Cheesecake Factory Italian Lemon (Print-Friendly Format)
Tangy lemon mascarpone cream layers and fluffy cake finished with a delicate crumb topping for an elegant treat.
# Required Ingredients:
→ Vanilla Cake
01 -
375 grams all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon fine salt
05 -
115 grams unsalted butter, room temperature
06 -
250 grams granulated sugar
07 -
120 millilitres vegetable oil
08 -
2 large eggs, room temperature
09 -
2 teaspoons vanilla extract
10 -
240 millilitres whole milk, room temperature
→ Crumb Topping
11 -
60 grams all-purpose flour
12 -
60 grams powdered sugar
13 -
55 grams unsalted butter, cold
14 -
1/2 teaspoon finely grated lemon zest
15 -
1/4 teaspoon vanilla extract
→ Lemon Mascarpone Cream Filling
16 -
240 millilitres heavy whipping cream
17 -
225 grams mascarpone cheese, room temperature
18 -
240 grams powdered sugar
19 -
1/2 teaspoon finely grated lemon zest
20 -
2 tablespoons freshly squeezed lemon juice
# How to Make It:
01 -
Preheat oven to 177°C. Line two 20 cm round pans with parchment paper and grease. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Mix in oil, eggs, and vanilla extract, combining thoroughly. Alternate adding dry ingredients and milk, starting and ending with dry, mixing until smooth. Divide batter evenly into prepared pans. Bake for 25–30 minutes until a skewer inserted in the centre comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
02 -
Combine flour and powdered sugar in a small bowl. Using a pastry blender or fingertips, cut in cold butter until mixture resembles coarse crumbs. Stir in lemon zest and vanilla. Spread crumbs on a parchment-lined baking tray and bake at 177°C for 10–12 minutes until golden brown. Allow to cool completely, then crumble into small pieces.
03 -
In a chilled bowl, whip the heavy cream with an electric mixer until stiff peaks hold. In a separate bowl, beat mascarpone, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture in two additions until evenly incorporated and airy.
04 -
If necessary, level cooled cake tops with a serrated knife. Place one cake layer on a serving plate. Spread half of the lemon mascarpone cream evenly over the surface. Top with the second cake layer, pressing gently to adhere.
05 -
Cover the top and sides of the cake with the remaining lemon mascarpone cream, smoothing evenly with an offset spatula. Gently press the cooled crumb topping onto the sides and top of the cake to adhere.
06 -
Refrigerate the assembled cake for a minimum of 1 hour to allow the flavours to meld and the cream to set. Slice and serve chilled.
# Additional Information:
01 -
For best flavour and texture, ensure all dairy and eggs are at room temperature before mixing batters and creams.
02 -
Use fresh lemon zest and juice for optimal brightness.
03 -
Slicing with a warm knife yields clean cake portions.