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
Scale
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
