Cheesecake Factory Italian Lemon Cream Cake

Name: Cheesecake Factory Italian Lemon Cream Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1/3 cup unsalted butter ((3 ounces, room temperature)); 3/4 cup sugar ((5 ¼ ounces)); 2 large eggs; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour ((5 ¾ ounces)); 1 tsp baking powder; 1/2 tsp coarse kosher salt; 1/2 cup milk ((4 ounces)); 1/4 cup brown sugar ((firmly packed)); 1/3 cup + 2 tablespoons all-purpose flour; 1 tsp lemon zest; 2 tablespoons butter ((cold)); 1 cup mascarpone cheese ((1/2 pound, see notes for substitution)); 1 cup heavy whipping cream; 1 cup powdered sugar; 1 tsp vanilla extract; 1 ½ tablespoons lemon juice

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This Italian Lemon Cream Cake is a copycat of the popular version found at Cheesecake Factory. It's the perfect cake for lemon lovers—fluffy, creamy, and filled with citrusy lemon flavor. If you've never baked a cake before, this is an easy recipe to start with.

Can't get enough of the Cheesecake Factory? Try my Crispy Crab Wontons next!

a slice of cake being lifted from cake using a cake server

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🍋 About This Recipe
🧈 Key Ingredients
1️⃣ Make the Cake Layer
2️⃣ Make the Streusel Topping
3️⃣ Make the Cream Filling
4️⃣ Assemble
💭 Top Tips
🥡 Storage & Leftovers
📖 Recipe FAQs
📋 Recipe

🍋 About This Recipe

I'm really excited for everyone to try this Italian Lemon Cream Cake. It's got a sweet-yet-tart flavor and has the most tender and moist crumb.

The cake is composed of three components:

Two soft and fluffy vanilla cake layers.
A lemon mascarpone cream filling.
And a crunchy butter streusel topping.

Fresh lemons give this cake a fresh and bright flavor, and we take advantage of the zest to infuse the streusel crumb topping.

It might be the best cake I've ever made, and it's perfect for welcoming spring, celebrating special occasions, or whenever you're in the mood for a special dessert.

🧈 Key Ingredients

Lemon: We'll need one large lemon today. We'll use the lemon juice for the mascarpone and the lemon zest for the streusel topping.
Mascarpone cheese: Think of it as Italy's cream cheese, but with a softer and fluffier texture. If you don't have mascarpone, you can substitute it with cream cheese and swap out one tablespoon with sour cream.
Heavy whipping cream: For the lemon mascarpone filling.
Butter: Always use unsalted butter so we can control the amount of salt.
Milk: Any percentage of milk works fine; you can also substitute equal parts buttermilk or yogurt.
Eggs: Add structure, flavor, and texture.

1️⃣ Make the Cake Layer

sifting flour through fine meshed strainer

STEP 1: With a fine mesh strainer, sift flour, baking powder, and salt into a medium bowl and whisk together.

STEP 2: In a stand mixer, cream the butter and sugar for 5 minutes or until it's fluffy and light. Scrape down the bowl with a spatula.

creamed butter and sugar with egg in mixing bowl

creamed butter and sugar mixed with eggs and vanilla

STEP 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract. Scrape down the bowl again.

mixing flour into cake batter in stand mixer bowl

STEP 4: With the mixer on the lowest speed, add the flour mixture and milk alternatively, beginning with one-third of the flour mixture and half of the milk; repeat, then finish with the flour mixture. Scrape down the bowl and finish mixing the batter by hand.

STEP 5: Pour the batter into the cake pan and smooth the top. Bake on the middle rack for 23-26 minutes. A toothpick inserted should come out clean of batter, but a few crumbs are okay.

Remove the cake and let it cool in the pan for 15 minutes before transferring it to the refrigerator for 30 minutes (we want the cake to be cool so the cream filling doesn't melt)

2️⃣ Make the Streusel Topping

streusel topping mixed into coarse crumbs

STEP 1: Whisk together the flour, brown sugar, lemon zest, and salt. Work in the butter, mixing until coarse crumbs form.

streusel topping on baking sheet before baking

streusel topping on baking sheet after baking

STEP 2: Sprinkle over a small baking sheet and bake for 7 minutes in a 350℉ oven. Allow it to cool and then break it into small pieces.

3️⃣ Make the Cream Filling

STEP 1: In a medium-sized mixing bowl, beat the mascarpone cheese until soft. Add the heavy cream, sugar, and vanilla and beat until stiff peaks form.

STEP 2: Stir in the lemon juice and refrigerate until ready to assemble the cake.

4️⃣ Assemble

moving second layer of cake onto creamed layer

second layer of cake sitting on top of cream filling and first layer

STEP 1: Cut the cake horizontally in half. Place one layer of the cake on a cake plate. Add two-thirds of the filling, then top with the second layer.

STEP 2: Cover the top and sides with the remaining filling and top with the streusel topping. Dust the cake with confectioners' sugar, and enjoy!

slice of cake being lifted from cake on cake server

💭 Top Tips

Use a scale to measure the dry ingredients for the most accurate amounts. Weight measurements are provided in the recipe card when needed.
Whip the mascarpone cream until stiff peaks form so that it holds well between the cake layers.

🥡 Storage & Leftovers

Storing: Store leftover Italian Lemon Cream Cake in an airtight container in the refrigerator for up to 5 days.

Freezing: Leftovers can be frozen for up to one month. Freeze the cake for one hour to solidify the cream frosting, then wrap it tightly in two layers of plastic wrap and one layer of aluminum foil. To thaw, let it rest uncovered on the countertop or in the refrigerator for several hours.

📖 Recipe FAQs

Can I use boxed cake mix?

Yes, you can use a boxed lemon cake mix instead of making the cake from scratch. Follow the package directions, then make the streusel topping and lemon mascarpone filling as directed.

What cake pan to use?

Use a round cake pan, 8 inches in diameter. Choose a pan with perfectly straight sides, not flared. If you prefer nonstick pans, you can use nonstick for this recipe as well.

📋 Recipe

Comments

5 from 7 votes (7 ratings without comment)