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Cheesecake Factory Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion

Cheesecake Factory Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion

The Cheesecake Factory Italian Lemon Cream Cake is a light yet indulgent dessert that combines fluffy vanilla cake with a tangy, creamy lemon filling, perfect for any celebration or casual treat. Elegant, flavorful, and endlessly customizable, it’s a must-try for lovers of citrus and cream desserts alike.
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Ingredients Method

Ingredients
  

For the Vanilla Cake:
  • 3 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ cup unsalted butter softened to room temperature
  • 1¼ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk at room temperature
For the Crumb Topping:
  • ½ cup all-purpose flour
  • ½ cup powdered sugar
  • 4 tablespoons unsalted butter cold and firm
  • ½ teaspoon freshly grated lemon zest
  • ¼ teaspoon vanilla extract
For the Lemon Mascarpone Cream Filling:
  • 1 cup heavy whipping cream
  • 1 cup mascarpone cheese brought to room temperature
  • 2 cups powdered sugar
  • ½ teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice

Method
 

Prepare the Cake Batter & Bake
  1. – 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.
Make the Crumb Topping
  1. – 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.
Prepare the Lemon Mascarpone Cream
  1. – 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.
Assemble the Cake Layers – If necessary, level the tops of the cake layers using a serrated knife. Place one cake layer onto your serving plate or cake stand. Spread a generous amount of the lemon mascarpone cream over the top, then gently place the second cake layer on top, pressing lightly to secure.
    Frost & Add Crumb Topping
    1. – 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.
    2. 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.