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
Scale
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
