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

When it comes to desserts, few can rival the classic charm and decadent flavor of a well-crafted cake. The Cheesecake Factory Italian Lemon Cream Cake stands as a shining example of a dessert that combines the best elements of rich flavors and a light, refreshing texture. With its fluffy vanilla cake layers, a luscious lemon mascarpone cream filling, and a zesty lemon crumb topping, this cake is a true crowd-pleaser. Whether you’re celebrating a special occasion or simply treating yourself to something delicious, this cake is sure to impress.

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In this recipe, I’ll guide you through each step of preparing your own Italian Lemon Cream Cake at home, bringing the signature Cheesecake Factory flavor straight to your kitchen. Let’s dive into the details of this dessert, from the ingredients to the assembly, to ensure a flawless execution every time.

Introduction to Italian Lemon Cream Cake

The Italian Lemon Cream Cake is an inspired dessert from The Cheesecake Factory, capturing the essence of Italy’s renowned dessert flavors in a cake format. The combination of rich, creamy mascarpone and tangy lemon creates a balanced, fresh flavor profile that perfectly complements the soft and airy vanilla cake layers.

What makes this cake stand out is its unique texture, with the light, fluffy cake layers providing the perfect base for the lemony cream filling. The crumb topping adds a delightful crunch, and the final dusting of powdered sugar makes this cake look as elegant as it tastes. This dessert offers a little bit of everything: creamy, tangy, sweet, and light, making it an ideal choice for any celebration or holiday meal.

The Ingredients: What You’ll Need

Before we get into the step-by-step instructions, let’s take a look at the ingredients that will come together to create this masterpiece.

For the Vanilla Cake:

• 3 cups all-purpose flour – This serves as the base for the cake, creating a soft and sturdy texture.
• 2 teaspoons baking powder – To help the cake rise and stay light.
• ¼ teaspoon baking soda – Another leavening agent that ensures the cake is fluffy.
• ½ teaspoon salt – A small amount of salt brings out the flavors in the cake and balances the sweetness.
• ½ cup unsalted butter, room temperature – Adds richness and moisture to the cake.
• 1 ¼ cups granulated sugar – The sweetness that will balance the other flavors.
• ½ cup vegetable oil – Contributes to a moist and tender crumb.
• 2 large eggs, room temperature – Eggs bind the ingredients together and help the cake rise.
• 2 teaspoons vanilla extract – For a deep, aromatic flavor.
• 1 cup whole milk, room temperature – Adds moisture to the batter and ensures it’s not too thick.

For the Crumb Topping:

• ½ cup all-purpose flour – Acts as the base of the crumb topping.
• ½ cup powdered sugar – Adds sweetness and helps create a light, delicate texture for the crumbs.
• 4 tablespoons unsalted butter, cold – The cold butter helps create the desired crumbly texture.
• ½ teaspoon lemon zest – For an extra burst of lemon flavor in the topping.
• ¼ teaspoon vanilla extract – Adds a warm note that complements the lemon flavor.

For the Lemon Mascarpone Cream Filling:

• 1 cup heavy whipping cream – Whipped into stiff peaks to form a light, airy filling.
• 1 cup mascarpone cheese, room temperature – A creamy, slightly tangy cheese that forms the base of the filling.
• 2 cups powdered sugar – For sweetness and to help thicken the filling.
• ½ teaspoon lemon zest – Adds a bright, zesty flavor to the filling.
• 2 tablespoons lemon juice – Fresh lemon juice balances the richness of the mascarpone with a burst of citrus.

Step-by-Step Instructions: Making the Cake

Now that you have all your ingredients ready, let’s begin making this beautiful Italian Lemon Cream Cake.

Step 1: Make the Vanilla Cake Layers

1. Preheat the oven to 350°F (177°C). Line the bottoms of two 8-inch round cake pans with parchment paper and grease the sides with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
3. In a large mixing bowl or the bowl of a stand mixer, cream the butter and granulated sugar together until light and fluffy. Add the vegetable oil and eggs one at a time, mixing well after each addition. Once the mixture is smooth, mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. You should have a smooth and slightly thick batter.
5. Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for about 5 minutes before turning them out onto a wire rack to cool completely.

Step 2: Prepare the Crumb Topping

1. Preheat the oven to 350°F (177°C). Spread the flour out on a parchment-lined baking sheet and bake for 5 minutes to cook the raw taste out of the flour. Let it cool for a few minutes.
2. In a large bowl, whisk together the cooled flour and powdered sugar. Use a pastry cutter, fork, or your hands to cut the cold butter into the dry ingredients until it forms small crumbs. The butter should be well-incorporated, and the texture should resemble coarse crumbs.
3. Stir in the lemon zest and vanilla extract. Place the crumb mixture in the refrigerator to chill for at least 1 hour before using.

Step 3: Prepare the Lemon Mascarpone Cream Filling

1. In a large bowl, whip the heavy whipping cream to stiff peaks, using a hand mixer or stand mixer.
2. In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
3. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Be careful not to deflate the whipped cream. Chill the filling in the refrigerator until ready to use.

Step 4: Assemble the Cake

1. Place one of the cooled cake layers on a serving plate or cake stand. Spread or pipe the lemon mascarpone cream filling evenly on top of the cake layer.
2. Place the second cake layer on top. Spread the reserved filling over the top and sides of the cake, creating a smooth layer of cream.
3. Press the chilled crumb topping onto the sides and top of the cake, ensuring it adheres to the cream layer.
4. For a finishing touch, dust powdered sugar over the entire cake to give it a beautiful, elegant appearance.
5. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. The cake will keep in the refrigerator for up to 3 days.

Serving Suggestions and Variations

While this Italian Lemon Cream Cake is already a showstopper on its own, here are a few variations and serving suggestions to make it even more special:

• Add Fresh Fruit: Serve the cake with fresh berries like strawberries, raspberries, or blueberries for a pop of color and added freshness.
• Top with Whipped Cream: For extra indulgence, top each slice of cake with a dollop of fresh whipped cream.
• Make Cupcakes: Instead of making a full cake, divide the batter into cupcake pans and bake at 350°F for about 18-20 minutes for individual servings.
• Lemon Curd Filling: If you prefer an even more intense lemon flavor, substitute some of the mascarpone cream filling with homemade or store-bought lemon curd.

Conclusion

The Cheesecake Factory Italian Lemon Cream Cake is a dessert that offers everything you could want in a sweet treat: rich flavor, creamy texture, and a beautiful presentation. Whether you’re making it for a special occasion or simply enjoying a homemade dessert, this cake is sure to satisfy your cravings. With its perfect balance of tangy lemon and smooth mascarpone filling, it’s a dessert that brings a taste of Italy to your table. Try it for yourself, and let the bright flavors of lemon and cream transport you to dessert heaven!