Light, tangy, and impossibly creamy, the Cheesecake Factory Italian Lemon Cream Cake Recipe is my go-to dessert when I’m craving something that’s both elegant and utterly comforting. With soft, moist layers of delicate vanilla-almond cake, a whipped mascarpone lemon cream center, and a tender crumbly topping, this showstopper captures everything I adore about restaurant-quality baking at home. If you love that bright citrus zing paired with melt-in-your-mouth texture, get ready for a slice of happiness you’ll dream about long after the last crumb is gone!
Ingredients You’ll Need
You might be surprised by how approachable this ingredient list is! Each component brings something special—think richness, lift, or just the right hit of lemon that makes the Cheesecake Factory Italian Lemon Cream Cake Recipe so irresistible. Here’s what you’ll need for every luscious layer:
- All-purpose flour: The foundation for a tender, fluffy cake crumb that holds everything together beautifully.
- Baking powder: Gives the cake its lovely rise and keeps it light, not dense.
- Salt: Just a touch enhances every flavor, from citrus to creamy sweetness.
- Unsalted butter (softened): Adds rich flavor throughout and creates a soft, moist cake texture.
- Granulated sugar: Sweetens the cake and builds that golden-brown finish.
- Eggs: Provide structure and moisture, making your cake slices picture-perfect.
- Vanilla extract: Infuses warmth and depth in both cake and filling.
- Almond extract: A hint of almond brings a special, subtle flavor you’ll notice in every bite.
- Buttermilk: Makes the cake ultra-tender and adds gentle tang that balances the lemon cream.
- Fresh lemon juice & zest: Bright, fresh lemon breathes life and zing into the whole cake and the dreamy filling—don’t skimp!
- Heavy cream: Whips up to a billowy texture for the luscious lemon cream layer.
- Mascarpone cheese (softened): Creates a silky, creamy filling that’s lighter than cheesecake but just as satisfying.
- Powdered sugar: Blends seamlessly into the filling and adds a delicate dusting on top.
- Cold unsalted butter (for crumbs): Ensures a perfectly crisp, buttery crumb topping.
- Optional garnish: More powdered sugar and thin lemon slices make for a beautiful finish.
How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe
Step 1: Prepare and Bake the Cake
Preheat your oven to 350°F and grease a 9-inch round cake pan—this way, the cake pops out easily and looks picture perfect. Combine flour, baking powder, and salt in a medium bowl. In a large mixing bowl, cream together the softened butter and sugar until it’s pale and fluffy. Beat in the eggs one at a time, then add the vanilla, almond extract, lemon juice, and zest. Alternately add the dry ingredients and buttermilk, mixing just until combined. Smooth the batter evenly into your prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean. Set the cake aside to cool completely on a wire rack.
Step 2: Whip Up the Lemon Cream Filling
While your kitchen fills with the scent of fresh-baked cake, whip the heavy cream into soft peaks in a cold mixing bowl—this makes the filling cloud-like. In another bowl, beat together mascarpone, powdered sugar, lemon juice, zest, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture to make the dreamiest lemon cream (try not to eat it all by the spoonful!). Chill this mixture until you’re ready to assemble.
Step 3: Make the Crumb Topping
For that signature Cheesecake Factory Italian Lemon Cream Cake Recipe finish, combine flour, sugar, and salt in a bowl. Add cold diced butter, then use a fork or your fingertips to blend everything into coarse crumbs. Scatter the crumb topping on a baking sheet and bake at 350°F for 10–12 minutes, until lightly golden and crisp. Let it cool completely so it stays nice and crunchy.
Step 4: Assemble the Cake
Once the cake is cooled, slice it horizontally to create two even layers—take your time here for an even, pretty result. Spread all of that bright, fluffy lemon cream filling on the bottom layer, then gently place the top layer back on. Lightly press the cooled crumb topping over the entire surface so each bite gets a buttery crunch. Dust generously with powdered sugar and finish with a few lemon slices if you’re feeling extra fancy.
Step 5: Chill and Serve
Once assembled, pop the cake in the fridge to chill for at least an hour. This helps the flavors meld and makes it easier to slice gorgeous, bakery-style wedges. When you’re ready to serve, use a sharp knife, wipe it between cuts, and prepare for oohs and ahhs at your very own Cheesecake Factory Italian Lemon Cream Cake Recipe reveal!
How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe
Garnishes
The right finishing touches make this cake shine! A simple dusting of powdered sugar creates a showstopping, snowy effect, and thin, bright lemon slices or even edible flowers add elegance and hint at the cake’s citrusy punch. You can also sprinkle extra lemon zest for pure sunshine flavor.
Side Dishes
This cake is a star all on its own, but it pairs beautifully with fresh berries, a scoop of vanilla gelato, or a dollop of lightly sweetened whipped cream. For a party, serve it alongside espresso or a zippy lemon-infused tea to perfectly balance the richness of the filling.
Creative Ways to Present
Consider turning slices into a trifle layered with berries and extra filling, or cut the cake into mini squares for a dessert platter. For personal flair, dress the platter up with mint leaves, candied lemon peel, or a swirl of berry coulis, giving your Cheesecake Factory Italian Lemon Cream Cake Recipe a signature touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered in the refrigerator, where it will stay fresh for up to 3 days. Make sure it’s well-wrapped or in an airtight container to keep the cream filling soft and the crumb topping crisp.
Freezing
This cake actually freezes quite well! Wrap individual slices tightly in plastic wrap and place in an airtight container. They’ll keep for about a month. Thaw overnight in the fridge before enjoying—you’ll be amazed at how the flavors stay bright and delicious.
Reheating
No need to reheat this delight; it’s best served slightly chilled or at cool room temperature. Too much warmth and the cream filling might get soft, so simply remove from the fridge about 15–20 minutes before serving for ideal texture.
FAQs
Can I make this cake ahead of time?
Absolutely! In fact, the Cheesecake Factory Italian Lemon Cream Cake Recipe actually improves as it sits, giving the flavors time to meld. Assemble the cake up to a day in advance and keep it chilled until serving.
Is there a substitute for mascarpone cheese?
If you can’t find mascarpone, full-fat cream cheese is your best backup. It will make the filling slightly tangier and denser but still absolutely delicious and creamy.
Can I bake the cake layers in advance?
Yes! You can make the cake base a day ahead, wrap tightly after cooling, and store at room temperature, then assemble everything with the chilled filling and crumbs whenever you’re ready.
How do I get nice, clean slices?
Chilling the assembled cake for at least an hour really helps. Use a long, sharp knife, wipe it clean between each cut, and take your time for those perfect bakery-style wedges.
Can I use bottled lemon juice?
Fresh is best here, not just for the juice but for the zest as well. The bright, lively flavor of fresh lemons is what sets this Cheesecake Factory Italian Lemon Cream Cake Recipe apart!
Final Thoughts
If you’re dreaming of that iconic Cheesecake Factory Italian Lemon Cream Cake Recipe at your next celebration—or just on a random Tuesday—this is the one to try. Simple ingredients, big flavor, and a creamy finish that’s pure joy in every bite. Give it a go, and don’t be surprised if this lemony beauty becomes your new favorite dessert too!
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Cheesecake Factory Italian Lemon Cream Cake Recipe
- Total Time: 1 hour (plus chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Cheesecake Factory’s Italian Lemon Cream Cake with this homemade recipe. A tender lemon-infused cake filled with luscious lemon cream and topped with buttery crumbs, this dessert is a citrus lover’s dream.
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup buttermilk
- 2 tbsp fresh lemon juice
- zest of 1 lemon
For the Lemon Cream Filling:
- 1 cup heavy cream
- 8 oz mascarpone cheese (softened)
- ¾ cup powdered sugar
- 2 tbsp fresh lemon juice
- zest of 1 lemon
- ½ tsp vanilla extract
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup cold unsalted butter (cut into small pieces)
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- Prepare Cake: Mix dry ingredients and wet ingredients separately. Combine and bake until a toothpick comes out clean. Cool.
- Make Filling: Whip cream, beat mascarpone with sugar, lemon, and vanilla. Fold in cream and chill.
- Create Topping: Mix crumb ingredients, bake, and cool.
- Assemble Cake: Slice cake, spread filling, top with second layer, add crumbs, and garnish. Chill before serving.
Notes
- Chill cake before slicing for cleaner cuts.
- Substitute cream cheese for mascarpone if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
