—rich, creamy, and just a touch tangy.

How to Make Cheesecake Factory Italian Lemon Cream Cake

Step 1: Prepare the Vanilla Cake Layers

Start by preheating your oven to 350°F and prepping two 8-inch round cake pans with parchment paper. Whisk together your dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl. In a large bowl or stand mixer, cream the butter and sugar until fluffy, then blend in the oil and eggs. Slowly mix in vanilla and milk, then stir in the dry mixture. Pour the batter into your pans and bake until golden and a toothpick comes out clean, about 25–30 minutes. Cool the cakes for 5 minutes, then turn them onto a rack to finish cooling completely.

Step 2: Make the Crumb Topping

While the cakes cool, toast flour for the crumb topping in your oven for about 5 minutes to remove any raw taste. After it cools, mix the toasted flour with powdered sugar, then use a pastry cutter, fork, or your hands to work in cold butter. You’re aiming for small, crumbly bits—nothing too chunky. Finally, stir in lemon zest and vanilla, then chill the crumbles for at least an hour to help them set up nicely.

Step 3: Whip Up the Lemon Mascarpone Cream Filling

Now comes the dreamy filling! Start by whipping your heavy cream to stiff peaks. In a separate bowl, blend together mascarpone, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate those precious airy peaks. Place this luscious filling in the fridge to chill while you prep the cake for assembly.

Step 4: Assemble the Cheesecake Factory Italian Lemon Cream Cake

Ready for the most satisfying part? Lay one cake layer on your serving plate and spread or pipe on most of the lemon mascarpone filling, reserving about 3/4 cup. Top with the second cake layer and cover the top and sides with the reserved cream. Sprinkle and press the chilled crumb topping generously onto the top and sides, pressing gently for the perfect homemade bakery finish. Refrigerate until you’re ready to serve, and enjoy!

How to Serve Cheesecake Factory Italian Lemon Cream Cake

Garnishes

A light dusting of powdered sugar just before serving makes the cake look divine and adds a touch of elegance. For a bright pop of color and flavor, try scattering a few curls of extra lemon zest on top—these little details really make your Cheesecake Factory Italian Lemon Cream Cake feel special.

Side Dishes

Keep things classic with a simple espresso or strong coffee, which cuts through the decadent cream beautifully. Fresh berries like raspberries or blueberries on the side are a lovely, lightly tart complement to the sweet and creamy cake layers.

Creative Ways to Present

For birthdays or celebrations, style your Cheesecake Factory Italian Lemon Cream Cake as a showstopping centerpiece. You can pipe extra lemon cream in rosettes around the base or add edible flowers for a hint of whimsy and color—trust me, your guests will be charmed before the first bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), keep the cake covered in the refrigerator for up to 3 days. The lemon mascarpone cream and crumb topping hold up deliciously, but covering it snugly helps prevent the cake from drying out or picking up fridge odors.

Freezing

Want to freeze your Cheesecake Factory Italian Lemon Cream Cake? Absolutely! Slice it and wrap each piece securely in plastic wrap, then foil, and freeze for up to 2 months. To thaw, transfer slices to the fridge overnight so the cream remains light and luscious.

Reheating

There’s no need to reheat this cake—it’s best enjoyed chilled or at cool room temperature. If you’ve frozen slices, let them come to temperature in the refrigerator, then savor each creamy, citrusy bite just like fresh.

FAQs

Can I make this cake a day ahead?

Absolutely! In fact, Cheesecake Factory Italian Lemon Cream Cake is often even better the next day, as the flavors meld and the crumb topping sets up perfectly. Just keep it chilled until serving.

What can I use instead of mascarpone cheese?

If mascarpone isn’t available, you can substitute full-fat cream cheese for a slightly tangier filling. Soften it first, and note that the consistency will be a bit thicker but still delicious.

How do I prevent my cake from sticking to the pans?

Be sure to line the pans with parchment paper and grease the sides well. Running a thin knife around the edge after baking also helps ensure your layers come out cleanly, ready for stacking.

Can I double the recipe for a larger crowd?

Of course! Simply double all the ingredients and use two 9-inch round pans, or bake the cakes in batches. A bigger Cheesecake Factory Italian Lemon Cream Cake means more to share—and more to love.

How do I get perfectly smooth filling and frosting?

The key is soft, room temperature mascarpone and gently folding in the whipped cream. Take your time, and don’t overmix; that’s what creates the luxurious texture that makes this cake unforgettable.

Final Thoughts

There’s a certain magic in recreating a beloved restaurant dessert at home, and this Cheesecake Factory Italian Lemon Cream Cake recipe brings all the bright, creamy joy right to your kitchen. I hope it becomes a repeat request in your house, too—happy baking!

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