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
