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
Scale
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
