Description
This Cheesecake Factory Italian Lemon Cream Cake is a luscious dessert combining a tender lemon-flavored cake with a creamy mascarpone lemon filling and a buttery crumb coating. Perfectly balanced with fresh lemon zest and juice, it’s great for celebrations or to impress your guests with a classic Italian-American favorite.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese, softened
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For the Crumb Coating:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup cold unsalted butter, cubed
- pinch of salt
Optional Garnish:
- powdered sugar
- lemon slices
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt thoroughly. In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes. Add the eggs one at a time, ensuring each is well combined before adding the next. Stir in the lemon zest and vanilla extract. Gradually add the flour mixture in three parts, alternating with the whole milk, starting and ending with the flour. Mix just until combined, taking care not to overmix.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Place them in the preheated oven and bake for 25–30 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. Once done, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Lemon Cream Filling: In a chilled bowl, whip the heavy whipping cream to stiff peaks using an electric mixer. In another bowl, beat together the softened mascarpone cheese, powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until it is fully combined and smooth, taking care to retain the airiness.
- Prepare the Crumb Coating: Combine the flour, sugar, and a pinch of salt in a bowl. Add the cold cubed butter and cut it into the mixture using a fork or pastry blender until it resembles coarse crumbs. Spread these crumbs evenly on a baking sheet and bake at 350°F for 10–12 minutes, or until golden brown. Allow the crumbs to cool completely before using.
- Assemble the Cake: Optionally, slice each cooled cake layer horizontally to create four thin layers for a layered structure. Spread a generous amount of the lemon cream filling between each layer. Use the remaining filling to cover the top and sides of the cake evenly. Press the cooled crumb mixture gently onto the sides of the cake to create a textured coating. Chill the assembled cake in the refrigerator for at least 2 hours to allow the flavors to meld and the cream to set.
- Serve: Just before serving, dust the cake with powdered sugar and garnish with fresh lemon slices for an elegant finishing touch.
Notes
- Chilling the cake before serving not only enhances the flavors but also allows for easier and cleaner slicing.
- The crumb coating can be prepared a day ahead and stored in an airtight container to save time.
- If mascarpone cheese is unavailable, cream cheese can be used as a substitute, though it will yield a slightly tangier flavor.
