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
Scale
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
