Cheesecake Factory Italian Lemon Cream Cake

Why You’ll Love Cheesecake Factory Italian Lemon Cream Cake Recipe

This cake combines soft and fluffy cake layers with a smooth, citrus‑infused mascarpone filling and a delicate, buttery crumb topping for texture contrast. The lemon flavor is refreshing without being too sharp, and the cake looks impressive while remaining approachable for home bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Cake
3 cups all‑purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1¼ cups granulated sugar
½ cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature

For the Crumb Topping
½ cup all‑purpose flour
½ cup powdered sugar
4 tablespoons unsalted butter, cold
½ teaspoon lemon zest
¼ teaspoon vanilla extract

For the Lemon Mascarpone Cream Filling
1 cup heavy whipping cream
1 cup mascarpone cheese, room temperature
2 cups powdered sugar
½ teaspoon lemon zest
2 tablespoons lemon juice

Directions

1. Prepare the Cake Batter & Bake – Preheat the oven to 350°F (177°C). Line two 8‑inch cake pans with parchment paper and grease them. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy, then add oil, eggs, and vanilla. Alternate adding the dry mixture and milk until combined. Divide the batter between pans and bake for 25–30 minutes. Let cool completely.

2. Make the Crumb Topping – Combine flour and powdered sugar, then cut in cold butter until the mixture is crumbly. Stir in lemon zest and vanilla. Spread onto a parchment‑lined baking sheet and bake at 350°F (177°C) for 10–12 minutes, until lightly golden. Let cool and crumble.

3. Prepare the Lemon Mascarpone Cream – Whip the heavy cream to stiff peaks. In a separate bowl, mix mascarpone, powdered sugar, lemon zest, and lemon juice until smooth. Gently fold in the whipped cream.

4. Assemble the Cake Layers – Place one cooled cake layer on a serving plate, spread a generous portion of the lemon mascarpone cream over it, and top with the second cake layer.

5. Frost & Add Crumb Topping – Frost the top and sides of the cake with the remaining lemon cream. Press the crumb topping gently onto the top and sides.

6. Chill & Serve – Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.

Servings and timing

Servings: about 12 slices
Prep time: approximately 30 minutes
Bake time: about 25–30 minutes
Chill time: at least 1 hour before serving
Total time: around 2 hours (including cooling and chilling)

Variations

• Substitute mascarpone with cream cheese for a tangier filling.
• Add a thin layer of lemon curd between the cake and cream for an extra citrus punch.
• Use orange zest or limoncello in place of lemon for a twist.
• Decorate with fresh berries for a vibrant finish.
• Try vanilla cookie crumbs instead of lemon crumbs for a different texture.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 3–4 days. Before serving, allow slices to sit at room temperature for about 30 minutes to bring out the flavors. This cake is not suitable for reheating due to the mascarpone cream filling.

FAQs

What makes this cake “Italian”?

The mascarpone cheese used in the cream filling gives the cake an Italian-inspired richness, similar to classic Italian desserts like tiramisu.

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the crumb and filling a day in advance. Assemble the cake the day you plan to serve it.

How do I keep the cake from becoming soggy?

Ensure the crumb topping is completely cool and dry before applying it. Also, store the cake uncovered for the first hour in the fridge to help the topping set.

Can I freeze the cake?

You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly and thaw in the refrigerator before assembling.

Do I need special pans?

Standard 8‑inch round cake pans are perfect. For best results, use pans with straight sides to achieve even layers.

What if I don’t have mascarpone?

You can use cream cheese as a substitute. It will give the filling a slightly tangier flavor, but it will still be creamy and delicious.

Can I add lemon zest to the cake batter?

Yes, adding lemon zest to the cake batter is optional but enhances the overall citrus flavor.

Should I use fresh lemon juice?

Fresh lemon juice is recommended for the best flavor. Bottled lemon juice can have a more muted taste.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind that it may affect the texture and balance of sweetness in the cake.

Is this cake suitable for beginners?

Absolutely. While it has multiple components, the steps are simple and clear, making it achievable even for novice bakers.

Conclusion

Cheesecake Factory Italian Lemon Cream Cake is a showstopping dessert that’s both elegant and refreshing. With its soft vanilla cake layers, zesty lemon mascarpone filling, and delicate crumb topping, it’s perfect for spring and summer gatherings or anytime you’re craving a bright, citrusy treat. Whether you’re an experienced baker or just starting out, this cake offers satisfying results that everyone will love.