Cheesecake Factory Italian Lemon Cream Cake Recipe
Cheesecake Factory Italian Lemon Cream Cake is a delightfully tangy and creamy dessert featuring layers of moist vanilla cake, a luscious lemon mascarpone cream filling, and a crunchy lemon-scented crumb topping. Perfect for any special occasion or whenever you crave a refreshing, citrus-flavored treat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Vanilla Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup powdered sugar
- 4 tablespoons unsalted butter, cold
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
Lemon Mascarpone Cream Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese, room temperature
- 2 cups powdered sugar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Prepare the Cake Batter & Bake: Preheat your oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper and grease them. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add vegetable oil, eggs, and vanilla extract and mix until combined. Alternately add the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- Make the Crumb Topping: Combine flour and powdered sugar in a bowl. Cut in the cold butter until the mixture becomes crumbly. Stir in lemon zest and vanilla extract. Spread this mixture evenly on a parchment-lined baking sheet and bake at 350°F (177°C) for 10-12 minutes until golden brown. Let it cool completely, then crumble further if needed.
- Prepare Lemon Mascarpone Cream Filling: Whip the heavy cream to stiff peaks. In a separate bowl, beat mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture to create a light and fluffy filling.
- Assemble the Cake Layers: If necessary, level the cake tops with a knife. Place one cake layer on a serving plate and spread a generous amount of the lemon mascarpone cream filling over it. Top with the second cake layer, pressing gently.
- Frost & Add Crumb Topping: Use the remaining lemon mascarpone cream to frost the top and sides of the assembled cake evenly. Press the crumbled crumb topping generously onto the cake's surface to add texture and flavor.
- Chill & Serve: Refrigerate the cake for at least 1 hour before slicing and serving. This allows the flavors to meld and the filling to set for the best taste experience.
Notes
- Ensure all ingredients, especially eggs, butter, and milk, are at room temperature for better batter consistency.
- Use fresh lemon zest and juice for the most vibrant flavor.
- Do not overbake the cake layers to keep them moist and tender.
- You can prepare the crumb topping and lemon mascarpone filling a day ahead and refrigerate until use.
- Allow the cake to chill properly for easy slicing and clean layers.
- Store leftovers refrigerated and consume within 3 days for best freshness.
