Description
Indulge in the vibrant flavors of the Cheesecake Factory Italian Lemon Cream Cake, a dessert that elevates any gathering with its refreshing lemony goodness. This delightful cake features fluffy layers of vanilla cake, luscious lemon mascarpone filling, and a crunchy lemon crumb topping that will impress your guests. Perfect for birthdays, brunches, or casual family dinners, this cake combines zesty flavor with an elegant presentation. Whether you serve it with fresh berries or a dollop of whipped cream, each bite promises to be a sweet celebration of flavor.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- Fresh lemon juice and zest
Instructions
- Preheat oven to 350°F (177°C) and prepare two 8-inch round cake pans.
- Make the vanilla cake batter by mixing dry ingredients, then creaming butter and sugar before combining wet ingredients. Pour into pans and bake for 25–30 minutes.
- Prepare the crumb topping by baking flour briefly, then mixing with powdered sugar and butter until crumbly.
- For the filling, whip cream to stiff peaks, then combine with mascarpone, powdered sugar, lemon juice, and zest.
- Assemble the cake by layering one cake round with filling, topping with the second layer, and coating the entire cake with remaining filling and crumb topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 28g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg