If you adore luscious, melt-in-your-mouth cakes that blend bright citrus and rich creaminess, you’re about to fall in love with this Cheesecake Factory Italian Lemon Cream Cake. It’s the ultimate impressive dessert: snowy layers of delicate white cake embrace a silky, lemon-scented mascarpone cream, all dusted in powdered sugar and, optionally, wrapped in coconut flakes for a touch of nostalgia. Whether you’re hosting a special gathering or just baking for the sheer joy of it, this recipe brings sunshine and restaurant-level delight into your home kitchen.
Ingredients You’ll Need
When it comes to achieving that signature Cheesecake Factory Italian Lemon Cream Cake taste, every ingredient has a special role—some offer velvety body, others brighten every bite, and a few transform the look and texture. Here’s what you’ll need for this showstopping treat:
- White cake mix (plus box ingredients): The perfect light and fluffy base that soaks up lemon cream and holds up beautifully for layering.
- Heavy whipping cream: Whips up into clouds of pure decadence, making your filling irresistible and ultra-creamy.
- Mascarpone cheese (softened): Adds luxury and authentic Italian character; be sure it’s at room temperature for smooth blending.
- Powdered sugar: Dissolves effortlessly to sweeten and stabilize the filling while keeping it silky-smooth.
- Lemon juice: The essential hit of tart freshness—use freshly squeezed if you can for intense flavor.
- Lemon zest: Finely grated zest infuses the cream with natural oil, boosting fragrance and tang while adding flecks of sunny color.
- Vanilla extract: A splash rounds out the flavors and enhances the overall taste of both cake and cream.
- Sweetened shredded coconut (optional): Pressed onto the cake’s side, this brings a playful texture and a nod to the original restaurant version.
- Powdered sugar (for dusting): A light snowfall on top gives that bakery-style finish and a final whisper of sweetness.
How to Make Cheesecake Factory Italian Lemon Cream Cake
Step 1: Prepare and Bake the White Cake Layers
Start by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans—grease them well and dust with flour, tapping out any excess. Prepare the white cake mix just as the package instructs, mixing until smooth and airy, then split the batter evenly between your pans. Bake until the tops spring back lightly and a toothpick comes out clean, usually about 25 minutes. Once done, let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool fully—this avoids a soggy bottom and ensures they’re ready for perfect slicing later.
Step 2: Whip the Cream and Make the Mascarpone Filling
While the cakes cool, it’s time for the heart of this Cheesecake Factory Italian Lemon Cream Cake—the ultra-luscious lemon mascarpone cream. First, whip the cold heavy cream in a large bowl until it forms stiff peaks—stop as soon as you see clear ridges so it doesn’t go past fluffy. In a separate bowl, beat together the softened mascarpone cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and creamy. Gently fold the whipped cream into your mascarpone mixture, keeping things light so your filling stays airy and cloud-like.
Step 3: Slice and Layer the Cakes
Once the cakes are fully cooled, use a long serrated knife to carefully slice each round in half horizontally, yielding four thin layers. Place the first layer, cut side up, on your serving plate and lavish it with a generous scoop of lemon cream filling—spread to the edges with a gentle hand. Stack the next cake round on top and repeat, building up beautiful alternating layers of cake and cream. Finish with a cake layer on top and begin to frost the sides and top with the remaining lemon mascarpone mixture. If you’re going for bakery flair, now’s the time for showstopper assembly!
Step 4: Decorate and Chill
If you love the look and gentle sweetness of coconut, press sweetened shredded coconut onto the sides of the cake, patting gently so it adheres to the cream. Dust the top with powdered sugar and finish with extra lemon zest for a little pop of color. Chill your cake for at least 2 hours (or up to overnight); this is key—it firms up the cream and makes for beautiful, clean slices when it’s time to serve. The wait is the hardest part, but absolutely worth it!
How to Serve Cheesecake Factory Italian Lemon Cream Cake
Garnishes
This cake shines with just a dusting of powdered sugar and a curl of lemon zest, but don’t be afraid to get creative! Try a few edible flowers for a springtime touch, thinly sliced candied lemons for a wow factor, or even a drizzle of lemon syrup right before serving. If you opted for coconut on the sides, a few toasted shreds scattered across the top offer texture and toasty aroma.
Side Dishes
The delicate tang and creaminess of Cheesecake Factory Italian Lemon Cream Cake pairs beautifully with simple sides that won’t overwhelm its flavor. Lightly sweetened berries—think strawberries or raspberries—add natural tartness and color. For something elegant, a scoop of vanilla gelato adds a creamy contrast, while a crisp glass of Prosecco makes an easy yet festive companion for any celebration.
Creative Ways to Present
Turn your cake into a centerpiece by slicing and plating it on individual dessert plates, each finished with a swirl of lemon curd and a fresh mint sprig. For a party, cut thinner slices and offer them on a tiered cake stand alongside tiny glasses of limoncello. Or, for a dreamy brunch, serve the cake with mini lemon scones and fresh fruit for a sweet treat your friends will talk about long after the plates are cleared.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store any remaining Cheesecake Factory Italian Lemon Cream Cake covered tightly in the refrigerator. The cream filling and cake layers stay moist for up to 3 days. To keep the coconut from getting soggy, you can scrape off any excess before chilling, though it’s still delicious if stored all together.
Freezing
This cake freezes surprisingly well! Freeze individual slices by wrapping them in plastic wrap and then foil, or place the whole cake (un-garnished) in a cake carrier. Thaw slices in the refrigerator overnight for best texture—remember, the cream will soften a little once thawed, but the signature flavor and moistness will still shine through.
Reheating
Since Cheesecake Factory Italian Lemon Cream Cake is best served cold or just slightly cool, you won’t need to reheat it traditionally. If the cake has been stored in the fridge or freezer, simply allow it to sit at room temperature for 15 to 20 minutes before slicing to take the chill off and bring out the smoothness of the filling.
FAQs
Can I use homemade cake instead of a box mix?
Absolutely! If you have a favorite white or yellow cake recipe, feel free to substitute it for the boxed mix. The homemade touch really elevates the flavor and lets you tailor the texture to your liking.
What’s the best way to get even, thin layers?
Use a long, serrated bread knife and a gentle back-and-forth motion when slicing cooled cakes horizontally. If you’re nervous, try chilling the cake rounds briefly beforehand—they’ll be firmer and easier to cut cleanly.
Can I make Cheesecake Factory Italian Lemon Cream Cake gluten free?
Yes! Simply choose a gluten free white cake mix and double-check that all other ingredients are certified gluten free. The creamy lemon mascarpone filling is naturally gluten free, so just swap the base for your dietary needs.
Can I skip the coconut?
Of course. While coconut adds a wonderful texture and classic look, you can leave it off entirely or replace it with toasted chopped nuts, poppy seeds, or nothing at all. The cake is just as delightful either way.
How far in advance can I make this cake?
Cheesecake Factory Italian Lemon Cream Cake is a fantastic make-ahead dessert! You can assemble the cake up to one day in advance and keep it chilled until serving. This actually improves the flavor and ensures neat, tidy slices.
Final Thoughts
Truly, bringing the magic of Cheesecake Factory Italian Lemon Cream Cake to your own kitchen is a rewarding experience. The combination of fluffy cake, bright lemon, and velvety cream is simply irresistible. I hope you treat yourself (and your loved ones) to a slice soon—one taste, and you’ll see why this cake is a restaurant legend!
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Cheesecake Factory Italian Lemon Cream Cake Recipe
- Total Time: 3 hours (including chill time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of the Cheesecake Factory Italian Lemon Cream Cake with this delightful recipe. A light and moist white cake filled with a luscious lemon cream, this dessert is a perfect balance of sweet and tangy flavors.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box)
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese (softened)
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut (optional, for sides)
- powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Prepare the white cake mix according to package directions and divide the batter evenly between the pans. Bake until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Make the Lemon Cream Filling: Whip the heavy cream until stiff peaks form. In another bowl, beat mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Fold in the whipped cream until fluffy.
- Assemble the Cake: Slice each cake layer in half horizontally. Spread lemon cream filling between layers, finishing with a layer of cake on top. Frost the sides with remaining lemon cream. Press coconut onto the sides, dust the top with powdered sugar, and chill for at least 2 hours.
Notes
- For a homemade touch, make the white cake batter from scratch.
- This cake is best served chilled for clean slices and the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
