Description
Cheesecake Factory Italian Lemon Cream Cake is a moist and flavorful vanilla cake layered with tangy lemon mascarpone cream filling and topped with a crisp, buttery lemon crumb topping. This elegant cake combines a soft, tender crumb with creamy, zesty filling and a crunchy finish, making it perfect for special occasions or anytime you crave a refreshing citrus dessert.
Ingredients
Vanilla 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 ¼ cups granulated sugar
- 1/2 cup vegetable oil
- 3 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 Filling
- 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 and Prepare Pans: Preheat your oven to 350°F (177°C). Line the bottoms of two 8-inch round cake pans with parchment paper and grease the sides to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 cups of all purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: Using a large bowl or the bowl of a stand mixer fitted with the beater attachment, beat the unsalted butter and granulated sugar together until light and fluffy. This helps incorporate air into the batter for a tender cake.
- Add Wet Ingredients: Add the vegetable oil and eggs to the butter-sugar mixture, mixing until just combined. Scrape down the sides of the bowl as needed. Slowly mix in the vanilla extract and whole milk until fully incorporated.
- Combine Dry and Wet Mixtures: Stir the dry ingredient mixture into the wet batter gently until just combined. Avoid overmixing to keep the cake tender. Pour the batter evenly into the prepared cake pans.
- Bake the Cake Layers: Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Crumb Topping Flour: Spread 1/2 cup flour evenly on a parchment-lined baking sheet. Bake for 5 minutes at 350°F (177°C) to remove the raw flour taste. Allow to cool slightly before using.
- Make Crumb Topping Mixture: In a large bowl, whisk together the cooled flour and powdered sugar. Using a pastry cutter, two forks, or your hands, cut cold butter into the mixture until the crumbs are small and coated evenly. Stir in lemon zest and vanilla extract. Refrigerate for about 1 hour until cold.
- Whip Cream for Filling: In a large bowl, whip heavy whipping cream to stiff peaks and set aside. This will give the filling a light and airy texture.
- Prepare Lemon Mascarpone Cream Filling: In another large bowl, mix mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth. Gently fold in the whipped cream to combine without deflating it. Chill until ready to assemble.
- Assemble the Cake: Place one cooled cake layer on a cake plate. Reserve 3/4 cup of the cream filling, and spread or pipe the remaining filling evenly over the first cake layer.
- Add Second Layer and Frosting: Place the second cake layer on top. Spread the reserved cream filling over the top and sides of the cake evenly.
- Apply Crumb Topping: Press the prepared crumb topping all over the top and sides of the cake for a crunchy, flavorful finish.
- Chill and Serve: Refrigerate leftovers for up to 3 days. Serve chilled for best texture and flavor.
Notes
- Ensure all ingredients, especially eggs, milk, and butter, are at room temperature for best mixing results.
- Be careful not to overmix the batter after adding dry ingredients to maintain a tender crumb.
- The crumb topping should be kept cold to achieve the right crumbly texture.
- Use fresh lemon zest for a vibrant lemon flavor in the cream filling and crumb topping.
- This cake is best served chilled and should be stored in the refrigerator.
- You can substitute mascarpone cheese with cream cheese for a slightly different tang.
- For an extra touch, garnish with thin lemon slices or candied lemon peel.
