Introduction

The Cheesecake Factory Italian Lemon Cream Cake is a delightful dessert combining moist vanilla cake layers with a tangy lemon mascarpone cream filling. Topped with a buttery crumb topping infused with lemon zest, this cake offers a perfect balance of sweetness and citrus freshness that’s sure to impress.

A slice of three-layer lemon cake sits on a white plate on a white marbled surface. The bottom layer is a light golden sponge cake, topped with a thick layer of smooth white cream, followed by a second light yellow sponge layer with more white cream, and a top light sponge layer covered in an even layer of white frosting. On top of the slice are three swirls of thick white whipped cream, evenly spaced. The background has blurred whole and cut lemons. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ¼ cups granulated sugar
½ cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature
½ cup all-purpose flour (for crumb topping)
½ cup powdered sugar (for crumb topping)
4 tablespoons unsalted butter, cold (for crumb topping)
½ teaspoon lemon zest (for crumb topping)
¼ teaspoon vanilla extract (for crumb topping)
1 cup heavy whipping cream (for lemon mascarpone cream)
1 cup mascarpone cheese, room temperature
2 cups powdered sugar (for lemon mascarpone cream)
½ teaspoon lemon zest (for lemon mascarpone cream)
2 tablespoons lemon juice

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper and grease them lightly.
Step 2: In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, cream the butter and granulated sugar until light and fluffy. Mix in the vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Step 6: For the crumb topping, combine ½ cup flour and ½ cup powdered sugar in a bowl. Cut in the cold butter until the mixture is crumbly. Stir in lemon zest and vanilla extract.
Step 7: Spread the crumb mixture on a parchment-lined baking sheet and bake at 350°F (177°C) for 10–12 minutes until golden. Let cool completely, then crumble the topping.
Step 8: To prepare the lemon mascarpone cream, whip the heavy cream to stiff peaks in a chilled bowl.
Step 9: In another bowl, beat mascarpone cheese with powdered sugar, lemon zest, and lemon juice until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
Step 10: Level the cooled cake layers if needed. Place one cake layer on a serving plate and spread half of the lemon mascarpone cream evenly over the top.
Step 11: Add the second cake layer on top, press gently, then frost the top and sides of the cake with the remaining cream filling.
Step 12: Press the crumbled topping all over the cake’s surface, covering it completely.
Step 13: Refrigerate the assembled cake for at least 1 hour before slicing and serving to allow the flavors to meld.

Tips & Variations

Use room temperature ingredients for smoother batter and cream texture.
For extra lemon flavor, add a little lemon extract to the cake batter.
Substitute mascarpone with cream cheese for a tangier filling.
To make crumb topping gluten-free, use almond flour instead of all-purpose flour.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from drying out. When ready to serve, slice directly from the fridge, or let it sit at room temperature for 10–15 minutes for a softer texture.

How to Serve

The image shows a slice of a three-layer yellow cake with each layer separated by thick white creamy frosting. The top of the cake is covered smoothly with the same white frosting and decorated with three dollops of swirled cream placed near the edge. The cake slice sits on a plain white plate, which is placed on a white marbled surface. In the background, there are blurred yellow lemons, giving a fresh feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled up to a day in advance and refrigerated. Just add the crumb topping before serving if you prefer it crunchier.

Can I freeze the cake?

You can freeze the cake without the crumb topping for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before frosting and adding the topping.