Description
Indulge in the irresistible Cheesecake Factory Italian Lemon Cream Cake, a perfect blend of fluffy vanilla layers and zesty lemon mascarpone cream. This delightful dessert is not only visually stunning with its crunchy lemon crumb topping but also bursting with refreshing citrus flavors that make it ideal for spring gatherings or any special occasion. Easy to prepare, this cake will impress your guests and leave them craving more.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese (room temperature)
- ½ cup powdered sugar
- Fresh lemon zest and juice
Instructions
- Preheat oven to 350°F (177°C). Grease two 8-inch round cake pans and line with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, followed by oil, vanilla, and milk.
- Gradually mix in dry ingredients until just combined. Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely on wire racks.
- For the crumb topping, bake flour for 5 minutes, mix with powdered sugar, then cut in cold butter and add lemon zest.
- Whip cream to stiff peaks, then combine with mascarpone, powdered sugar, lemon zest, and juice. Chill filling until ready to use.
- Assemble the cake: layer filling between cake layers and cover 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: 410
- Sugar: 35g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg