Cheesecake Factory Italian Lemon Cream Cake

There is something truly special about the delicate balance of sweetness and tang in a well-made lemon cake. The first time I tried an Italian Lemon Cream Cake, it was at a family gathering where my aunt, known for her incredible desserts, proudly placed it on the table. The moment I took a bite, I was hooked—the light vanilla cake, luscious mascarpone lemon cream, and buttery crumb topping created a perfect harmony of flavors.

If you are a beginner baker, Cheesecake Factory Italian Lemon Cream Cake is an excellent choice. It is simple to follow, uses common baking techniques, and rewards you with an elegant, bakery-quality cake. Whether you are making it for a special occasion or just as a treat for yourself, this cake is sure to impress.

Why This Recipe is Special

This Italian Lemon Cream Cake stands out because it offers a luxurious dessert experience without requiring expert baking skills.

• Beginner-friendly – The steps are straightforward, and you can prepare components in advance.
• Balanced flavors – The light vanilla cake provides the perfect base for the zesty lemon mascarpone filling and the sweet, crumbly topping.
• Make-ahead convenience – The cake layers can be baked and frozen ahead of time, allowing for an easy assembly process later.
• Authentic Italian twist – The use of mascarpone cheese in the filling gives it an authentic Italian flavor, elevating the cake beyond a basic lemon dessert.

Ingredients and Preparation

Here’s a breakdown of the key ingredients and their roles:

• Flour – The base of the cake, giving it structure. Use all-purpose flour for a balanced texture.
• Baking powder & baking soda – Leavening agents that help the cake rise and stay fluffy.
• Butter – Adds richness and moisture. Unsalted butter is best for control over the cake’s saltiness.
• Vegetable oil – Keeps the cake moist and tender for a longer period.
• Eggs – Help bind the ingredients together and contribute to the cake’s structure.
• Sugar – Sweetens the cake and helps achieve a soft texture.
• Milk – Provides moisture and enhances the cake’s tenderness. You can use whole milk, buttermilk, or 2% milk.
• Mascarpone cheese – The key ingredient in the filling, providing a smooth, creamy texture and mild sweetness. Can be substituted with cream cheese for a tangier flavor.
• Lemon zest & juice – Infuse the cake with a fresh citrusy aroma and bright flavor.
• Powdered sugar – Sweetens the filling and crumb topping without making them grainy.
• Whipping cream – Adds lightness to the filling, making it fluffy and smooth.
• Crumb topping ingredients (flour, sugar, butter, lemon zest, vanilla extract) – Creates a delicious, buttery texture that complements the softness of the cake.

Ingredient Substitutions:

• For a dairy-free version – Use coconut cream instead of mascarpone and a plant-based milk alternative.
• For a less sweet option – Reduce the powdered sugar in the filling slightly.
• For a stronger lemon flavor – Add more zest or a drop of lemon extract.

Step-by-Step Instructions

Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (177°C) and line two 8-inch round cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until fluffy. Add the vegetable oil and eggs, mixing until smooth. Stir in the vanilla extract and milk. Gradually add the dry ingredients, stirring until just combined.

Step 2: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. You can freeze the cake layers at this point for future use.

Step 3: Make the Crumb Topping
Spread the flour on a parchment-lined baking sheet and bake at 350°F (177°C) for 5 minutes to remove any raw taste. Let it cool. In a bowl, whisk together the flour and powdered sugar, then cut in the cold butter using a pastry cutter or your hands until small crumbs form. Mix in the lemon zest and vanilla extract, then refrigerate for about an hour to firm up.

Step 4: Prepare the Lemon Mascarpone Cream Filling
In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Gently fold in the whipped cream until smooth. Refrigerate until ready to use.

Step 5: Assemble the Cake
Place one cake layer on a serving plate. Spread or pipe most of the mascarpone filling over the top. Place the second cake layer on top and cover the entire cake with the reserved filling.

Step 6: Add the Crumb Topping and Finishing Touches
Press the crumb topping all over the sides and top of the cake. Just before serving, dust the cake with powdered sugar for a beautiful finish.

Beginner Tips and Notes

• Make components ahead of time – You can bake and freeze the cake layers, refrigerate the crumb topping, and prepare the filling in advance to make assembly easier.
• Don’t overmix the batter – Stir until just combined to avoid a dense cake.
• Keep the filling cold – Mascarpone can soften quickly, so keep the filling chilled until ready to use.
• Test for doneness – Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
• Fixing overbaked cake – If your cake comes out too dry, brush it lightly with a simple syrup (equal parts sugar and water heated until dissolved) before adding the filling.

Serving Suggestions

This cake pairs beautifully with:

• Fresh berries – Blueberries, raspberries, or strawberries enhance the citrus flavor.
• Whipped cream or ice cream – For an extra indulgent treat.
• Coffee or tea – The mild bitterness balances the cake’s sweetness.

Storing Leftovers

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the undecorated cake layers for up to 3 months, but the mascarpone filling does not freeze well.

Conclusion

This Cheesecake Factory Italian Lemon Cream Cake is the perfect recipe for beginner bakers who want to create an elegant, flavorful dessert with ease. The combination of fluffy vanilla cake, creamy lemon filling, and a buttery crumb topping makes it a standout treat for any occasion. If you try this recipe, share your experience in the comments—I’d love to hear how it turned out. Happy baking!

FAQ About Italian Cheesecake Factory Italian Lemon Cream Cake

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