Description
Indulge in the refreshing delight of Cheesecake Factory Italian Lemon Cream Cake, a perfect dessert for any occasion! This light and fluffy cake features airy vanilla layers filled with a creamy lemon mascarpone filling and topped with a crunchy lemon crumb. It’s an irresistible balance of tart and sweet flavors that will impress at birthdays, family gatherings, or as a sweet treat to enjoy at home. The beautiful presentation, enhanced by a dusting of powdered sugar and zesty lemon notes, makes it not only delicious but also visually appealing.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup unsalted butter
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- Lemon zest and juice for flavor
Instructions
- Preheat oven to 350°F (177°C) and prepare two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixer bowl, cream butter and sugar until fluffy. Add oil, eggs one at a time, vanilla extract, and milk.
- Gradually mix in dry ingredients until just combined. Divide batter between pans.
- Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- Prepare the crumb topping by mixing flour, powdered sugar, cold butter, lemon zest, and vanilla.
- Make the lemon mascarpone filling by whipping heavy cream separately before folding into mixed mascarpone with powdered sugar.
- Assemble by layering cakes with filling in between and topping with crumbs.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg