Description
This Cheesecake Factory Italian Lemon Cream Cake features soft vanilla cake layers, a luscious lemon mascarpone filling, and a buttery crumb topping. With its delicate citrus flavor and creamy texture, this elegant yet easy-to-make cake is perfect for any occasion, from spring gatherings to special celebrations.
Ingredients
Scale
For the 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)
For the 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
For the Lemon Crumb Topping:
- ½ cup all-purpose flour
- ½ cup powdered sugar
- 4 tablespoons unsalted butter (cold)
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
Instructions
- Prepare the cake batter: Preheat the oven to 350°F (177°C) and line the bottoms of two 8-inch round cake pans with parchment paper, then grease the sides. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vegetable oil and eggs, beating until smooth. Stir in the vanilla extract and milk, then gradually fold in the dry ingredients until just combined, being careful not to overmix.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. For easy handling, you can wrap and freeze the cake layers for up to three months.
- 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 flour taste. Let it cool slightly before whisking it together with powdered sugar. Using a pastry cutter or your fingers, cut in the cold butter until the mixture forms small crumbs. Stir in the lemon zest and vanilla extract, then refrigerate the mixture for at least an hour to firm up.
- Prepare the lemon mascarpone filling: In a large mixing bowl, whip the heavy cream until stiff peaks form. In a separate bowl, combine the mascarpone cheese, powdered sugar, lemon zest, and lemon juice, mixing until smooth. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the filling. Chill in the refrigerator until needed.
- Assemble the cake: Place one cake layer on a serving plate and spread or pipe most of the mascarpone filling evenly over the top. Place the second cake layer on top and use the reserved filling to coat the top and sides of the cake.
- Finish with the crumb topping: Press the chilled lemon crumb topping onto the top and sides of the cake, ensuring an even coating. Just before serving, dust the cake with powdered sugar for a classic finish.
Notes
- For a lighter texture, sift the dry ingredients before adding them to the batter.
- If you want a more intense lemon flavor, increase the lemon zest in the filling and crumb topping.
- Mascarpone cheese should be at room temperature before mixing to avoid lumps.
- The assembled cake should be stored in the refrigerator and brought to room temperature for about two hours before serving.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 692 kcal
- Sugar: 51g
- Sodium: 228mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 81g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 102mg