Description
Indulge in the delightful Cheesecake Factory Italian Lemon Cream Cake, a perfect dessert that embodies the spirit of spring! This light and refreshing cake features fluffy layers of vanilla cake complemented by a luscious lemon mascarpone cream filling. Topped with a unique crumb mixture and dusted with powdered sugar, it not only tastes heavenly but also looks stunning on any dessert table. Ideal for birthdays, celebrations, or just a sweet treat at home, this recipe is designed for bakers of all levels to impress family and friends alike.
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)
- Zest and juice of lemons
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (177°C). Grease two 8-inch round cake pans and line with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, and salt. In another bowl, beat together butter and sugar until creamy; add eggs one at a time, then mix in oil, vanilla, and milk.
- Stir in dry ingredients until combined. Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- Prepare the crumb topping: Bake flour on a lined sheet for five minutes; cool. Mix with powdered sugar and cold butter until crumbly.
- Whip cream to stiff peaks; combine mascarpone with powdered sugar, lemon zest, and juice. Fold in whipped cream.
- Assemble the cake: Spread filling between layers and over top/sides; press crumb topping around the cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 29g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg