Italian Lemon Cream Cheesecake Cake Recipe
This Cheesecake Factory Italian Lemon Cream Cake features tender vanilla cake layers paired with a luscious lemon mascarpone cream filling and a crisp, sweet crumb topping. Perfectly balanced with bright lemon zest and juice, this cake combines creamy textures with a delicate crumb finish for a refreshing and elegant dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Vanilla Cake:
- 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
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup powdered sugar
- 4 tablespoons unsalted butter, cold
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
Lemon Mascarpone Cream Filling:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese, room temperature
- 2 cups powdered sugar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Prepare the Cake Batter & Bake: Preheat your oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper and grease them. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Then mix in the vegetable oil, eggs, and vanilla extract. Gradually add the dry ingredients alternating with the whole milk, stirring until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- Make the Crumb Topping: Combine the flour and powdered sugar in a bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture becomes crumbly. Stir in the lemon zest and vanilla extract. Spread this mixture onto a parchment-lined baking sheet and bake at 350°F (177°C) for 10-12 minutes, until golden. Let it cool and crumble it further if needed.
- Prepare Lemon Mascarpone Cream: Whip the heavy cream to stiff peaks using a mixer. In another bowl, beat together the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully combined, maintaining the airy texture.
- Assemble the Cake Layers: If needed, level the tops of the cooled cakes for even stacking. Place one cake layer on your serving plate and spread a generous layer of the lemon mascarpone cream over it. Carefully top with the second cake layer, gently pressing down to secure the layers.
- Frost & Add Crumb Topping: Use the remaining lemon mascarpone cream to frost the top and sides of the assembled cake evenly. Press the crumb topping all around the outside and on the top surface of the cake for a decorative finish.
- Chill & Serve: Refrigerate the assembled cake for at least 1 hour before slicing. This chilling step helps the flavors meld together and the cream to set, making the cake easier to slice and enhancing the overall taste.
Notes
- To ensure even baking, make sure your eggs and milk are at room temperature before mixing.
- Be careful not to overmix the cake batter to keep the cake light and fluffy.
- The crumb topping can be stored in an airtight container if made ahead.
- For an extra lemon punch, feel free to add more lemon zest to the cream filling or the cake batter as desired.
- Chilling the cake overnight will deepen the lemon flavor and improve the texture.
Keywords: Italian Lemon Cream Cake, Cheesecake Factory Copycat, Lemon Cake, Mascarpone Cream, Dessert, Lemon Dessert, Creamy Cake, Crumb Topping
