Name: Cheesecake Factory Italian Lemon Cream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 box white cake mix (plus ingredients listed on box); 1 teaspoon vanilla extract; Zest of 1 lemon; 1 cup heavy whipping cream; 8 oz mascarpone cheese, softened; ½ cup powdered sugar; 2 tablespoons fresh lemon juice; Zest of 1 lemon; ½ cup all-purpose flour; ½ cup powdered sugar; ¼ cup cold butter, cubed; ¼ teaspoon salt

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If you’ve ever found yourself dreaming about the tangy, sweet, and cloud-like layers of the Cheesecake Factory Italian Lemon Cream Cake, you’re not alone! This iconic dessert has captured hearts with its luscious lemon mascarpone filling, tender cake, and delicate crumb coating. Whether you’re celebrating a special occasion or simply want to bring a little restaurant magic into your own kitchen, this copycat recipe is a showstopper that’s surprisingly achievable—and so worth it.

Cheesecake Factory Italian Lemon Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

All it takes are a handful of pantry staples and a few special touches to create this unforgettable cake. Each ingredient plays a starring role in building the flavor, texture, and beauty of your homemade Cheesecake Factory Italian Lemon Cream Cake.

White cake mix: The foundation for a light, fluffy cake; using a mix helps guarantee a soft crumb every time.
Vanilla extract: Rounds out the flavors and brings warmth to the cake layers.
Lemon zest (for cake): Infuses the batter with bright, citrusy notes that set this cake apart.
Heavy whipping cream: Whipped to soft peaks, it gives the lemon cream filling its ethereal texture.
Mascarpone cheese: Adds rich, creamy depth to the filling—don’t substitute, as this is what gives the filling its signature silkiness.
Powdered sugar (for filling): Sweetens the cream and dissolves smoothly for a luscious finish.
Fresh lemon juice: Offers a tangy punch that balances the sweetness and enhances the lemon flavor.
Lemon zest (for filling): Reinforces that fresh, vibrant lemon aroma in every bite.
All-purpose flour: Forms the base of the crumb coating, giving it structure and a tender crunch.
Powdered sugar (for crumb): Adds just the right sweetness to the crumb, echoing the cake’s delicate flavor.
Cold butter: Ensures the crumb bakes up light and crisp rather than dense.
Salt: A pinch brings all the flavors into perfect harmony—don’t skip it!

How to Make Cheesecake Factory Italian Lemon Cream Cake

Step 1: Bake the Cake Layers

Start by preparing your white cake mix according to the package instructions, but don’t forget to stir in the vanilla extract and the zest of one lemon for a boost of flavor. Divide the batter evenly into two 8-inch round cake pans lined with parchment paper to ensure easy release. Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely—patience here pays off, as chilled cakes are much easier to slice and fill.

Step 2: Whip Up the Lemon Cream Filling

While your cake layers cool, it’s time to create that irresistible lemon mascarpone cream. Begin by whipping the heavy cream to soft peaks; this step gives your filling a heavenly, airy texture. In a separate bowl, blend together the softened mascarpone cheese, powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the fluffiness. Pop the filling into the fridge so it stays cool and thick until you’re ready to assemble.

Step 3: Make the Signature Crumb Coating

No Cheesecake Factory Italian Lemon Cream Cake is complete without its signature crumb edge. In a small bowl, combine the flour, powdered sugar, and salt, then add the cold, cubed butter. Use your fingertips or a fork to work everything together until the mixture forms coarse, buttery crumbs. Spread the crumbs out on a baking sheet and bake at 300°F (150°C) for 10 to 12 minutes, stirring once for even browning. Let the crumbs cool completely—they’ll crisp up as they cool, adding the perfect contrast to the creamy cake.

Step 4: Assemble the Cake

Carefully slice each cooled cake layer in half horizontally to create four thin, even layers. Place one layer on your serving plate and spread a generous amount of lemon cream filling over the top. Repeat with the remaining layers, stacking and spreading until you reach the top. Use the rest of the lemon cream to frost the outside of the cake. To finish, gently press the cooled crumb coating around the sides of the cake for that authentic bakery look and crunch. Chill the cake for at least an hour before serving to let the flavors meld and the filling set.

How to Serve Cheesecake Factory Italian Lemon Cream Cake

Garnishes

This cake looks stunning on its own, but a little extra flourish never hurts! Try topping each slice with a twist of lemon zest, a few fresh raspberries, or a light dusting of powdered sugar. Even a sprig of mint can make your Cheesecake Factory Italian Lemon Cream Cake look restaurant-ready.

Side Dishes

Pair your cake with simple, refreshing sides that let the bright lemon flavor shine. A bowl of mixed berries or a scoop of lemon or vanilla gelato complements the creamy filling and adds a touch of elegance to your dessert table. For a special touch, serve with espresso or a glass of sparkling Moscato.

Creative Ways to Present

Want to impress? Slice your Cheesecake Factory Italian Lemon Cream Cake into elegant wedges and arrange them on a platter, or make mini cakes by cutting out rounds with a biscuit cutter. You can even serve individual slices in mason jars layered with extra lemon cream and crumbs for a trendy twist on tradition.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly and store it in the refrigerator for up to 3 days. The lemon cream filling helps keep the cake moist, and the crumb coating will stay pleasantly crisp for a day or two. If you’re prepping for a party, the assembled cake actually tastes even better the next day!

Freezing

You can freeze Cheesecake Factory Italian Lemon Cream Cake for longer storage. Wrap individual slices or the whole cake tightly in plastic wrap followed by foil. Freeze for up to one month. To enjoy, thaw in the refrigerator overnight before serving—this helps preserve the texture and flavor.

Reheating

This cake is best served chilled or at cool room temperature, so there’s no need to reheat. Just remove it from the fridge about 20 minutes before you plan to serve for the creamiest, dreamiest texture.

FAQs

Can I use homemade cake instead of boxed mix?

Absolutely! If you have a favorite white cake recipe, feel free to use it here. Just be sure to add the vanilla extract and lemon zest for that signature Cheesecake Factory Italian Lemon Cream Cake flavor.

What if I can’t find mascarpone cheese?

Mascarpone is key for the authentic texture of the filling, but in a pinch, you can use full-fat cream cheese mixed with a little heavy cream to mimic its richness. The flavor will be slightly different but still delicious.

Can I make the crumb coating ahead of time?

Yes! The crumb coating can be prepared a day or two in advance. Store it in an airtight container at room temperature until you’re ready to assemble the cake.

Do I have to slice the cake into four layers?

Slicing the cake into four thin layers gives you more lemon cream in every bite, but if you prefer, you can simply use two thicker layers. Just divide the filling accordingly.

How do I get perfectly even cake layers?

For best results, use a long serrated knife and a gentle sawing motion to slice the cooled cakes. A cake leveler can be a helpful tool if you bake layer cakes often. Chilling the cake layers makes them much easier to slice cleanly!

Final Thoughts

If you’re ready to wow your friends, family, or just your own taste buds, this Cheesecake Factory Italian Lemon Cream Cake is a must-try. With its sunny flavors and cloud-like cream, it truly brings a taste of your favorite restaurant home. Give it a go and savor every bright, luscious bite—you might just find a new favorite dessert!

Cheesecake Factory Italian Lemon Cream Cake Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 1 hour (plus chilling time)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

This Cheesecake Factory Italian Lemon Cream Cake is a delightful layered dessert featuring moist white cake infused with fresh lemon zest, creamy mascarpone lemon filling, and a buttery crumb coating. Perfectly balanced between tangy and sweet, this cake is a showstopper for any occasion and is best served slightly chilled for maximum flavor and texture.

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients listed on box)
1 teaspoon vanilla extract
Zest of 1 lemon

For the Lemon Cream Filling:

1 cup heavy whipping cream
8 oz mascarpone cheese, softened
½ cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon

For the Crumb Coating:

½ cup all-purpose flour
½ cup powdered sugar
¼ cup cold butter, cubed
¼ teaspoon salt

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Instructions

Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Prepare the white cake mix according to the package instructions, incorporating the vanilla extract and lemon zest into the batter to infuse fresh citrus flavor.
Bake the Cake Layers: Divide the batter evenly between two 8-inch round cake pans lined with parchment paper. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
Make the Lemon Cream Filling: In a mixing bowl, whip the heavy cream to soft peaks. In another bowl, blend the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture to create a light and creamy filling. Refrigerate until ready to use.
Prepare the Crumb Coating: Combine all-purpose flour, powdered sugar, salt, and cold cubed butter in a bowl. Use your fingers or a fork to mix until coarse crumbs form. Spread the crumbs evenly on a baking sheet and bake at 300°F (150°C) for 10 to 12 minutes, stirring once, until lightly golden. Let crumbs cool completely.
Assemble the Cake: Slice each cooled cake layer horizontally to make four thin layers. Spread a generous amount of lemon cream filling between each layer. Use the remaining filling to frost the outside of the cake evenly.
Add the Crumb Coating: Press the cooled crumb mixture onto the sides of the cake, covering it completely for a decorative and flavorful finish.
Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set and enhance flavor before slicing and serving. Enjoy chilled for the best taste experience.

Notes

This cake is best served slightly chilled for optimal taste and texture.
For extra lemon flavor, brush each cake layer with lemon syrup before assembling.
Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American