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Hi, I’m Sophia Bennett, the founder of Cooklyum.com. I’m a passionate home cook from the United States, and every day I strive to make cooking approachable, creative, and downright fun. With my husband Daniel as my taste-tester and our two kids, Ella and Max, helping in the kitchen, I transform simple ingredients into show-stopping desserts. Today, I’m thrilled to share my beloved Cheesecake Factory Italian Lemon Cream Cake recipe with you. It’s filled with citrusy brightness and creamy layers, and it always brings smiles.
Short Recipe Summary (100 words):
In just a few simple steps, you can bake the ultimate Cheesecake Factory Italian Lemon Cream Cake. First, we whisk together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, lemon zest, and lemon juice. Next, we pour the batter into two cake pans and bake until golden. Meanwhile, we whip mascarpone, heavy cream, sugar, vanilla, and more lemon zest into a cloud-light frosting. Then, we stack the cooled layers with lemon cream between them. Finally, we garnish with lemon slices and mint. This moist, tangy lemon cake is perfect for birthdays, brunches, or any fun cakes to bake adventure!
Cheesecake Factory Italian Lemon Cream Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs with oil, milk, vanilla, lemon zest, and lemon juice.
- Gradually add the wet ingredients into the dry mixture and stir until combined.
- Divide the batter evenly into prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For the frosting, beat mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest until stiff peaks form.
- Place one cake layer on a serving plate and spread half of the lemon cream on top. Add the second layer and frost top and sides with remaining cream.
- Garnish with lemon slices or mint. Chill at least 1 hour before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story & Inspiration Behind Cheesecake Factory Italian Lemon Cream Cake
A Personal Memory
Growing up, my grandma’s kitchen smelled of fresh lemons whenever she baked her signature Lemon Blossom Cake. Therefore, whenever I bake my Cheesecake Factory Italian Lemon Cream Cake, I feel her warm presence. I still remember kneeling on a stool, eagerly sifting flour beside her, while vibrant lemon zest filled the air. Then, we would sneak spoonfuls of mascarpone cream, giggling as we messed up the counters. Over time, I adapted her classic into this Lemon Cake Moist Recipe, adding a layer of Italian cream cheese frosting. Now, every time I slice into that tender crumb, I recall her laughter and love.
Why This Recipe Matters
First, this recipe combines the best of a Lemon And Vanilla Cake with the richness of Italian cream. In addition, it uses pantry-friendly ingredients, so you don’t need specialty supplies. Also, the steps remain straightforward, making it ideal for beginners and seasoned bakers seeking fun cakes to bake. Moreover, by mastering this Cheesecake Factory Italian Lemon Cream Cake, you unlock endless Lemon Cake Combinations: try adding fresh berries, drizzle lemon syrup, or layer with vanilla custard. Ultimately, this cake shines as the ultimate birthday cake or as an elegant treat for weekend gatherings.
Ingredients & Instructions
Ingredients You Need for Cheesecake Factory Italian Lemon Cream Cake
Gather these ingredients first. Also, measure precisely for the best texture and flavor.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1½ cups |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Large eggs | 3 |
| Vegetable oil | ½ cup |
| Whole milk | ⅔ cup |
| Pure vanilla extract | 1 tsp |
| Fresh lemon zest | 2 tbsp |
| Fresh lemon juice | 3 tbsp |
| Mascarpone cheese | 8 oz |
| Heavy whipping cream | 1 cup |
| Powdered sugar | 1 cup |
Step-by-Step Instructions for Cheesecake Factory Italian Lemon Cream Cake
Follow these clear steps. Then, watch your cake rise into a golden delight.
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk flour, sugar, baking powder, and salt until evenly combined.
- Meanwhile, in another bowl, beat eggs with oil, milk, vanilla, lemon zest, and lemon juice.
- Gradually pour wet ingredients into dry ingredients. Stir just until no streaks of flour remain.
- Divide batter evenly between pans. Smooth tops with a spatula for even layers.
- Bake for 25–30 minutes, or until a toothpick in the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes. Then, transfer to a wire rack to cool completely.
- While cakes cool, prepare lemon cream: beat mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest until stiff peaks form.
- Place one cake layer on a serving plate. Spread half of the lemon cream evenly on top.
- Carefully position the second layer. Frost the top and sides with remaining lemon cream.
- Garnish with thin lemon slices, extra zest, or edible flowers for a Lemon Blossom Cake vibe.
- Refrigerate for at least 1 hour before slicing to allow flavors to meld.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
First, swap all-purpose flour with a gluten-free blend for a gluten-free White Italian Cake. Additionally, use coconut cream instead of heavy cream to make it dairy-free. If you prefer a lighter version, replace half the sugar with a low-glycemic sweetener. Meanwhile, try adding blueberry compote between layers for a Lemon And Vanilla Cake twist. Furthermore, for an extra-moist crumb, brush each layer with lemon syrup right after baking.
Serving Suggestions
Serve slices chilled or at room temperature alongside fresh berries or a scoop of vanilla ice cream. Also, drizzle a bit of homemade lemon glaze on top for extra shine. Store leftovers in an airtight container in the fridge for up to 4 days. Moreover, you can freeze individual slices by wrapping them tightly in plastic wrap, then transferring to a freezer bag for up to 1 month. Finally, thaw overnight in the refrigerator before serving.
Health Benefits of Cheesecake Factory Italian Lemon Cream Cake
Of course, this cake treats your taste buds, yet it also offers some nutritional upsides. Lemons contribute vitamin C, which supports immune health and collagen production. Meanwhile, eggs supply high-quality protein, and mascarpone cheese provides calcium for strong bones. Furthermore, by using moderate sugar and portion-controlled servings, this dessert can fit into a balanced diet. For those following a low-carb or keto style, simply swap sugar for erythritol and use almond flour instead of all-purpose flour. Consequently, you enjoy that tangy lemon flavor without the carb overload. Ultimately, this recipe adapts to various lifestyles while delivering a bright, creamy indulgence.
Conclusion
In conclusion, my Cheesecake Factory Italian Lemon Cream Cake embodies everything I love about recipes: it’s bright, approachable, and perfect for making memories. Moreover, it merges the zesty freshness of lemon with smooth Italian cream, resulting in a cake that feels special yet stays surprisingly simple. Whether you’re celebrating a birthday, hosting brunch, or simply craving a vibrant dessert, this cake will shine. Therefore, gather your ingredients, preheat your oven, and let this recipe inspire your next baking adventure. Above all, remember that baking brings people together—so share a slice, spread the joy, and keep experimenting with fun cakes to bake!
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FAQs About Cheesecake Factory Italian Lemon Cream Cake
Can I use a store-bought cake mix instead of baking from scratch?
Yes, you can. Simply replace the dry ingredients with your favorite vanilla or lemon box mix. Then add lemon zest and juice for authentic flavor.
How do I prevent the layers from sliding?
First, chill the layers for 30 minutes. Next, spread a thin crumb coat of frosting. Finally, refrigerate briefly before adding the final layer of cream.
What’s the best way to zest a lemon safely?
Use a microplane or fine grater. Meanwhile, roll the lemon under your palm for 30 seconds to release more juice and make zesting easier.
Can I make this cake a day ahead?
Absolutely. In fact, the flavors improve after sitting overnight. Simply store it covered in the fridge, then bring to room temperature before serving.