Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesecake Factory Italian Lemon Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 2 hours
  • Yield: 12 slices
  • Diet: Vegetarian

Description

This Cheesecake Factory-inspired Italian Lemon Cream Cake is a delightful citrus dessert featuring layers of soft vanilla cake, a luscious lemon mascarpone filling, and a crisp, buttery crumb topping. Perfect for spring and summer gatherings, this homemade Italian lemon cream cake offers a bright, refreshing flavor that makes it a standout among lemon desserts.

Ingredients

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, room temperature

  • 1 1/4 cups granulated sugar

  • 1/2 cup vegetable oil

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 cup whole milk, room temperature

For the crumb topping:

  • 1/2 cup all-purpose flour

  • 1/2 cup powdered sugar

  • 4 tablespoons unsalted butter, cold

  • 1/2 teaspoon lemon zest

  • 1/4 teaspoon vanilla extract

For the lemon mascarpone cream:

  • 1 cup heavy whipping cream

  • 1 cup mascarpone cheese, room temperature

  • 2 cups powdered sugar

  • 1/2 teaspoon lemon zest

  • 2 tablespoons lemon juice

Instructions

  • Preheat oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper and grease.

  • Whisk flour, baking powder, baking soda, and salt in a bowl.

  • Cream butter and granulated sugar until light and fluffy. Add oil, eggs, and vanilla; mix well.

  • Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with dry. Mix just until combined.

  • Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.

  • Prepare the crumb topping: Mix flour and powdered sugar, cut in cold butter until crumbly. Add lemon zest and vanilla. Bake on a parchment-lined sheet at 350°F (177°C) for 10–12 minutes. Cool and crumble.

  • Make lemon mascarpone cream: Whip cream to stiff peaks. In a separate bowl, beat mascarpone, powdered sugar, lemon zest, and juice until smooth. Fold in whipped cream.

  • Assemble: Place one cake layer on a serving plate, spread lemon mascarpone cream over the top.

  • Add the second layer, frost the top and sides with remaining cream.

  • Press crumb topping onto the cake’s top and sides.

  • Chill for at least 1 hour before serving.

Notes

  • Cake layers and crumb topping can be prepared a day in advance.

  • Ensure crumb topping is fully cooled before applying to preserve crunch.

  • Substitute mascarpone with cream cheese for a tangier flavor.

  • Add lemon curd between layers for more citrus punch.

  • Store cake refrigerated up to 4 days; let sit at room temp before serving.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://homecooksimple.com/cheesecake-factory-italian-lemon-cream-cake/