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
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.
Notes
- For extra lemon flavor, brush each cake layer with lemon syrup before filling.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
