Name: Cheesecake Factory Italian Lemon Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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 ¼ cups granulated sugar; 1/2 cup vegetable oil; 3 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup whole milk (room temperature); 1/2 cup all-purpose flour (for crumb topping); 1/2 cup powdered sugar (for crumb topping); 4 tablespoons unsalted butter (cold, for crumb topping); 1/2 teaspoon lemon zest (for crumb topping); 1/4 teaspoon vanilla extract (for crumb topping); 1 cup heavy whipping cream (for filling); 1 cup mascarpone cheese (room temperature, for filling); 2 cups powdered sugar (for filling); 1/2 teaspoon lemon zest (for filling); 2 tablespoons lemon juice (for filling)

Description

Indulge in a slice of sunshine with this Cheesecake Factory Italian Lemon Cream Cake. This delightful dessert features airy vanilla layers, a luscious lemon mascarpone filling, and a crunchy lemon crumb topping that creates a perfect balance of sweet and tangy flavors. Ideal for birthdays, holidays, or any celebration, this cake is sure to impress your guests and satisfy your cravings. With easy-to-follow instructions and make-ahead options, even novice bakers can create this stunning masterpiece. Treat yourself and your loved ones to a refreshing dessert that embodies joy in every bite.

Ingredients

Scale

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 ¼ cups granulated sugar
1/2 cup vegetable oil
3 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup whole milk (room temperature)
1/2 cup all-purpose flour (for crumb topping)
1/2 cup powdered sugar (for crumb topping)
4 tablespoons unsalted butter (cold, for crumb topping)
1/2 teaspoon lemon zest (for crumb topping)
1/4 teaspoon vanilla extract (for crumb topping)
1 cup heavy whipping cream (for filling)
1 cup mascarpone cheese (room temperature, for filling)
2 cups powdered sugar (for filling)
1/2 teaspoon lemon zest (for filling)
2 tablespoons lemon juice (for filling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (177°C). Prepare two 8-inch round cake pans with parchment paper.
In a bowl, combine flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy; mix in oil and eggs. Gradually add milk and vanilla.
Combine dry ingredients with wet ingredients until just mixed. Divide batter between the prepared pans and bake for 25–30 minutes. Cool completely.
For the filling, whip cream until stiff peaks form. Mix mascarpone with powdered sugar, lemon zest, and juice; gently fold in whipped cream.
Assemble by layering cakes with filling in between; top with reserved filling and crumb topping.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 24g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg