If you’ve ever found yourself swooning over the luscious, citrusy layers at your favorite restaurant, then this Cheesecake Factory Italian Lemon Cream Cake Recipe is about to become your new obsession. Imagine tender, airy cake, a dreamy lemon cream filling, and a buttery crumb topping that makes every bite sing with sweet-tart perfection. Whether you’re celebrating a special occasion or just want to treat yourself, this cake brings the signature flavors of the Cheesecake Factory right into your own kitchen—no reservation required.
Ingredients You’ll Need
Pulling off this show-stopping Cheesecake Factory Italian Lemon Cream Cake Recipe is easier than you think—especially when you have the right ingredients on hand. Each component plays a starring role, ensuring the cake is light, lemony, and absolutely irresistible.
- All-purpose flour: Provides structure and a soft crumb for both the cake and crumb topping.
- Baking powder: Gives the cake that lovely rise and fluffy texture.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Unsalted butter (softened and cold): Softened butter makes the cake moist and rich, while cold butter creates the perfect crumbly topping.
- Granulated sugar: Sweetens the cake and helps it brown beautifully.
- Eggs: Bind everything together and add moisture for a tender crumb.
- Vanilla extract: Balances the lemon and adds warm, aromatic notes.
- Lemon zest: Delivers that fresh, zippy lemon flavor throughout the cake, filling, and topping.
- Whole milk: Creates a moist, tender cake with a fine crumb.
- Cream cheese (softened): Forms the creamy, dreamy filling that’s tangy and rich.
- Powdered sugar: Sweetens the filling and crumb topping, and adds a pretty finish when dusted on top.
- Lemon juice: Gives the filling its signature zing and brightness.
- Heavy whipping cream: Fluffs up the filling for that light-as-air texture.
- Optional garnish—extra powdered sugar and lemon slices: Adds a touch of elegance and extra citrus flair.
How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out perfectly every time. This step is key for easy release and beautifully shaped layers.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This blend ensures the cake bakes up evenly, with just the right tenderness and lift in every bite.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Take your time here—the more air you incorporate, the lighter your cake will be.
Step 4: Add Eggs, Vanilla, and Lemon Zest
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and that vibrant lemon zest for a fragrant, flavorful foundation.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and milk to your batter, beginning and ending with the dry ingredients. Mix until just combined—overmixing can make your cake tough, so stop as soon as everything looks smooth.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely—this keeps the layers moist and easy to handle.
Step 7: Prepare the Lemon Cream Filling
For that iconic Cheesecake Factory Italian Lemon Cream Cake Recipe filling, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest, then blend until creamy. In a separate bowl, whip the heavy cream to stiff peaks, and gently fold it into the lemon mixture. Chill the filling until you’re ready to assemble.
Step 8: Make the Crumb Topping
Combine flour, powdered sugar, and lemon zest in a bowl. Cut in the cold, cubed butter with a fork or pastry cutter until you have coarse, buttery crumbs. Set aside—this topping is your secret weapon for irresistible texture.
Step 9: Assemble the Cake
Once the cakes are completely cool, slice each layer horizontally for four thin layers (totally optional, but more layers mean more luscious filling!). Spread the lemon cream between each layer and over the top. Gently press the crumb topping onto the sides of the cake, then dust the top with powdered sugar. For that finishing touch, add fresh lemon slices if you like. Chill before serving for the best flavor and texture.
How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe
Garnishes
A dusting of powdered sugar and a few thin lemon slices are all you need to make this cake look as good as it tastes. The sparkle of sugar and the pop of yellow bring out the sunny personality of the Cheesecake Factory Italian Lemon Cream Cake Recipe. If you’re feeling extra festive, a sprig of mint or some edible flowers make a gorgeous addition.
Side Dishes
To complement this cake’s creamy, tangy profile, serve it with a scoop of vanilla bean ice cream or a handful of fresh berries. A little whipped cream on the side never hurts either! For a lighter touch, offer a simple fruit salad or a cup of herbal tea to round out the experience.
Creative Ways to Present
Show off your masterpiece by slicing the cake into tall, generous wedges and arranging them on a pretty platter. For individual servings, layer cubes of cake and lemon cream in glasses for a fun trifle-style dessert. Or, cut mini rounds using a biscuit cutter for elegant, bite-sized treats at your next get-together.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices of Cheesecake Factory Italian Lemon Cream Cake Recipe in an airtight container in the refrigerator. The cake actually gets even more flavorful as it sits—those lemony notes meld beautifully with the creamy filling.
Freezing
Yes, you can freeze this cake! Wrap individual slices tightly in plastic wrap, then foil, and place in a freezer-safe bag. The cake will keep for up to two months. Thaw overnight in the fridge before enjoying for the freshest taste and texture.
Reheating
No need to reheat—this cake is best served chilled, straight from the fridge. Just let it sit at room temperature for 10–15 minutes if you prefer a softer, creamier texture.
FAQs
Can I use a boxed cake mix for this recipe?
Absolutely! For a shortcut, use a white cake mix and add lemon zest to amp up the flavor. You’ll still get that signature Cheesecake Factory Italian Lemon Cream Cake Recipe vibe with less fuss.
What’s the best way to get clean cake slices?
Use a sharp, serrated knife and wipe it clean between cuts. Chilling the cake before slicing also helps the layers stay intact for picture-perfect presentation.
Can I make the lemon cream filling ahead of time?
Yes! Prepare the filling up to 24 hours in advance and store it in the refrigerator. Give it a gentle stir before assembling your cake.
Is there a dairy-free version of this cake?
You can substitute plant-based butter, non-dairy milk, and dairy-free cream cheese and whipping cream for a lactose-free version. The cake will still be deliciously bright and creamy!
How long will the cake keep in the fridge?
The Cheesecake Factory Italian Lemon Cream Cake Recipe stays fresh for 3–4 days in the refrigerator. Just keep it covered to prevent it from drying out.
Final Thoughts
If you’re craving a slice of sunshine, you can’t go wrong with this Cheesecake Factory Italian Lemon Cream Cake Recipe. It’s a joyful, crowd-pleasing dessert that’s as delightful to make as it is to eat. Gather your ingredients, invite some friends, and enjoy every citrusy, creamy, crumbly bite!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cheesecake Factory Italian Lemon Cream Cake is a luscious, layered dessert featuring moist lemon-flavored cake layers filled with a creamy lemon cream filling and topped with a buttery crumb topping. Perfectly balanced with tangy lemon zest and sweet cream, this cake is a show-stopper for any occasion.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup whole milk
For the lemon cream filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
For the crumb topping:
- ½ cup all-purpose flour
- ½ cup powdered sugar
- ¼ cup cold unsalted butter, cubed
- 1 teaspoon lemon zest
Optional garnish:
- Extra powdered sugar
- Lemon slices
Instructions
- Prepare the pans and oven. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, which helps create a tender texture.
- Add eggs and flavorings. Add eggs one at a time to the butter mixture, beating well after each addition for proper incorporation. Mix in vanilla extract and lemon zest for flavor.
- Combine wet and dry ingredients. Alternate adding the flour mixture and whole milk to the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cake.
- Bake the cake layers. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the lemon cream filling. Beat cream cheese in a bowl until smooth. Add powdered sugar, lemon juice, and lemon zest; mix until well combined. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Chill until ready to assemble.
- Make the crumb topping. Combine flour, powdered sugar, and lemon zest in a bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- Assemble the cake. Once the cakes are completely cool, optionally slice each cake layer horizontally to create four thin layers for more filling. Spread lemon cream between each layer and on top of the cake.
- Add the crumb topping and garnish. Press the crumb topping onto the sides of the assembled cake. Dust the top with powdered sugar and garnish with lemon slices if desired. Chill the cake before serving to improve texture and flavor melding.
Notes
- For a quick shortcut, use a white cake mix and add lemon zest to enhance the flavor.
- The cake tastes even better after a few hours in the refrigerator as the flavors meld beautifully.
- Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
- Chilling the cake for at least an hour before serving will help the layers set and make slicing easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
