Description
Indulge in the heavenly delight of Cheesecake Factory’s Italian Lemon Cream Cake. This luscious dessert features layers of moist lemon cake filled with a creamy mascarpone frosting, topped with a buttery crumb topping. A perfect balance of tangy lemon and sweet cream in every bite.
Ingredients
Scale
Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 4 tablespoons unsalted butter, cold
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Lemon Mascarpone Cream:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese, room temperature
- 2 cups powdered sugar
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (177°C). Line and grease cake pans.
- Whisk dry ingredients in a bowl.
- Cream butter and sugar until fluffy. Add oil, eggs, and vanilla; mix.
- Alternate adding dry ingredients and milk; mix.
- Divide batter between pans and bake.
- Prepare crumb topping: Mix dry ingredients, cut in butter, add zest, and vanilla. Bake and crumble.
- Make lemon mascarpone cream: Whip cream, beat mascarpone, sugar, zest, and juice. Fold in whipped cream.
- Assemble: Layer cake, spread cream, add second layer, frost, and top with crumb.
- Chill before serving.
Notes
- You can garnish with fresh berries for a pop of color and added flavor.
- Ensure all dairy ingredients are at room temperature for smooth blending.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg