If you’ve ever sat down at The Cheesecake Factory with high hopes and a sweet tooth, chances are you’ve fallen head over heels for their legendary Cheesecake Factory Italian Lemon Cream Cake. This dessert is pure sunshine delivered in cake form: fluffy white cake layers sandwiched with a luscious lemon-cream filling, cloaked with a snowy dusting of powdered sugar, and possibly finished with a flurry of coconut. It’s bright, tangy, sweet, and absolutely unforgettable. Today, I’m going to show you just how easy and fun it is to bring this iconic treat into your own kitchen—trust me, you’ll want to share (or maybe not!).

Cheesecake Factory Italian Lemon Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The charm of this Cheesecake Factory Italian Lemon Cream Cake is that each simple ingredient plays an important role in building both flavor and texture. You don’t need anything fancy, just a handful of staples—with one or two special touches—to recreate those bakery-style layers at home.

White cake mix: Your easy shortcut to delicate, fluffy cake; just be sure to have the eggs, oil, and water listed on the box handy.
Cream cheese (8 ounces, softened): Provides creaminess and a slight tang, forming the rich backbone of the lemon cream filling.
Unsalted butter (1/2 cup, softened): Adds luxurious smoothness and helps balance the tanginess of the lemon and cream cheese.
Powdered sugar (2 cups): Sweetens the filling, dissolves perfectly, and helps create that signature light texture.
Vanilla extract (1 teaspoon): Adds warmth and a hint of classic flavor that complements the lemon beautifully.
Fresh lemon juice (2 tablespoons): Invigorates the cream with bright, tangy citrus notes—use freshly squeezed for the best flavor!
Lemon zest (1 teaspoon): Packs intense lemon fragrance and flavor you simply can’t get from juice alone.
Heavy whipping cream (1 1/2 cups): Whipped to perfection, this gives the filling its impossibly airy and light consistency.
Sweetened shredded coconut (1 cup, optional): Gently pressed around the sides, it adds texture and a subtle tropical twist.
Powdered sugar for dusting: That signature finish—don’t skip this last gorgeous touch!

How to Make Cheesecake Factory Italian Lemon Cream Cake

Step 1: Prepare and Bake the Cake Layers

Begin by preheating your oven according to the directions on your box of white cake mix. Grease and flour two 9-inch round cake pans to prevent sticking. Prepare the cake batter following the box instructions—usually this means combining the cake mix with egg whites, oil, and water—then divide it evenly between your prepared pans. Bake as directed, and once finished, let the cakes cool completely on wire racks for the ideal slicing and assembly later.

Step 2: Make the Lemon Cream Filling

While your cakes cool, take a large bowl and beat together the softened cream cheese and butter until the mixture is perfectly smooth and creamy. Gradually add in the powdered sugar, beating well until the filling becomes light and fluffy. Blend in the vanilla extract, lemon juice, and zest, making sure everything is well combined. In a separate bowl, whip the heavy cream until stiff peaks form (don’t rush this step!). Then, gently fold the whipped cream into your cream cheese mixture for a mousse-like texture.

Step 3: Slice and Assemble the Layers

Once the cakes have cooled completely, use a long, sharp knife to carefully slice each cake horizontally, making four even, thin layers. Place the first layer on your serving plate and slather a generous amount of the lemon cream filling over the top. Repeat this process: cake, filling, cake, filling, allowing the zingy lemon cream to peek temptingly between every layer.

Step 4: Frost the Sides and Decorate

After stacking and filling all the layers, spread the remaining lemon cream around the sides and top for a beautiful, fluffy finish. If you love a bit of texture and an added touch of elegance, gently press the shredded coconut around the sides of the cake. Then, give the whole cake a final, delicate shower of powdered sugar just before serving—this is your Cheesecake Factory Italian Lemon Cream Cake moment!

How to Serve Cheesecake Factory Italian Lemon Cream Cake

Garnishes

Elevate your Cheesecake Factory Italian Lemon Cream Cake with dazzling, fresh garnishes! Try a few thin lemon slices or lemon twists arranged on top, a scattering of edible flowers, or a sprinkle of extra lemon zest. This not only adds visual appeal but lets guests know exactly what zesty treat awaits them.

Side Dishes

Pairing is where you can get creative—serve this cake alongside a scoop of tangy raspberry or blueberry sorbet for a burst of contrast, or with a tall glass of sweet iced tea or espresso for a perfect sweet bite after a meal. Even a handful of fresh berries can complete each plate with color and freshness.

Creative Ways to Present

To make your Cheesecake Factory Italian Lemon Cream Cake the star of the show, serve it as a centerpiece at your next brunch, shower, or birthday party. Cut it into small squares for a dessert buffet, or build a tiered tower with extra mini cake rounds for a dramatic presentation. You can also add little flags or cake toppers for an extra bit of celebration!

Make Ahead and Storage

Storing Leftovers

Leftover slices of this luscious cake can be stored covered in the refrigerator for up to three days. The flavors deepen as it chills, and the cake stays sublimely moist thanks to the whipped cream and cream cheese in the filling.

Freezing

To freeze, wrap individual slices or the whole Cheesecake Factory Italian Lemon Cream Cake securely in plastic wrap and then in foil. Store in the freezer for up to one month. Thaw overnight in the fridge before serving, and you’ll preserve all that lemony freshness and creamy texture.

Reheating

Since this cake is best served cold or at room temperature, simply remove your slice from the fridge or freezer and let it sit at room temperature for about fifteen minutes. There’s no need to heat—just let those flavors bloom naturally!

FAQs

Can I use homemade white cake instead of boxed mix?

Absolutely! If you have a favorite homemade white cake recipe, use it in place of the boxed version for a more personalized touch. Just be sure the cake layers are soft and sturdy enough for slicing and layering.

What can I do if I don’t have fresh lemons for juice and zest?

Fresh lemons deliver the brightest citrus punch, but in a pinch, bottled lemon juice and dried zest or a touch of lemon extract will still work. The flavor might be a little less vibrant but your Cheesecake Factory Italian Lemon Cream Cake will still shine.

Is it necessary to add the shredded coconut?

Not at all! The coconut is totally optional. It adds a bit of chew and a pretty, snowy look, but you can skip it or substitute with sliced almonds for a different twist.

Why is it important to let the cake cool completely before slicing?

Cutting while warm can lead to crumbling or uneven layers. Letting the cakes cool ensures cleanly sliced layers and a beautiful, stable cake that’s easy to assemble.

How do I prevent the filling from oozing out when layering?

Make sure your filling is thick and fluffy (whip that cream well!), and always start with completely cooled cake layers. If needed, pop the filled layers in the fridge for a few minutes between assembling to firm things up.

Final Thoughts

If you’re craving a showstopping yet approachable dessert, you’ll fall in love with making the Cheesecake Factory Italian Lemon Cream Cake at home. Each slice is tart-sweet bliss, luxurious but light, and sure to make any occasion feel special. Go on—treat yourself and the people you love to a sunny, bakery-style cake that’ll spark conversation and second helpings!

Cheesecake Factory Italian Lemon Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: admin
Total Time: 3 hours (including cooling and assembling time)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the heavenly taste of this Cheesecake Factory Italian Lemon Cream Cake that combines the lightness of white cake with the richness of lemon cream for a truly delightful dessert experience.

Ingredients

Scale

Cake:

1 box white cake mix (plus ingredients listed on the box)

Lemon Cream Filling:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 1/2 cups heavy whipping cream

Optional Topping:

1 cup sweetened shredded coconut
powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake: Preheat the oven and prepare the cake mix as directed. Bake and let cool.
Make the Lemon Cream Filling: Beat cream cheese and butter. Add powdered sugar, vanilla, lemon juice, and zest. Whip the cream separately and fold into the cream cheese mixture.
Assemble the Cake: Slice the cakes horizontally, spread lemon cream between layers, and cover the cake. Optionally, add shredded coconut and dust with powdered sugar.