Cheesecake Factory Italian Lemon

This Italian Lemon Cream Cake brings together the best of European-style desserts and the indulgence of Cheesecake Factory favorites. The cake features airy vanilla-scented layers, a velvety lemon mascarpone cream, and a crisp crumb topping. It is both luscious and refreshing—a treat that feels special but fits into just about any celebration or everyday craving.

First time I made this for a family birthday, it was devoured so fast that my husband asked for it again the very next weekend. Friends now call ahead to request it for every gathering

Ingredients

• All purpose flour: contributes to the cake’s structure and yields a tender crumb look for unbleached varieties for best texture
• Baking powder and baking soda: give the cake lift always check freshness by testing in water
• Fine salt: balances the sweetness and enhances lemon brightness use sea salt for cleaner flavor
• Unsalted butter: adds richness make sure it is soft so blends evenly
• Granulated sugar: sweetens and moistens the cake organic varieties give a light caramel note
• Vegetable oil: keeps the cake moist opt for neutral flavored oils like grapeseed or sunflower
• Eggs: bind everything together and add fluffiness always use room temperature eggs for best texture
• Pure vanilla extract: brings aromatic depth try to use real extract not imitation for best flavor
• Whole milk: provides moisture and tenderness choose full-fat for richness
• Powdered sugar: sweetens cream and finishes the crumb topping sift for lump free results
• Mascarpone cheese: gives a creamy decadent filling look for imported Italian mascarpone for authentic taste
• Heavy whipping cream: creates a fluffy mousse texture in the filling chill the bowl and beaters before whipping
• Lemon zest and juice: provide fresh tang and aroma use unwaxed lemons for intense flavor

Use the tips above to help choose the highest quality and freshest ingredients for a superior cake

Step-by-Step Instructions

Prepare the Cake Batter and Bake:

Mix the dry ingredients together in a large bowl making sure to sift the flour first. Cream your butter and sugar thoroughly until light and fluffy this step takes about three to five minutes. Add oil eggs and vanilla to the creamed mixture beat until well combined. Alternate adding flour mixture with milk mixing slowly and scraping the bowl often to avoid lumps. Divide the batter between prepared pans smooth the tops and bake until a toothpick comes out clean around twenty five to thirty minutes. Allow cakes to cool completely on a wire rack before removing from pans

Make the Crumb Topping:

Combine flour and powdered sugar in a bowl and cut in chilled butter using fingertips or a pastry cutter until the mixture forms coarse crumbs. Stir in fresh lemon zest and vanilla extract until evenly distributed. Spread the mixture out on a parchment lined baking sheet and bake at three hundred fifty degrees until just lightly golden around ten minutes. Let cool completely then break apart into small crumbles

Prepare Lemon Mascarpone Cream:

Whip heavy cream in a very cold bowl until stiff peaks form do not over whip. In a separate bowl blend mascarpone powdered sugar lemon zest and lemon juice until creamy and smooth. Gently fold the whipped cream into the mascarpone mixture using a spatula to keep texture airy and light

Assemble the Cake Layers:

Trim the tops of cooled cakes if needed for flat layers. Place one layer on your serving plate spread a generous amount of lemon mascarpone cream all over then top with the second cake layer pressing gently to secure

Frost and Add Crumb Topping:

Spread the remaining lemon mascarpone filling evenly over the top and sides of the cake using a long offset spatula for a smooth finish. Press the cooled crumb topping gently onto the top and sides to set in place creating a decorative and delicious finish

Chill and Serve:

Refrigerate the finished cake for one hour or longer to allow flavors to meld and cream filling to firm up. Slice with a sharp knife and serve chilled for best texture and freshness

Save

The mascarpone is my absolute favorite part The first time I tasted this cake my mother smiled and said it was the creamiest filling ever. Now it is our go to treat for birthdays and graduations

Storage Tips

Keep the finished cake refrigerated covered to prevent it from drying out. It lasts well for three days and still tastes fresh. You can also prepare the cake layers a day in advance and store at room temperature wrapped tightly then assemble with the cream right before serving

Ingredient Substitutions

If mascarpone is not available use full fat cream cheese blended with a splash of heavy cream. Whole milk can be swapped with buttermilk for more tang. For a gluten free version use a one to one gluten free flour blend

Serving Suggestions

Serve slices with a light dusting of powdered sugar or a thin curl of lemon zest. A handful of fresh berries or a spoonful of blueberry compote on the side adds lovely color and flavor. For extra freshness a drizzle of limoncello over each slice is a grown up treat

Cultural Notes

This cake borrows from classic Italian pastries known for their airy yellow sponge and citrus scented fillings. Lemon and mascarpone both appear often in Italian baking They represent the creamy and bright flavors typical of springtime desserts from regions like Sicily and Lombardy

Frequently Asked Questions About Recipes

→ What makes the cake's lemon flavor so distinct?

Fresh lemon zest and juice are used in the mascarpone cream, infusing the cake with a vibrant, natural citrus taste that isn't overly tart.

→ How do you achieve a light and airy cake texture?

Ensuring ingredients like eggs, butter, and milk are at room temperature and not overmixing the batter creates a soft, fluffy crumb.

→ What is the role of mascarpone in the filling?

Mascarpone cheese gives the filling a rich, velvety texture and mild sweetness, balancing the tangy lemon for a smooth finish.

→ Can the cake be made in advance?

Yes, chilling the assembled cake for at least an hour helps flavors meld and makes slicing easier. It can be made a day ahead.

→ Is the crumb topping essential?

While optional, the crumb topping adds a delicate crunch and extra flavor, complementing the creamy layers and soft cake base.

→ Why use heavy cream in the filling?

Whipped heavy cream lightens the mascarpone filling for a mousse-like consistency, ensuring a delicate and not overly dense result.