Name: Lemon Cream Cake (Cheesecake Factory-Inspired)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1/4 cup fresh lemon juice; Zest of 2 lemons; 1 teaspoon vanilla extract; 1 cup heavy cream (filling); 1/2 cup lemon juice (filling); Lemon zest (optional, filling); 4 tablespoons sugar (icing); 2 tablespoons lemon juice (icing); 1 cup heavy cream (icing); 2 teaspoons lemon zest (icing); Powdered sugar for decoration (optional)

Why You’ll Love Lemon Cream Cake (Cheesecake Factory-Inspired)Recipe

This lemon cream cake strikes the perfect balance between sweet and tangy. The moist cake layers are infused with fresh lemon juice and zest, while the creamy lemon filling adds a luxurious texture. Whether you’re serving it at a gathering or treating yourself at home, it brings bakery-quality flavor with simple, wholesome ingredients.

Ingredients

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

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1 cup heavy cream (filling)
1/2 cup lemon juice (filling)
Lemon zest (optional, filling)
4 tablespoons sugar (icing)
2 tablespoons lemon juice (icing)
1 cup heavy cream (icing)
2 teaspoons lemon zest (icing)
Powdered sugar for decoration (optional)

Directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Cream together the butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.
Stir in the lemon juice, lemon zest, and vanilla extract.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the filling, mix 1 cup heavy cream, 1/2 cup lemon juice, and optional lemon zest until smooth.
For the icing, whisk together 4 tablespoons sugar, 2 tablespoons lemon juice, 1 cup heavy cream, and 2 teaspoons lemon zest until well blended.
Spread the filling between the cake layers and top with the lemon icing.
Dust with powdered sugar for decoration, if desired.

Servings and timing

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Berry Twist: Add fresh raspberries or blueberries between the layers for a fruity variation.
Lighter Version: Substitute Greek yogurt for some of the heavy cream in the filling.
Gluten-Free: Use a 1:1 gluten-free flour blend to make the cake celiac-friendly.
Mini Cakes: Bake in muffin tins for individual lemon cream cake cupcakes.
Extra Lemony: Add lemon extract for even more citrus flavor.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
Reheating: While this cake is best enjoyed chilled, if you prefer a warmer slice, allow it to sit at room temperature for about 20 minutes.
Freezing: You can freeze the cake (frosted or unfrosted) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator.

FAQs

How can I make this cake more lemony?

Add a few drops of lemon extract to the batter or icing for a more intense citrus flavor.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead. Store it in the fridge, and it will be ready to serve the next day.

Is this cake suitable for vegetarians?

Yes, this cake is vegetarian as it contains no meat or gelatin-based products.

Can I use this recipe to make cupcakes?

Absolutely! Divide the batter into cupcake tins and bake for 15–20 minutes or until a toothpick comes out clean.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest the outer layer of the lemon, avoiding the white pith.

How do I keep my cake layers from sticking to the pan?

Grease and flour the pans well, or use parchment paper rounds for easy removal.

Can I reduce the sugar in the recipe?

You can reduce the sugar slightly, but it may affect the cake’s texture and sweetness.

Why is my cake dry?

Overbaking or using too much flour can cause dryness. Make sure to measure ingredients accurately and check for doneness a few minutes early.

What can I use instead of heavy cream?

For the filling and icing, you could use whipped topping or a mixture of milk and butter, though the texture and flavor will change.

Conclusion

This lemon cream cake is a refreshing and decadent dessert that brings together soft, lemony cake layers with a smooth, tangy cream filling. Inspired by a beloved Cheesecake Factory dessert, it’s easy enough for home bakers and impressive enough for special occasions. Whether you’re a citrus fan or just looking for a standout treat, this recipe delivers vibrant flavor and irresistible texture every time.