Cheesecake Factory Italian Lemon Cream Cake Recipe

If you love a dessert that’s bursting with bright, zesty flavors and luxuriously creamy layers, then you’re in for a treat with the Cheesecake Factory Italian Lemon Cream Cake Recipe. This cake is a stunning blend of moist lemon-infused cake, tangy lemon cream filling, and a delicate lemon icing that perfectly balances sweetness with refreshing citrus notes. It’s an absolute showstopper for any occasion, bringing a little slice of Italian sunshine right to your table.

Ingredients You’ll Need

Gathering these simple but essential ingredients is the first step toward baking your own slice of heaven. Each element plays a crucial role, from the butter that lends softness and richness to the cake, to the fresh lemon juice and zest that infuse it with that signature vibrant flavor and inviting aroma.

• Unsalted butter (1 cup, softened): Provides moisture and richness, ensuring a tender crumb.
• Granulated sugar (2 cups): Sweetens the cake and helps achieve a light texture when creamed with butter.
• Large eggs (4): Bind the ingredients and add structure while enriching the batter.
• All-purpose flour (3 cups): The cake’s foundation, giving it body and form.
• Baking powder (1 tablespoon): Leavens the cake to rise beautifully and become fluffy.
• Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness.
• Whole milk (1 cup): Adds moisture and a creamy consistency to the batter.
• Fresh lemon juice (1/4 cup): Infuses bright citrus flavor throughout.
• Lemon zest (from 2 lemons): Intensifies the lemony aroma and taste without extra acidity.
• Vanilla extract (1 teaspoon): Adds a subtle warmth that complements the lemon perfectly.
• Heavy cream (1 cup, for filling): Whipped into a luscious lemon cream filling.
• Lemon juice (1/2 cup, for filling): Gives the filling its fresh tartness.
• Lemon zest (optional, for filling): Adds a little extra zest kick to the filling.
• Sugar (4 tablespoons, for icing): Sweetens the final glaze perfectly.
• Lemon juice (2 tablespoons, for icing): Brings brightness to the icing.
• Heavy cream (1 cup, for icing): Makes the icing creamy and smooth.
• Lemon zest (2 teaspoons, for icing): Adds a fresh lemon burst to the glaze.
• Powdered sugar (optional for decoration): Lightly dusted on top to finish with elegance.

How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly dust them with flour. This crucial step ensures your cakes will release easily after baking, maintaining their beautiful shape.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale. This takes a few minutes but creates the perfect airy foundation for your cake layers.

Step 3: Add Eggs One at a Time

Incorporate the eggs one by one, beating thoroughly after each addition. This ensures everything is well-emulsified and results in a tender crumb in the finished cake.

Step 4: Combine Dry Ingredients Separately

Whisk together the all-purpose flour, baking powder, and salt in another bowl. This even distribution of leavening agents is vital for an even rise.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually mix the dry ingredients into the wet mixture, alternating with whole milk. This technique keeps the batter smooth and prevents it from becoming dense.

Step 6: Stir in the Lemon and Vanilla

Fold in the fresh lemon juice, zest from two lemons, and vanilla extract. This step is where your cake truly begins to take on its lively, lemony personality.

Step 7: Bake Until Golden Perfection

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let your cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 8: Whip Up the Filling

To make the luscious lemon cream filling, whip together heavy cream, lemon juice, and a bit of lemon zest until thickened to soft peaks. This creamy layer adds a beautiful tang and richness between your cake layers.

Step 9: Prepare the Icing

Mix sugar, lemon juice, heavy cream, and lemon zest until smooth and spreadable. This icing is the perfect slightly tangy finish that binds everything together while keeping the cake moist.

Step 10: Assemble and Frost Your Cake

Once your cake layers are completely cooled, spread the lemon cream filling evenly on top of one layer. Place the second layer on top, then frost the entire cake with your lemon icing. Don’t be shy here—get generous with that beautiful lemony glaze!

Step 11: Add Final Decorative Touches

If you like, dust the top with powdered sugar for a simple and elegant finish that makes your cake look bakery-worthy and inviting.

How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe

Garnishes

Garnishing your cake can elevate its presentation and add texture. Consider fresh lemon slices, thin lemon curls, or even a sprinkle of finely chopped pistachios for a little crunch and color contrast. Fresh mint leaves can also add a refreshing green pop that complements the lemon beautifully.

Side Dishes

This bright lemon cake pairs wonderfully with a light cup of tea, coffee, or sparkling water with a slice of lemon for an extra citrus kick. If you want to serve it as part of a larger meal, a fresh berry salad or simple whipped cream with fresh berries on the side can balance the flavors perfectly.

Creative Ways to Present

For a stunning presentation, serve individual slices on pretty plates with a drizzle of lemon syrup or berry coulis. Alternatively, transform this cake into a layered trifle by cubing it and layering with whipped lemon cream and fresh berries in glass parfait dishes.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered in an airtight container in the refrigerator for up to 3 days. This helps maintain its freshness and keeps the cream layers stable.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw completely before filling and frosting for the best texture and flavor.

Reheating

This cake is best enjoyed chilled or at room temperature. If you want to slightly warm a slice, keep it brief—about 20 seconds in the microwave—to avoid melting the cream filling or icing.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can add a lemon flavor, fresh lemon juice and zest provide brightness and natural acidity that make this cake truly shine. For the Cheesecake Factory Italian Lemon Cream Cake Recipe, fresh lemons are highly recommended for the best flavor.

Is this cake very sweet or more tart?

The cake strikes a lovely balance between sweet and tart, with the lemon cream and icing adding refreshing tanginess that cuts through the sweetness, making it feel light and vibrant rather than cloying.

Can I make this recipe dairy-free?

You can try substituting plant-based butter and milk alternatives, but keep in mind the texture and flavor might differ slightly. The richness from butter and heavy cream is key in achieving the classic creamy layers.

What’s the best way to get a moist cake?

Be sure not to overmix the batter once the dry ingredients are added, and avoid overbaking. The milk and butter also keep the cake moist, and the lemon cream filling adds extra softness between layers.

How important is the cooling time before frosting?

Cooling the cake completely is crucial to prevent the filling and icing from melting or sliding off. Patience here pays off with a much neater and more attractive final cake.

Final Thoughts

This Cheesecake Factory Italian Lemon Cream Cake Recipe is a delightful way to brighten up your dessert spread with its irresistible lemony charm, creamy layers, and tender crumb. It’s a personal favorite that never fails to impress friends and family alike. Give it a try and watch this lemon cake become a cherished new tradition in your kitchen.

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