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
Scale
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.
