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
Scale
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.
