If you have ever been enchanted by the bright, zesty charm of a perfectly crafted lemon dessert, then you are in for a real treat with the Cheesecake Factory Italian Lemon Cream Cake Recipe. This luscious cake captures the very essence of Italian-American indulgence, marrying a tender white cake base infused with fresh lemon zest, to a dreamy mascarpone and lemon cream filling. Finished with a silky lemon buttercream frosting and delicate white chocolate shavings, this cake is an absolute showstopper, ideal for any celebration or whenever your sweet tooth calls for something truly special.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this cake shine. Each component plays a vital role in delivering vibrant lemon flavor, delightfully smooth texture, and an inviting visual appeal that sets this dessert apart.
- White cake mix: Provides a tender and light cake base, ready in a snap and perfectly complemented by the added lemon zest.
- Lemon zest: Infuses bright citrus aroma and flavor in both the cake and filling, making every bite burst with freshness.
- Heavy whipping cream: Whipped into stiff peaks to create a luscious, airy filling that balances the cake’s sweetness.
- Mascarpone cheese: Adds creaminess and richness, anchoring the filling with that classic Italian tang.
- Powdered sugar: Sweetens the filling and frosting while ensuring a silky smooth texture.
- Lemon juice: Enhances the cake’s zesty profile and gives the frosting a bright kick.
- Unsalted butter: Whipped to a fluffy consistency, it forms the perfect base for the lemon buttercream frosting.
- Vanilla extract: Adds a subtle warmth and depth to the frosting’s flavor.
- Milk: Adjusts frosting texture for spreadability without diluting the lemon punch.
- White chocolate shavings or sweet cake crumbs: Provide an elegant, textured garnish that contrasts beautifully with the smooth frosting.
- Optional lemon slices or additional zest: For a fresh, decorative touch on top.
How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe
Step 1: Prepare and Bake the Cake Layers
Start by preheating your oven to 350°F and prepping two 9-inch round cake pans with a light grease and dusting of flour to ensure your layers come out cleanly. Mix the white cake batter according to the box instructions, but don’t forget to stir in a tablespoon of fresh lemon zest to infuse it with authentic citrus goodness. Divide the batter evenly into the pans and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Set the cakes aside to cool completely—patience here pays off for a crumb-free slicing experience!
Step 2: Whip Up the Luscious Filling
While the cakes cool, it’s time to prepare the star filling. Whip the heavy cream until stiff peaks form—this is what gives the filling its light, fluffy texture. In a separate bowl, blend softened mascarpone cheese with powdered sugar, lemon juice, and a teaspoon of finely grated lemon zest until smooth. Gently fold the whipped cream into this mixture, preserving all that airy goodness. Chill the filling for at least 30 minutes to let the flavors meld and the mixture firm up—this step ensures a wonderfully creamy and spreadable filling.
Step 3: Make the Zesty Lemon Frosting
The frosting is where the cake really shines visually and flavor-wise. Beat the softened unsalted butter until nice and fluffy, then gradually mix in powdered sugar for sweetness. Add in fresh lemon juice and vanilla extract for a perfect balance of bright citrus and comforting warmth. Finally, incorporate one to two tablespoons of milk, adjusting until you reach a smooth, spreadable consistency. This luscious lemon buttercream will coat your cake beautifully.
Step 4: Assemble the Italian Lemon Cream Cake
Once your cake layers are thoroughly cooled, slice each horizontally to create four thin, even layers. Carefully spread the chilled mascarpone lemon filling between every layer, stacking them tall and even. Then generously frost the entire cake with your luscious lemon buttercream. For that extra wow factor, press white chocolate shavings or cake crumbs delicately along the sides for texture and charm. Pop your cake into the fridge for at least an hour to set perfectly before serving — this chilling step is key to achieving the ideal slice-worthy firm but creamy texture.
How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe
Garnishes
Present your Italian lemon cream cake with a few simple touches that lift it from gorgeous to spectacular. Thin lemon zest curls or delicate edible flowers create a fragrant, inviting finish that reflects the cake’s fresh flavors perfectly. If you love a little extra sparkle, a few white chocolate shavings atop the frosting add whimsy and elegance.
Side Dishes
This cake is a star on its own but pairs wonderfully with lightly brewed teas or a bright sparkling wine to complement its citrus notes. For a brighter palette, a simple bowl of mixed berries or a fresh fruit salad adds juicy contrast and keeps the dessert experience refreshing and light.
Creative Ways to Present
Consider serving your layers as individual mini cakes or even as parfait-style cups layered with extra mascarpone filling and crumbs for a playful twist. For gatherings, a cake stand adorned with fresh lemons and greenery enhances the Italian ambiance, making your Cheesecake Factory Italian Lemon Cream Cake Recipe the centerpiece of the table.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your cake in an airtight container in the refrigerator. This dessert stays fresh and flavorful for up to 3 days, with the lemon cream filling maintaining its signature smooth texture.
Freezing
You can freeze individual slices wrapped securely in plastic wrap and placed in a freezer-safe container for up to one month. Thaw them overnight in the refrigerator to enjoy the full lemon cream richness without losing texture.
Reheating
This cake is best enjoyed chilled, so it’s not recommended to reheat. Instead, let any thawed portions come to refrigerator temperature before serving to keep the mascarpone and frosting luscious and intact.
FAQs
Can I use fresh lemon juice instead of bottled in this recipe?
Absolutely! Fresh lemon juice will provide the brightest, most vibrant flavor for your Cheesecake Factory Italian Lemon Cream Cake Recipe, so it’s worth the extra squeeze to elevate the overall taste.
Is mascarpone cheese essential or can I substitute cream cheese?
While cream cheese is a common substitute, mascarpone delivers that uniquely creamy, mild tang which makes this cake truly authentic. Using mascarpone will give you the best flavor and texture results here.
Can I make this cake gluten-free?
You can make a gluten-free version by swapping the white cake mix for a gluten-free mix. Just ensure it has similar properties so the texture stays light and moist.
What’s the best way to slice the cake for clean pieces?
Use a sharp, serrated knife and slice the cake when it’s cold from the fridge. Wiping the knife clean between cuts also helps achieve neat, perfect slices.
Can I prepare this cake ahead of time for a party?
Yes! This cake actually tastes better after resting overnight in the fridge. Making it ahead allows the flavors to meld beautifully and the texture to firm up perfectly.
Final Thoughts
If you’re longing to bring a slice of Italian indulgence right into your own kitchen, don’t hesitate to try the Cheesecake Factory Italian Lemon Cream Cake Recipe. It’s a delightful combination of bright lemon flavor, velvety mascarpone cream, and tender cake that’s sure to impress family and friends with every bite. This recipe shines for special occasions or simply whenever you want to treat yourself. Trust me, your taste buds will thank you!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour plus chilling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Cheesecake Factory Italian Lemon Cream Cake recipe is a luscious layered dessert combining a light white cake with a tangy lemon mascarpone filling and a creamy lemon buttercream frosting. Rich yet refreshing, this cake features real mascarpone and fresh lemon juice for an authentic Italian-American treat that is perfect for special occasions or indulgent gatherings.
Ingredients
For the Cake
- 1 box white cake mix (plus ingredients listed on box, usually egg whites, water, and oil)
- 1 tablespoon lemon zest
For the Filling
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese (softened)
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For the Frosting
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
For Garnish
- 1 cup white chocolate shavings or sweet cake crumbs
- Optional lemon slices or zest for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Make the Cake Batter: Prepare the white cake mix according to the box instructions, incorporating 1 tablespoon of lemon zest into the batter to infuse a fresh citrus flavor. Divide the batter evenly between the prepared pans.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely in their pans then on a wire rack.
- Prepare the Filling: Whip the heavy whipping cream until stiff peaks form. In a separate bowl, combine the softened mascarpone cheese, powdered sugar, lemon juice, and lemon zest. Gently fold the whipped cream into the mascarpone mixture until smooth and fully incorporated. Chill the filling in the refrigerator for at least 30 minutes to firm up.
- Make the Frosting: Beat the softened butter until fluffy. Gradually add the powdered sugar while continuing to beat. Mix in lemon juice and vanilla extract. Add 1 to 2 tablespoons of milk as needed to achieve a smooth, spreadable consistency.
- Assemble the Cake: Carefully slice each cooled cake layer horizontally to create four thin layers total. Spread the chilled lemon mascarpone filling evenly between each cake layer. Frost the top and sides of the assembled cake with the lemon buttercream frosting.
- Garnish and Chill: Press white chocolate shavings or cake crumbs onto the sides of the frosted cake. Optionally, garnish with lemon slices or additional lemon zest curls on top. Chill the cake for at least 1 hour before serving to allow flavors to meld and the texture to set.
Notes
- Use real mascarpone cheese and fresh lemon juice for authentic flavor.
- This cake is best served chilled and can be prepared a day in advance.
- Garnish with lemon zest curls or edible flowers for an elegant presentation.
