Cheesecake Factory Italian Lemon Cream Cake Recipe
If you’ve ever fallen in love at first bite with the Cheesecake Factory Italian Lemon Cream Cake, you already know how unforgettable it is: pillowy soft layers of cake, a tangy yet dreamy lemon cream filling, a snowy crown of toasted coconut, and just a whisper of white chocolate — every forkful tastes like pure sunshine. This stunning cake isn’t just a showstopper at special celebrations, it’s a joyful treat that home bakers can actually pull off anytime, with a few smart shortcuts and simple ingredients. If you’re ready to recreate that iconic bakery experience in your own kitchen, you’re in for an utterly delightful project!
Ingredients You’ll Need
Gathering the right ingredients is like building the foundation for this dazzling dessert — each element plays a crucial role in getting the flavors, textures, and appearance just right. With a clever mix of pantry staples and some special touches, the Cheesecake Factory Italian Lemon Cream Cake comes together surprisingly easily.
- White cake mix: The quickest route to tender, fluffy cake layers that don’t sacrifice taste or texture.
- Eggs, oil, and water: Essential binders and moisture for the cake mix; just follow your box’s instructions for the best results.
- Cream cheese (softened): The heart of the luscious lemon cream filling; soften fully for silky smoothness.
- Powdered sugar: Blends seamlessly into the filling, ensuring it’s sweet without any grittiness.
- Vanilla extract: Rounds out the flavors and adds a bakery-worthy aroma to the cream.
- Lemon zest: Packs each bite with bright citrusy punch — use fresh lemons for the most flavor.
- Heavy whipping cream: Whipped to soft peaks, it lightens the filling and gives it that signature cloud-like texture.
- Sweetened shredded coconut (lightly toasted): Adds delicious crunch and a hint of tropical sweetness around the outside.
- White chocolate chips (melted, optional): For a glistening, elegant drizzle that takes the presentation up a notch.
- Powdered sugar (for dusting): The finishing touch that makes every slice look positively irresistible.
How to Make Cheesecake Factory Italian Lemon Cream Cake
Step 1: Prep Your Cake Pans and Oven
Start by setting your oven to 350°F. Take two 9-inch round cake pans and either grease and flour them well or line the bottoms with parchment paper for easy removal. This simple prep step makes all the difference in getting picture-perfect layers that won’t stick.
Step 2: Bake the Cake Layers
Prepare your white cake mix following the package directions, making sure to use the right amounts of eggs, oil, and water. Pour the velvety batter evenly into the two pans, smooth the tops, and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick poked into the center comes out clean or with just a few fluffy crumbs. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks and cool completely — patience here is key to building a sturdy, beautiful cake later on!
Step 3: Whip Up the Lemon Cream Filling
In a large bowl, combine your softened cream cheese, powdered sugar, vanilla extract, and that wonderfully fragrant lemon zest. Use a hand mixer or stand mixer to blend everything together until silky and lump-free. In a separate bowl, whip the heavy cream to stiff peaks — when you lift your beaters, it should hold its shape. Gently fold the whipped cream into the lemony cream cheese mixture to create an airy, cloudlike filling that will be the star of your Cheesecake Factory Italian Lemon Cream Cake.
Step 4: Build the Layers
Once the cakes are completely cool, you have a choice: for extra drama (and extra layers of lemony goodness), use a serrated knife to slice each cake layer in half horizontally, creating four thin layers. Or, if you like the classic look, leave them whole for two thicker layers. Simply spread a generous amount of your lemon cream filling between each layer, then use the rest to coat the top and sides of the assembled cake for a naked or fully-frosted look, depending on your preference.
Step 5: Coat with Toasted Coconut and White Chocolate
Sprinkle and gently press toasted sweetened coconut all around the sides of the cake, covering every inch for that signature texture and color. If you want to channel the bakery’s wow-factor, drizzle melted white chocolate over the top in freeform streams. It sets up quickly and adds a lovely gloss and a touch of buttery sweetness.
Step 6: Chill and Finish with Powdered Sugar
Let your masterpiece chill in the fridge for at least 2 hours — or overnight if you can bear to wait. This step helps the flavors develop and the filling firm up for perfect slices. Just before serving, finish with a generous dusting of powdered sugar. Step back and admire: you’ve just made a Cheesecake Factory Italian Lemon Cream Cake to remember!
How to Serve Cheesecake Factory Italian Lemon Cream Cake
Garnishes
This cake already looks gorgeous, but for a little extra flair, try adding twists of lemon peel, fresh berries like raspberries or blueberries, or even a few edible flowers on top. A cluster of toasted coconut and a drizzle of extra melted white chocolate make every slice a celebration.
Side Dishes
Keep the accompaniments light and let the Cheesecake Factory Italian Lemon Cream Cake shine! A cup of espresso, a delicate citrus salad, or a scoop of lemon sorbet are all wonderful partners, balancing the sweetness and making for a truly special dessert course.
Creative Ways to Present
For a party, slice the cake into neat squares or triangles, and serve each piece on a small plate with a fan of thin lemon slices. Mini cakelets or even petit fours, made in a muffin tin, can be piped with extra lemon cream for stunning single-serve treats that look just as amazing as they taste.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Cheesecake Factory Italian Lemon Cream Cake well with plastic wrap or store it in an airtight cake carrier in your refrigerator. The cake will keep beautifully for up to four days — that lemon cream stays luscious and the coconut keeps its texture!
Freezing
If you want to freeze, wrap individual slices tightly in plastic wrap and then in foil, or use airtight containers. The cake will stay fresh for about two months. Thaw slices overnight in the fridge or at room temperature for an hour or so before serving.
Reheating
This cake is best enjoyed chilled, straight from the fridge, so no reheating needed. If you prefer it a little softer, let it sit out for 15 minutes before eating — the cream will become extra silky!
FAQs
Can I use a homemade white cake recipe instead of a mix?
Absolutely! If you have a favorite scratch-made white cake recipe, it will work beautifully as the base for this Cheesecake Factory Italian Lemon Cream Cake. Just make sure your layers are fully cool before assembling.
Is it possible to make the lemon cream filling ahead of time?
Yes, you can prepare the lemon cream filling a day in advance. Store it tightly covered in the refrigerator and give it a gentle stir before using to restore its fluffiness.
How do I toast the coconut for the best flavor?
Spread the sweetened shredded coconut in a thin layer on a baking sheet and bake at 325°F for 5 to 10 minutes, stirring every couple of minutes until golden brown. Watch closely, as coconut can go from toasted to burnt quickly!
What if I want more lemon flavor?
You can absolutely boost the lemony goodness by adding a tablespoon of fresh lemon juice to the cream filling or scattering extra zest on top before serving. This simple tweak will make the lemon pop even more against the creamy filling.
Can I skip the white chocolate drizzle?
Definitely! The white chocolate is optional and included for those who love an extra touch of richness. The Cheesecake Factory Italian Lemon Cream Cake is delicious with or without it, so feel free to make it your own.
Final Thoughts
There’s just something magical about sharing a slice of Cheesecake Factory Italian Lemon Cream Cake — it’s the kind of dessert that makes any moment feel brighter and sweeter. If you’ve been craving a taste of that downtown bakery magic, trust me: give this recipe a try and watch it become the highlight of your dessert table!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Total Time: 3 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Cheesecake Factory’s Italian Lemon Cream Cake with this homemade version. A luscious white cake filled with a creamy lemon filling, topped with toasted coconut and optional white chocolate drizzle.
Ingredients
Cake:
- 1 box white cake mix (plus eggs, oil, and water as directed)
Lemon Cream Filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
Additional:
- 1 1/2 cups sweetened shredded coconut, lightly toasted
- 1/2 cup white chocolate chips, melted (optional)
- Powdered sugar for dusting
Instructions
- Prepare Cake: Preheat oven to 350°F. Prepare cake mix as directed. Divide batter between two 9-inch round pans. Bake for 25–30 minutes. Cool.
- Make Filling: Beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth. Whip cream to stiff peaks and fold into cream cheese mixture.
- Assemble: Slice cakes horizontally (optional). Spread lemon cream between layers and on the cake. Press coconut onto sides, drizzle with white chocolate if desired. Chill for 2 hours.
- Serve: Dust with powdered sugar before serving.
Notes
- This cake is best enjoyed after chilling overnight.
- For a stronger lemon flavor, add a tablespoon of fresh lemon juice to the filling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 33g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
