If you’re searching for a show-stopping dessert that’s light, luscious, and satisfyingly tangy, look no further than the Cheesecake Factory Italian Lemon Cream Cake. This dreamy cake layers moist white cake with a cloud-like lemon mascarpone filling and a crunchy coconut-almond exterior, all dusted in a sweet veil of powdered sugar. Every bite is a burst of creamy citrus freshness, with just enough whimsy to make it feel utterly special. Whether you’re celebrating a big event or just want to treat yourself to a slice of sunshine, this copycat recipe delivers all the restaurant-worthy flair — right from your home oven!
Ingredients You’ll Need
Ingredients You’ll Need
This dessert feels so elegant, but the ingredients are straightforward and each one brings something essential to the table—richness, tang, texture, and a pop of color. Gather these simple staples and you’ll be well on your way to making Cheesecake Factory Italian Lemon Cream Cake at home.
- White cake mix (plus ingredients listed on box): The perfect base for tender, reliable cake layers with a delicate flavor that lets the lemon cream shine.
- Heavy whipping cream: Whipped into billowy peaks, it lightens the mascarpone and gives that signature airy texture to the filling.
- Mascarpone cheese (softened): The magical Italian ingredient that adds silkiness and subtle richness to the lemon cream.
- Powdered sugar: Dissolves smoothly into the cream, adding just the right level of sweetness without grit.
- Lemon zest: Intensifies the citrus aroma and gives each bite a fresh, zippy finish.
- Fresh lemon juice: Brightens and balances the cream, making the filling truly sing.
- Vanilla extract: Rounds out the flavors and adds warmth to both the cake and the cream.
- Sweetened shredded coconut (toasted): Brings beautiful golden color and irresistible crunch along the cake’s outer edge.
- Sliced almonds (toasted, optional): A lovely finishing touch for extra nuttiness and texture, especially if you like a bit of crunch.
- Extra powdered sugar (for dusting): Adds that bakery-perfect, snowy look right before serving.
How to Make Cheesecake Factory Italian Lemon Cream Cake
Step 1: Bake the Cake Layers
Begin by mixing your white cake batter according to the directions on the boxed cake mix, then pour the batter evenly into two 9-inch round cake pans. Bake as directed on the box, and let those beautiful cakes cool completely on a wire rack. This is your foundation—a blank canvas waiting for layers of citrusy cream and coconut delight!
Step 2: Prepare the Lemon Cream Filling
While the cake cools, whip your heavy cream until soft peaks form—think pillowy, not stiff. In a separate bowl, blend the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until the mixture is decadently smooth. Then gently fold in the whipped cream, using a spatula so you don’t knock out all that gorgeous air. The filling should be creamy, dreamy, and full of sunny lemon flavor.
Step 3: Slice and Layer
Once your cakes are completely cool, carefully slice each layer horizontally to make four even layers. Place your first layer on a serving plate and spread a generous helping of lemon cream filling on top—don’t be shy, this is what makes the cake magical! Continue stacking and spreading until all layers are assembled, finishing with a crown of lemon cream on top.
Step 4: Decorate the Sides
Press toasted coconut gently around the sides of the cake, letting the sweet, nutty aroma envelope the creamy filling. For a little extra elegance (and crunch), sprinkle on some toasted sliced almonds if you like. This step turns your cake into a showstopper, with a burst of color and texture in every slice.
Step 5: Chill & Finish
Dust the entire cake with a shower of powdered sugar for that classic look. Pop it in the refrigerator for at least two hours—this allows the flavors to meld and the filling to set, so your slices come out perfectly neat with every cut. Patience, my friend, really pays off here!
How to Serve Cheesecake Factory Italian Lemon Cream Cake
Garnishes
This cake loves a finishing touch, so sprinkle a little extra lemon zest or a twist of lemon peel right on top, alongside a few fresh mint leaves if you have them. The garnish adds brightness and takes presentation to the next level.
Side Dishes
Since the Cheesecake Factory Italian Lemon Cream Cake is so light, it pairs beautifully with a bowl of fresh berries or a scoop of vanilla bean gelato. If you’re feeling fancy, pair it with a glass of chilled limoncello or a cappuccino to make dessert feel even more like an Italian café treat.
Creative Ways to Present
For a party, slice the cake into small squares, pop each one into a cupcake liner, and serve on a platter for an easy finger-food twist. Or plate each slice with a drizzle of raspberry coulis and a sprinkle of toasted coconut on the plate for some restaurant flair—your guests will be wowed!
Make Ahead and Storage
Storing Leftovers
Got extra Cheesecake Factory Italian Lemon Cream Cake? Lucky you! Store slices in an airtight container in the refrigerator. The cake keeps beautifully for up to 3 days—and some say the flavors get even better as they mingle overnight.
Freezing
If you want to freeze the cake, wrap individual slices snugly in plastic wrap and then foil, then tuck them into a freezer-safe bag. The cake will taste fresh for up to one month. For best texture, thaw in the fridge overnight before enjoying.
Reheating
While this cake is meant to be enjoyed chilled, if you prefer it slightly warmer, let a slice sit at room temperature for about 15 minutes before serving. Avoid microwaving, as that can melt the luscious cream and ruin the texture. Patience wins here!
FAQs
Can I use homemade white cake instead of a boxed mix?
Absolutely! If you have a favorite scratch recipe, go for it. The boxed mix just saves time and gives consistent results, but a homemade vanilla or white cake works beautifully with the lemon mascarpone filling.
What can I substitute for mascarpone cheese?
If you can’t find mascarpone, full-fat cream cheese is the next best thing—just let it soften fully before mixing. The texture will be slightly denser, but still delicious and tangy.
Can I make Cheesecake Factory Italian Lemon Cream Cake ahead of time?
Yes! This is an ideal make-ahead dessert. You can assemble the cake a day before and stash it in the fridge. In fact, chilling overnight lets the flavors marry and makes for even cleaner slices.
How do I toast coconut and almonds?
Spread the shredded coconut and sliced almonds evenly on a baking sheet and place in a 325°F oven. Stir every few minutes until golden and fragrant—it usually takes about 8 to 10 minutes. Let them cool before pressing onto the cake.
Is this cake very sweet?
Surprisingly no! The tangy lemon filling balances the sweet cake and coconut perfectly. If you like it even more tart, add a splash more lemon juice or a bit of lemon syrup.
Final Thoughts
Honestly, the Cheesecake Factory Italian Lemon Cream Cake feels like a love letter to citrus lovers everywhere—and now you can bring that sunshine home. Give yourself a little bakery magic and try this recipe, then bask in the “wow” from every lucky taster. Happy baking, and enjoy every creamy, lemony bite!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Total Time: 50 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of Cheesecake Factory’s Italian Lemon Cream Cake with this delightful recipe. Layers of moist white cake are filled with a luscious lemon cream and topped with toasted coconut and almonds for a decadent treat.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on box)
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese (softened)
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Topping:
- 1 1/2 cups sweetened shredded coconut (toasted)
- 1/2 cup sliced almonds (toasted, optional)
- extra powdered sugar for dusting
Instructions
- Prepare the Cake: Prepare the white cake according to the package directions, dividing the batter evenly between two 9-inch round cake pans. Bake according to package instructions, then let the cakes cool completely.
- Make the Lemon Cream Filling: In a large mixing bowl, beat the heavy cream until soft peaks form. In a separate bowl, combine mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Assemble the Cake: Once the cakes are cool, slice each layer in half horizontally to create four layers. Place one layer on a serving plate and spread a generous amount of lemon cream filling on top. Repeat with the remaining layers, finishing with a layer of filling on top. Press toasted coconut around the sides of the cake and top with sliced almonds if desired. Dust with powdered sugar before serving. Refrigerate for at least 2 hours before slicing for best results.
Notes
- For added lemon flavor, brush each cake layer with lemon syrup (made from equal parts sugar and lemon juice) before adding the filling.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
