Cheesecake Factory Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion Recipe
Cheesecake Factory Italian Lemon Cream Cake is a perfectly tangy and creamy dessert featuring moist vanilla cake layers layered with luscious lemon mascarpone cream and topped with a delicate crumb topping. This cake offers a delightful balance of sweet and citrus flavors, ideal for any celebration or special occasion.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes plus 1 hour chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Vanilla 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
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup powdered sugar
- 4 tablespoons unsalted butter, cold
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
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
Instructions
- Prepare the Cake Batter & Bake: Preheat your oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper and grease them lightly. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy, then add the vegetable oil, eggs, and vanilla extract, mixing well. Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined. Divide the batter equally between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Make the Crumb Topping: Combine the flour and powdered sugar in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms 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 10-12 minutes, until golden brown. Let cool and crumble.
- Prepare Lemon Mascarpone Cream: Whip the heavy cream to stiff peaks. In another bowl, beat the mascarpone cheese with powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until well combined.
- Assemble the Cake Layers: If necessary, level the tops of the cooled cakes. Place one cake layer on a serving plate and evenly spread a generous amount of the lemon mascarpone cream over the top. Place the second cake layer on top and gently press down to adhere.
- Frost & Add Crumb Topping: Use the remaining lemon mascarpone cream to frost the top and sides of the assembled cake. Press the prepared crumb topping firmly onto the cake’s surface, covering the top and sides as desired.
- Chill & Serve: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the frosting to set before slicing and serving. Enjoy this refreshing and decadent dessert!
Notes
- Ensure all refrigerated ingredients like eggs, butter, milk, and mascarpone are at room temperature for better mixing and texture.
- You can substitute lemon juice with fresh lemon zest for a milder tang.
- Chilling the cake adequately improves flavor melding and makes slicing easier.
- Store leftovers in the refrigerator, covered, for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly.
