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

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Cozy Cheesecake Factory Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion Recipe, Made Simple

There’s something incredibly comforting about digging into a cake that feels both familiar and delightfully fresh. I love how this Cheesecake Factory Italian Lemon Cream Cake lifts your spirits with its bright tang, balanced by a tender crumb and luscious cream. You’ll find it’s a crowd-pleaser that fits perfectly for celebrations or a quiet weekend treat.

From the moment that lemon zest hits your nose until the last buttery crumb lingers on your tongue, this recipe brings a little sunshine to your kitchen. The layers of vanilla cake, lemon mascarpone cream, and crumbly topping create inviting textures you’ll want to recreate again and again.

This cake isn’t just about flavor—it’s designed for success and ease, so you feel confident baking it, even if you don’t bake often. Ready to dive in and discover your new favorite lemon dessert? Let’s get started.

Ingredient Lowdown

• All-purpose flour: The sturdy backbone, lending structure to your cake and crumb.
• Baking powder & baking soda: These gentle leaveners keep the cake light and tender.
• Salt: Just a pinch to balance sweetness and enhance flavor.
• Unsalted butter: Adds richness and a velvety crumb—room temperature for smooth creaming.
• Granulated sugar: Sweetens and helps create a beautifully tender cake texture.
• Vegetable oil: Keeps the cake moist and soft—feel free to swap for light olive or canola oil.
• Eggs: Essential for structure and that lovely golden color.
• Vanilla extract: Boosts warmth and depth in your base cake flavor.
• Whole milk: Adds moisture and richness—room temp prevents batter curdling.
• Powdered sugar: Softens the crumb topping and sweetens the mascarpone cream filling.
• Cold butter (for topping): Creates a crisp, golden crumb when baked.
• Lemon zest & juice: The stars of the show—bright, fragrant, and perfectly tangy.
• Mascarpone cheese: Provides creamy decadence with a mild tang that pairs beautifully with lemon.
• Heavy whipping cream: Whipped to cloud-like peaks, folding into mascarpone for a luscious filling.

Set Up for Success

Before you mix anything, I recommend gathering all your ingredients and letting your eggs, butter, and milk come to room temperature. This step is a quiet but powerful way to ensure your batter blends seamlessly. Preheat your oven to 350°F (177°C) and prepare two 8-inch cake pans by greasing and lining them with parchment paper. This little prep smooths your baking journey.

Step-by-Step: Cheesecake Factory Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion Recipe

1. Prepare the cake batter and bake: Whisk your dry ingredients—flour, baking powder, baking soda, and salt—in a bowl. In a separate large bowl, cream the softened butter with granulated sugar until light and fluffy; this usually takes a few minutes with a hand or stand mixer. Then, beat in the vegetable oil, eggs one at a time, and vanilla extract. Alternate folding in the dry ingredients and whole milk, starting and ending with the dry mix. Your batter should be thick but smooth and velvety. Divide evenly between the two lined pans, smoothing the tops. Bake 25-30 minutes until a toothpick comes out clean and the cake is beautifully golden. Allow to cool completely.
2. Make the crumb topping: Combine flour and powdered sugar in a bowl. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in fresh lemon zest and vanilla extract for that fragrant lift. Spread on a parchment-lined baking sheet and bake at 350°F (177°C) for 10-12 minutes until the crumbs turn golden and toasty. Let cool and then crumble for topping later.
3. Prepare the lemon mascarpone cream filling: Whip the heavy cream to stiff peaks — this means when you lift the whisk, the cream holds its shape firmly without drooping. In another chilled bowl, beat mascarpone cheese with powdered sugar, lemon zest, and juice until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture, taking care to keep that airy texture.

4. Assemble the cake layers: If your cake layers domed during baking, carefully level the tops with a serrated knife or cake leveler for a flat surface. Place one layer on your serving plate and spread a generous amount of lemon mascarpone cream over it, smoothing to the edges. Top gently with the second cake layer.
5. Frost and add crumb topping: Use the remaining lemon mascarpone cream to frost the top and sides of the cake evenly. Then, press the golden crumb topping gently onto all frosted surfaces, creating a toasty, textured finish that complements each bite.
6. Chill and serve: Refrigerate the cake for at least one hour before slicing. This resting time allows flavors to meld and the cream to set, so you’ll enjoy clean slices and that perfect balance of tangy and sweet in every forkful.

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

• Add fresh raspberries or blueberries between the cake layers for a berry-laced surprise.
• Swap lemon zest for orange or lime zest for a different citrusy vibe.
• Fold a tablespoon of finely chopped fresh mint into the lemon mascarpone cream for herbal brightness.
• Sprinkle toasted almond slices on top alongside crumb topping for extra crunch and nuttiness.
• Use gluten-free flour blend to make this cake gluten-free without sacrificing texture.
• Lightly brush cake layers with limoncello or lemon syrup for intensified citrus notes.

Storage & Make-Ahead Tips

• Keep the assembled cake refrigerated, covered tightly with plastic wrap, for up to 3 days. The flavors deepen beautifully overnight.
• For longer storage, freeze the frosted cake (without crumb topping) wrapped in multiple layers of plastic and foil for up to 1 month. Thaw overnight in the fridge before adding crumble.
• You can make the crumb topping and lemon mascarpone cream a day ahead to save time.
• If serving unexpectedly, slices warm for a few minutes at room temp to soften cream before eating.

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

• Can I use low-fat or skim milk instead of whole milk? I recommend whole milk for richness and moisture, but 2% will work if that’s what you have.
• Is mascarpone essential or can I substitute cream cheese? Mascarpone provides a smoother, less tangy cream, but full-fat cream cheese can be used with a slightly different flavor profile.
• How do I prevent the crumb topping from burning? Spread crumbs evenly and watch the baking time closely—remove as soon as golden and fragrant.
• Can I double this recipe for a larger cake? Absolutely! Just bake in larger or additional pans and adjust baking time accordingly.
• What’s the best way to slice this cake cleanly? Use a sharp, serrated knife and warm the blade under hot water, wiping it dry before each slice for neat, tidy pieces.

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