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
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
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
