Why You’ll Love This Recipe
The Cheesecake Factory’s Italian Lemon Cream Cake is a standout dessert that brings a sophisticated touch to any occasion. It strikes the perfect balance between rich, velvety mascarpone cream and the tangy zest of lemon, creating a dessert that feels both luxurious and light. The cake itself is soft and fluffy, while the mascarpone filling is smooth and airy, offering a delightful contrast with the crunchy crumb topping. The hint of lemon throughout the cake and filling ensures every bite is packed with flavor, making it an unforgettable treat. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a refreshing dessert, this cake is the ideal choice.
Ingredients
For the 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
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup powdered sugar
- 4 tablespoons unsalted butter, cold
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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 one bowl, whisk together flour, baking powder, baking soda, and salt. In another, cream butter and sugar together, then add oil, eggs, and vanilla extract.
- Alternate adding the dry ingredients and milk to the wet mixture until smooth.
- Divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool.
Make the Crumb Topping:
- Mix flour and powdered sugar in a bowl. Cut in the cold butter until the mixture becomes crumbly.
- Stir in lemon zest and vanilla extract.
- Spread the crumb topping on a parchment-lined baking sheet and bake at 350°F (177°C) for 10-12 minutes until golden. Cool and crumble.
Prepare the Lemon Mascarpone Cream:
- Whip the heavy cream in a bowl until stiff peaks form.
- In another bowl, beat mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Gently fold in the whipped cream to combine and achieve a mousse-like consistency.
Assemble the Cake:
- Level the tops of the cake layers if needed. Place one layer on a plate and spread with the lemon mascarpone cream.
- Place the second layer on top and gently press down.
- Frost the top and sides of the cake with the remaining cream filling.
- Press the cooled crumb topping onto the surface of the cake.
Chill & Serve:
- Refrigerate the cake for at least 1 hour to allow the flavors to meld.
- Slice and serve chilled.
Servings and Timing
- Servings: 8
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
Variations
- Add Fresh Berries: Enhance the freshness of the cake by adding a layer of fresh berries such as raspberries, strawberries, or blueberries between the cake layers.
- Lemon Curd: For an extra burst of lemon flavor, consider spreading a thin layer of lemon curd over the cake before adding the mascarpone cream.
- Gluten-Free Option: You can make this cake gluten-free by using a high-quality gluten-free flour blend, ensuring that the texture and taste are just as delicious.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cake can be frozen before the crumb topping is added. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator and add the crumb topping before serving.
- Reheating: This cake is best served cold, straight from the fridge, but you can allow it to come to room temperature for a softer texture if you prefer.
FAQs
1. Can I use mascarpone cheese instead of cream cheese?
Yes, mascarpone is the preferred cheese in this recipe for its rich, buttery texture. It creates a lighter, creamier filling than cream cheese, which can be tangy.
2. Can I make this cake ahead of time?
Yes, this cake can be made a day ahead. Just be sure to refrigerate it to keep the flavors fresh.
3. How do I prevent my cake from sinking in the middle?
Make sure your oven is fully preheated before placing the cake inside, and avoid opening the oven door while baking. Properly measuring your ingredients and baking for the correct time will also help ensure even baking.
4. Can I use a different type of flour?
You can substitute all-purpose flour with a cake flour for a lighter texture. However, be cautious of overmixing to avoid dense cake layers.
5. How can I make this cake dairy-free?
To make this cake dairy-free, substitute the butter with a plant-based butter and use a dairy-free mascarpone alternative, like cashew-based mascarpone.
6. Is this cake suitable for vegetarians?
Yes, this cake is vegetarian-friendly, as it does not contain any meat or animal-based gelatin.
7. Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons provide a much brighter, more natural flavor. Bottled lemon juice can be used in a pinch, but fresh lemon zest and juice yield the best results.
8. How can I make my crumb topping extra crunchy?
Ensure your butter is cold when cutting it into the flour and sugar mixture, and bake the crumb topping until golden for a crunchier texture.
9. Can I freeze this cake?
Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and foil before freezing. Allow them to thaw completely before assembling.
10. What is the best way to frost the cake?
Use an offset spatula for an even and smooth layer of frosting. Gently press the crumb topping onto the frosted surface, taking care not to disrupt the cream layer.
Conclusion
The Cheesecake Factory’s Italian Lemon Cream Cake is an exquisite dessert that combines the best of Italian flavors with the indulgent richness of mascarpone cream. Its balance of creamy, tangy, and light textures makes it an ideal dessert for any occasion, whether you’re celebrating a special event or simply treating yourself. The delicate layers of soft cake, rich mascarpone filling, and crunchy crumb topping create a perfectly harmonious dessert experience that’s sure to impress.
Cheesecake Factory Italian Lemon Cream Cake: A Perfectly Tangy Dessert for Any Occasion
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
The Cheesecake Factory’s Italian Lemon Cream Cake is a perfectly tangy and refreshing dessert that combines rich mascarpone cream, a soft vanilla cake, and a crunchy crumb topping. With a balance of creamy, tangy, and delicate textures, it’s the ideal dessert for any occasion.
Ingredients
For the 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
For the Crumb Topping:
½ cup all-purpose flour
½ cup powdered sugar
4 tablespoons unsalted butter, cold
½ teaspoon lemon zest
¼ teaspoon vanilla extract
For the 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 one bowl, whisk together flour, baking powder, baking soda, and salt. In another, cream butter and sugar together, then add oil, eggs, and vanilla extract.
- Alternate adding the dry ingredients and milk to the wet mixture until smooth.
- Divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool.
- Make the Crumb Topping:
- Mix flour and powdered sugar in a bowl. Cut in the cold butter until the mixture becomes crumbly.
- Stir in lemon zest and vanilla extract.
- Spread the crumb topping on a parchment-lined baking sheet and bake at 350°F (177°C) for 10-12 minutes until golden. Cool and crumble.
- Prepare the Lemon Mascarpone Cream:
- Whip the heavy cream in a bowl until stiff peaks form.
- In another bowl, beat mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Gently fold in the whipped cream to combine and achieve a mousse-like consistency.
- Assemble the Cake:
- Level the tops of the cake layers if needed. Place one layer on a plate and spread with the lemon mascarpone cream.
- Place the second layer on top and gently press down.
- Frost the top and sides of the cake with the remaining cream filling.
- Press the cooled crumb topping onto the surface of the cake.
- Chill & Serve:
- Refrigerate the cake for at least 1 hour to allow the flavors to meld.
- Slice and serve chilled.
Notes
Add Fresh Berries: Enhance the freshness by adding fresh berries such as raspberries, strawberries, or blueberries between the cake layers.
Lemon Curd: Spread a thin layer of lemon curd over the cake before adding the mascarpone cream for an extra burst of lemon flavor.
Gluten-Free: Use a high-quality gluten-free flour blend to make the cake gluten-free without compromising texture.
Freezing: Freeze the cake layers before adding the crumb topping. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge and add the crumb topping before serving.
Storage: Store the cake in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
