If you have a soft spot for luscious, tangy desserts, then you are in for a real treat with the Cheesecake Factory Italian Lemon Cream Cake Recipe. This cake is the perfect balance of moist, buttery layers infused with bright lemon zest and a velvety lemon cream filling that melts in your mouth. Every bite bursts with that zesty brightness that perfectly complements the rich creaminess, making it one of those unforgettable desserts you’ll find yourself craving again and again. Whether it’s a special occasion or simply because you deserve a slice of sunshine, this recipe brings the magic of The Cheesecake Factory right to your own kitchen.
Ingredients You’ll Need
Getting the ingredients right is the first exciting step toward baking this stunning cake. These simple, fresh, and high-quality ingredients work in harmony to deliver the perfect texture, vibrant color, and refreshing lemon flavor that defines the Cheesecake Factory Italian Lemon Cream Cake Recipe.
- Unsalted butter (1 cup, softened): Adds rich moisture and a tender crumb to the cake.
- Granulated sugar (2 cups): Sweetens the cake while helping with the light and fluffy texture.
- Large eggs (4): Provides structure and richness to the cake batter.
- All-purpose flour (3 cups): The base of the cake that ensures a sturdy but soft texture.
- Baking powder (1 tablespoon): Gives the cake lift and lightness.
- Salt (1/2 teaspoon): Enhances flavor and balances the sweetness.
- Whole milk (1 cup): Keeps the batter moist and tender.
- Fresh lemon juice (1/4 cup): Injects vibrant, zesty flavor into the cake layers.
- Lemon zest (zest of 2 lemons): Intensifies the lemon aroma and taste.
- Vanilla extract (1 teaspoon): Adds subtle sweetness and depth to the flavor.
- Heavy cream for filling (1 cup): Whipped to create the luscious lemon cream filling.
- Lemon juice for filling (1/2 cup): Brings a bright tartness to the filling.
- Lemon zest for filling (optional): Adds an extra punch of fresh lemon flavor.
- Sugar for icing (4 tablespoons): Sweetens the creamy lemon icing.
- Lemon juice for icing (2 tablespoons): Provides the tangy base for the icing.
- Heavy cream for icing (1 cup): Smooth and rich, perfect for frosting.
- Lemon zest for icing (2 teaspoons): Enhances the tangy and fresh lemon profile.
- Powdered sugar (optional, for decoration): Adds a pretty, delicate touch to the finished cake.
How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and help your cake come out perfectly shaped. This early preparation sets you up for success and smooths the baking process.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This process is key to incorporating air, which gives your cake that tender, delicate crumb. Be sure to add the eggs one by one, beating well after each addition to keep the batter smooth and fully combined.
Step 3: Combine the Dry Ingredients
Take a separate bowl and whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening is evenly distributed and your cake rises perfectly. Gradually add these dry ingredients alternately with the whole milk into the wet mixture, folding gently for the best texture.
Step 4: Add the Zest, Juice, and Vanilla
Now, stir in the fresh lemon juice, lemon zest, and vanilla extract. These ingredients bring all the signature flavors of the Cheesecake Factory Italian Lemon Cream Cake Recipe, infusing every bite with bright, aromatic citrus notes that dance on your palate.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake in your preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes rest in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Step 6: Whip the Filling and Icing
While your cakes cool, whip together the filling ingredients: heavy cream, lemon juice, and optional lemon zest until thickened and creamy. For the icing, combine sugar, lemon juice, heavy cream, and lemon zest until you achieve a smooth, spreadable consistency. Both layers add incredible creaminess and the signature tangy sweetness that make this cake irresistible.
Step 7: Assemble Your Cake
Place one cake layer on your serving plate and spread a generous layer of the luscious lemon cream filling over it. Then place the second cake layer on top and frost the entire cake with the smooth lemon icing. For a lovely finishing touch, lightly dust the top with powdered sugar if you like. Your Cheesecake Factory Italian Lemon Cream Cake Recipe is now ready to impress!
How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe
Garnishes
To elevate the presentation and taste even further, consider garnishing with thin lemon slices, fresh mint leaves, or extra lemon zest curls. These simple touches add a professional flair and a pop of color that makes the cake irresistible at the table.
Side Dishes
This cake pairs beautifully with fresh berries or a bowl of lightly sweetened whipped cream on the side. For a beverage, try serving it alongside a cup of hot tea or a refreshing glass of sparkling lemonade to highlight the citrus flavors.
Creative Ways to Present
Fancy a twist? Serve the cake slices with a drizzle of honey or a raspberry coulis for extra flair. You can also layer single servings into little dessert jars with lemon curd and whipped cream, making individual parfaits inspired by the Cheesecake Factory Italian Lemon Cream Cake Recipe. It’s a fun way to impress guests with minimal fuss.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, store any leftovers tightly covered in the refrigerator. The cold keeps the lemon cream filling fresh and the cake moist for up to 4 days, maintaining that delightful flavor and texture.
Freezing
If you want to stash some cake for later, you can freeze it after baking but before assembling. Wrap the cooled cake layers tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to serve, thaw overnight in the fridge, then prepare the filling and icing for that freshly made taste.
Reheating
This cake is best enjoyed chilled, so reheating is not necessary. However, if you prefer room temperature, take the cake out of the fridge about 30 minutes before serving to let the flavors mellow and the cream soften slightly.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Fresh lemon juice really makes this recipe shine by providing a natural bright flavor that bottled extracts can’t quite match. For the Cheesecake Factory Italian Lemon Cream Cake Recipe, fresh lemon juice and zest are highly recommended for the best taste and aroma.
How do I know when the cake is fully baked?
Use the toothpick test by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.
Is it necessary to use heavy cream in the filling and icing?
Yes, heavy cream’s richness and ability to whip into fluffiness are essential to create the luxurious lemon cream layers that are signature to the Cheesecake Factory Italian Lemon Cream Cake Recipe. It makes the filling and icing both creamy and stable enough for spreading.
Can I substitute the sugar with a healthier alternative?
While you can experiment with honey or maple syrup, be prepared for slight changes in texture and sweetness level. Granulated sugar helps with the structure and crumb of the cake and is strongly recommended for the best results in this recipe.
What is the best way to zest lemons?
Use a microplane or fine grater to zest just the yellow part of the lemon peel, avoiding the bitter white pith beneath. Fresh zest releases the essential oils that give your cake that vibrant lemon aroma and flavor.
Final Thoughts
Making the Cheesecake Factory Italian Lemon Cream Cake Recipe at home is a truly rewarding experience. It’s a dessert that feels elegant but is surprisingly easy to assemble, bursting with fresh lemon brightness wrapped in soft, buttery cake layers. Trust me, once you take that first bite, you’ll understand why this cake is a cherished favorite. So gather your ingredients, roll up your sleeves, and bring a slice of sunshine to your kitchen. This cake will surely become a beloved staple in your dessert repertoire!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
A delightful Italian Lemon Cream Cake inspired by Cheesecake Factory, featuring moist lemon-infused layers filled and frosted with a creamy lemon filling and icing. Perfectly balanced with fresh lemon juice and zest, this cake offers a refreshing citrus flavor ideal for special occasions or a sweet treat.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 1/2 cup lemon juice
- Lemon zest (optional, to taste)
Icing
- 4 tablespoons sugar
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 teaspoons lemon zest
Decoration (optional)
- Powdered sugar for dusting
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, creating a smooth base for your cake batter.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure proper mixing and aeration.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, to create a smooth and consistent batter without overmixing.
- Add Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined, infusing the batter with bright citrus notes.
- Divide and Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which ensures easier frosting application.
- Prepare Filling: Whip together the heavy cream, lemon juice, and optional lemon zest until thickened to a spreadable consistency suitable for layering.
- Prepare Icing: Mix sugar, lemon juice, heavy cream, and lemon zest until smooth and creamy to frost the cake’s exterior.
- Assemble Cake: Once cooled, spread the lemon cream filling between the cake layers, then frost the top and sides with the lemon icing for a luscious finish.
- Optional Decoration: Dust the finished cake with powdered sugar for an elegant, sweet touch before serving.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overbake to keep the cake moist and tender.
- Use fresh lemons for juice and zest to maximize flavor.
- Whip the filling and icing to the appropriate thickness for easy spreading.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Optional powdered sugar adds a subtle sweetness and decorative look.
