If you adore bright, zesty flavors wrapped in a moist, tender cake, you are in for a genuine treat with the Cheesecake Factory Italian Lemon Cream Cake Recipe. This cake is a sensational blend of fresh lemon juice and zest with a luscious cream filling and smooth lemon icing that feels like a delicious slice of sunshine. Its combination of textures and layers will captivate your senses, making it the perfect cake to share at any celebration or special moment with loved ones.
Ingredients You’ll Need
This recipe shines because of its simple, quality ingredients that come together to create something truly special. Each one plays a key role—whether it’s the tang from fresh lemons, the richness from butter and cream, or the delicate crumb from the perfectly balanced flour mixture.
- 1 cup unsalted butter, softened: Provides a rich, creamy base and ensures moistness in the cake.
- 2 cups granulated sugar: Sweetens the cake and helps achieve that light, fluffy texture when creamed with butter.
- 4 large eggs: Bind the ingredients and add structure and tenderness.
- 3 cups all-purpose flour: The backbone of the cake, delivering that perfect crumb.
- 1 tablespoon baking powder: Gives the cake a beautiful rise and airy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup whole milk: Keeps the cake moist and adds softness to the batter.
- 1/4 cup fresh lemon juice: Bursts with citrus brightness that is the heart of this cake.
- Zest of 2 lemons: Adds intense lemon aroma and flavor with slight texture.
- 1 teaspoon vanilla extract: Rounds out flavors and adds subtle sweetness.
- Filling: 1 cup heavy cream, 1/2 cup lemon juice, lemon zest (optional): Creates that luscious, tangy cream center that elevates this cake to another level.
- Icing: 4 tablespoons sugar, 2 tablespoons lemon juice, 1 cup heavy cream, 2 teaspoons lemon zest: A smooth, flavorful glaze that envelops the cake in citrusy sweetness.
- Powdered sugar (optional): For a pretty, delicate finish on top.
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), the perfect temperature for an even bake. Grease and flour two 9-inch round cake pans to ensure your cake layers come out flawlessly and don’t stick. This simple prep work sets the stage for the rest of the magic.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy—this airiness is crucial because it gives the cake its tender crumb. Adding the eggs one by one helps with full incorporation and adds moisture to the batter.
Step 3: Combine Dry Ingredients Separately
Whisk flour, baking powder, and salt in another bowl. This ensures your leaveners and salt are evenly distributed, helping your cake rise perfectly and taste balanced.
Step 4: Alternate Adding Dry Ingredients and Milk
Gradually add your dry ingredients to the butter mixture, alternating with whole milk. This technique prevents the batter from becoming too dense and keeps things smooth and well blended. Once combined, stir in fresh lemon juice, lemon zest, and vanilla extract for that distinct citrus punch.
Step 5: Bake the Cake Layers
Divide your luscious lemon batter evenly between the prepared pans and smooth out the tops for even baking. Slide them into the oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean, with no wet batter clinging to it.
Step 6: Cool the Cakes
Let the cakes cool in the pans for about 10 minutes to avoid any breakage. Then gently transfer them onto wire racks to cool completely. Don’t rush this step—it’s important that the cakes are fully cooled before adding the filling and icing to avoid melting or sliding layers.
Step 7: Whip Up the Lemon Cream Filling and Icing
For the filling, whip together heavy cream, lemon juice, and lemon zest until thick and creamy, perfect for spreading between the cake layers. For the lemon icing, mix sugar, lemon juice, heavy cream, and zest until smooth—a luscious glaze that you’ll frost over the cake’s top and sides.
Step 8: Assemble and Decorate
Spread the flavorful lemon cream generously between the cooled cake layers, then frost the entire cake with the tangy lemon icing. For that elegant final touch, dust with powdered sugar if you like. This step truly makes the Cheesecake Factory Italian Lemon Cream Cake Recipe look as amazing as it tastes.
How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe
Garnishes
A fresh slice of lemon or thin lemon zest curls can add visual appeal and an extra dose of citrus aroma. You can also sprinkle some finely chopped mint leaves for a refreshing hint that pairs beautifully with the lemon flavors.
Side Dishes
This delightful lemon cake pairs wonderfully with a light, fresh fruit salad featuring berries or mild citrus segments. For a heartier pairing, serve alongside a scoop of vanilla or lemon sorbet to keep that citrus theme going and offer a cool complement.
Creative Ways to Present
Try layering small individual portions in clear glasses for a charming dessert parfait effect. Alternatively, serve thin wedges on pastel-colored plates at brunch or elegant luncheons to let the sunny yellow color brighten any table setting.
Make Ahead and Storage
Storing Leftovers
Store leftover slices in an airtight container in the refrigerator to maintain freshness and moisture. This cake keeps beautifully for up to 3-4 days, ensuring you have plenty of opportunities to enjoy its zesty goodness.
Freezing
If you want to save this treat for later, it freezes well. Wrap the cake tightly with plastic wrap and foil to prevent freezer burn, and it will stay fresh for up to 2 months. When ready, thaw in the refrigerator overnight for best results.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer slice, let it sit out for about 30 minutes to take the chill off naturally without drying it out.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can be used in a pinch, fresh lemon juice and zest really give this cake its bright, authentic flavor. The fresh ingredients contribute essential acidity and aroma that are hard to replace.
Is there a dairy-free version of this recipe?
You can substitute the butter and cream with dairy-free alternatives like plant-based margarine and coconut cream. Keep in mind the texture might be slightly different, but the lemon flavor remains delightful.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to use one with xanthan gum or add it separately to help maintain the cake’s structure.
How long does the lemon cream filling last?
The lemon cream filling should be stored in the fridge and ideally used within 2-3 days for the freshest taste and best texture. Since it contains dairy, keeping it cold is important.
What’s the best way to get even cake layers?
Using a kitchen scale to divide the batter evenly between pans helps a lot. Also, gently tapping the filled pans on the counter before baking releases air bubbles and helps level the batter for uniform layers.
Final Thoughts
If you love cakes that balance rich creaminess with lively lemon brightness, the Cheesecake Factory Italian Lemon Cream Cake Recipe is an absolute must-try. It’s a stunning, flavorful dessert that brings joy to any occasion and makes you feel like you’re enjoying a slice of Italy right at home. Gather your ingredients, roll up your sleeves, and get ready to bake this unforgettable cake for your next special moment!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Cheesecake Factory Italian Lemon Cream Cake is a luscious dessert featuring moist lemon-flavored cake layers filled and frosted with a tangy, creamy lemon filling and icing. Perfectly balanced with fresh lemon juice and zest, this cake offers a delightful citrus experience ideal for any occasion.
Ingredients
Cake Ingredients
- 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)
Icing
- 4 tablespoons sugar
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 teaspoons lemon zest
Decoration
- Powdered sugar (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, providing a good base for the cake’s texture. Add eggs one at a time, beating well after each addition to fully incorporate and achieve a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with whole milk to maintain a smooth, even batter.
- Add Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract until thoroughly combined to infuse the batter with bright citrus flavor.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and smooth out the tops for uniform baking. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully cooked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set, then transfer them onto wire racks to cool completely before filling and icing.
- Prepare Filling: Whip together heavy cream, lemon juice, and optional lemon zest until the mixture thickens into a creamy filling perfect for layering.
- Prepare Icing: Mix sugar, lemon juice, heavy cream, and lemon zest until smooth, creating a tangy and creamy icing to cover the cake.
- Assemble Cake: Once the cakes are fully cooled, spread the lemon cream filling evenly between the two layers, then frost the top and sides of the cake with the lemon icing for beautiful presentation and rich flavor.
- Optional Decoration: For a final touch, dust the assembled cake with powdered sugar before serving to enhance appearance and add a subtle sweetness.
Notes
- Ensure the cakes are completely cool before applying the filling and icing to prevent melting and slipping.
- Use fresh lemon juice and zest for the best flavor impact.
- You can add more powdered sugar to the finishing dusting for a sweeter finish.
- For a lighter filling, adjust the amount of heavy cream whipped to your preference.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
