The Cheesecake Factory Italian Lemon Cream Cake is a dreamy dessert that combines light, fluffy vanilla cake with a rich lemon mascarpone cream filling, all wrapped in a delicate coating of powdered sugar and white chocolate shavings. This cake is a wonderful blend of sweet and tangy flavors, offering a refreshing twist on traditional cream cakes. It’s ideal for birthdays, dinner parties, holidays, or any time you want to impress with a dessert that feels both indulgent and elegant. With its vibrant citrus notes and creamy texture, this cake strikes the perfect balance between decadent and refreshing. It captures the essence of Italian-inspired baking with American flair and has gained a loyal following for good reason.
The History of the Italian Lemon Cream Cake
While the Cheesecake Factory popularized this particular version of lemon cream cake in the U.S., the idea of lemon-infused desserts with cream fillings has strong roots in Italian pastry traditions. Lemon is a common ingredient in Italian cuisine, especially in the coastal regions of southern Italy such as the Amalfi Coast and Sicily, where lemon groves flourish. Traditional Italian desserts like limoncello cake, lemon ricotta pie, and torta al limone inspired the concept. The Cheesecake Factory’s take on this classic elevates it by adding layers of fluffy sponge cake and rich mascarpone filling. Over time, the Italian Lemon Cream Cake has become one of the most beloved non-cheesecake offerings on their menu, often requested for special occasions and celebrations. Its popularity has even inspired home bakers and copycat recipes that aim to replicate its luxurious flavor and airy texture.
Ingredients Breakdown
For the Cake Layers:
1 box of white or vanilla cake mix (or homemade equivalent)
4 large eggs
½ cup vegetable oil
1 cup water
1 teaspoon vanilla extract
For the Lemon Cream Filling:
1 cup heavy whipping cream
8 oz mascarpone cheese (or cream cheese as an alternative)
¾ cup powdered sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Outer Coating and Garnish:
1 cup white chocolate shavings or curls
½ cup powdered sugar (for dusting)
Optional: lemon slices or zest for decoration
The cake mix simplifies the baking process while delivering a moist and airy crumb. Mascarpone provides a rich and creamy texture to the lemon filling, perfectly balancing the tart lemon juice and zest. Heavy cream lightens the filling and adds fluffiness. White chocolate shavings and powdered sugar enhance both appearance and sweetness, offering a smooth and delicate finish. Every ingredient contributes to a harmonious dessert experience that’s sweet, tangy, and creamy all at once.
Step-by-Step Recipe
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Step 2: Prepare the cake batter by combining the cake mix, eggs, oil, water, and vanilla extract in a large mixing bowl. Beat on medium speed for 2 minutes until smooth.
Step 3: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 5: While the cakes are cooling, prepare the lemon cream filling. In a chilled mixing bowl, whip the heavy cream until stiff peaks form.
Step 6: In a separate bowl, beat the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Step 7: Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
Step 8: Once the cakes are completely cooled, slice each layer in half horizontally to create four thin layers in total.
Step 9: Spread a generous layer of lemon cream filling between each cake layer, stacking them carefully.
Step 10: Frost the outside of the cake with a thin layer of the remaining lemon cream.
Step 11: Press white chocolate shavings or curls onto the sides of the cake and dust the top with powdered sugar.
Step 12: Chill the cake in the refrigerator for at least one hour before serving to help set the filling. Garnish with extra lemon zest or slices if desired.
Tips for the Perfect Italian Lemon Cream Cake
Use fresh lemon juice and zest for the most vibrant citrus flavor—bottled lemon juice lacks the brightness of fresh. For best results, chill your mixing bowls and beaters before whipping the cream to ensure maximum volume and stability. Let the cakes cool completely before assembling to prevent the cream filling from melting. To achieve even layers, use a serrated knife or cake leveler. If your cake layers are domed, trim the tops to make them flat. Gently fold the whipped cream into the mascarpone mixture to maintain the light and fluffy texture. For clean slicing, chill the cake for a few hours before serving and use a hot, dry knife for each cut. If you want a stronger lemon flavor, consider brushing the cake layers with a light lemon syrup before assembling.
Variations and Customizations
Limoncello Twist: Add a tablespoon of limoncello liqueur to the lemon cream for an extra boozy, aromatic kick.
Berry Addition: Layer fresh raspberries or blueberries between the cake layers for a fruity contrast.
Gluten-Free Option: Use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.
Vegan Adaptation: Substitute dairy with plant-based alternatives like coconut cream, vegan mascarpone, and egg replacers.
Coconut Infusion: Add shredded coconut to the outer coating or sprinkle it between layers for a tropical touch.
Almond Accent: Replace vanilla extract with almond extract and top the cake with toasted almond slivers for a nutty aroma.
Mini Cakes: Make individual servings using cupcake tins or small molds for elegant personal desserts.
Chocolate Contrast: Drizzle white chocolate ganache over the top or incorporate a thin layer of white chocolate between layers.
Health Considerations and Nutritional Value
The Italian Lemon Cream Cake is undeniably indulgent, but enjoying it in moderation can fit into a balanced lifestyle. Each slice provides a rich source of carbohydrates and fats due to the cake base and creamy filling. The mascarpone and heavy cream contribute saturated fats and calories, so smaller portions are advisable for those watching their intake. However, the fresh lemon juice and zest offer vitamin C and a refreshing natural flavor without added sugar. Using reduced-fat cream cheese or light mascarpone can slightly lower the calorie count. Choosing a cake mix with fewer additives or making the sponge from scratch allows better control over ingredients. Gluten-free and dairy-free versions can accommodate dietary restrictions. While not a health food, this dessert brings joy and can be part of a celebratory menu when balanced with lighter meals and active living.
FAQ
Can I make this cake ahead of time? Yes, it actually tastes better when made a day in advance as it gives the flavors time to develop. Keep it refrigerated until ready to serve.
Can I freeze Italian Lemon Cream Cake? Yes, but it’s best to freeze it unfrosted or freeze individual slices wrapped in plastic wrap and foil. Thaw in the refrigerator before serving.
What’s the best substitute for mascarpone? Cream cheese is a common alternative, though it’s slightly tangier and firmer in texture.
Can I use homemade cake instead of cake mix? Absolutely. A basic white sponge or vanilla buttermilk cake works wonderfully if made from scratch.
Is this cake overly sweet? No, the lemon balances the sweetness, giving the cake a pleasantly tangy and refreshing profile.
Can I add fruit to the filling? Yes, diced strawberries, blueberries, or raspberries add great color and flavor when folded into the cream filling.
How long does it keep in the fridge? The cake can be stored in an airtight container in the refrigerator for up to 4 days.
Is this dessert suitable for kids? Definitely, as long as you avoid adding alcohol like limoncello. Kids tend to enjoy the creamy texture and mild citrus flavor.
Cheesecake Factory Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion
Ingredients
Method
- – Begin by preheating your oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper and lightly grease them. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter with the granulated sugar until light and fluffy. Mix in the oil, then add the eggs one at a time, followed by the vanilla extract. Gradually alternate adding the dry ingredients and the milk, mixing just until combined. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely.
- – In a small bowl, combine the flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the lemon zest and vanilla extract. Spread the crumb mixture on a parchment-lined baking sheet and bake at 350°F (177°C) for 10 to 12 minutes, or until lightly golden. Let it cool completely, then crumble into pieces.
- – Using a mixer, whip the heavy cream until stiff peaks form. In a separate bowl, beat together the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Carefully fold the whipped cream into the mascarpone mixture until fully incorporated and fluffy.
- – Use the remaining lemon mascarpone cream to frost the top and sides of the cake evenly. Press the cooled crumb topping onto the top and sides of the frosted cake for texture and flavor.
- Chill & Serve – Refrigerate the assembled cake for at least one hour before slicing and serving. This allows the flavors to meld and the cream to set, resulting in the perfect texture and taste.