Cheesecake Factory Italian Lemon Cream Cake Recipe

This Cheesecake Factory Italian Lemon Cream Cake is a delightful dessert that captures the perfect balance of tangy lemon and creamy texture. With layers of moist lemon cake, luscious lemon cream filling, and a sweet frosting, it’s a showstopper for any occasion. Whether you're hosting a dinner party or simply satisfying a sweet craving, this cake brings an elegant and refreshing touch to your dessert table.

Why You’ll Love This Recipe

I absolutely love this Italian Lemon Cream Cake because it’s not just a cake—it's an experience. The lemon flavor is bright and refreshing, while the cream filling is rich and velvety, creating a perfect harmony of flavors and textures. The cake is soft and fluffy, and the frosting is smooth and sweet, with a delightful tang that complements the lemon perfectly. It’s the kind of dessert that feels special, making it ideal for celebrations or whenever I want to treat myself and others to something extra special.

Ingredients

• 2 ½ cups all-purpose flour

• 2 ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ cups unsalted butter, room temperature

• 2 cups granulated sugar

• 5 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 1 tablespoon lemon zest

• 1 cup whole milk

• 1 tablespoon fresh lemon juice

• 1 ½ cups heavy cream

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 2 tablespoon fresh lemon juice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, combine the flour, baking powder, and salt. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon extract, and lemon zest.

4. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.

5. Pour the batter evenly into the prepared cake 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 before transferring to wire racks to cool completely.

6. While the cake cools, prepare the lemon cream filling. In a bowl, beat the heavy cream, cream cheese, and powdered sugar until smooth and fluffy. Add the lemon juice and beat until well combined.

7. Once the cakes are completely cool, spread the lemon cream filling between the layers of cake and on top of the cake.

8. Garnish with additional lemon zest or whipped cream, if desired.

Servings and Timing

This recipe yields 10-12 servings. The total preparation and baking time will take about 1 hour and 30 minutes, with an additional 30 minutes for cooling.

Variations

• Lemon Curd Filling: Instead of using the cream cheese and whipped cream filling, you can make a rich lemon curd for an even more intense lemon flavor.

• Berry Garnish: Add fresh berries such as raspberries or blueberries on top to give the cake a burst of color and flavor.

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend, making sure to use one that is suitable for baking cakes.

Storage/Reheating

This cake can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store it for longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. To reheat, let the cake thaw in the refrigerator overnight and bring it to room temperature before serving.

FAQs

How can I make the cake more lemony?

To enhance the lemon flavor, I suggest adding more lemon zest or increasing the amount of fresh lemon juice in both the cake and the filling.

Can I use a different type of frosting?

Yes! If you prefer a different flavor, you can replace the lemon frosting with a vanilla or cream cheese frosting.

Can I bake this cake in advance?

Absolutely! You can bake the cakes a day ahead, allowing them to cool completely before storing them in an airtight container at room temperature or in the fridge until you're ready to assemble.

Is this cake suitable for people with nut allergies?

Yes, this cake does not contain any nuts, so it should be safe for people with nut allergies. However, always check the ingredients of your flour and other components to ensure they haven’t been cross-contaminated.

Can I make the cake without the cream cheese filling?

Yes, you can make the cake with just whipped cream or even a simple buttercream frosting if you prefer a lighter filling.

Conclusion

This Cheesecake Factory Italian Lemon Cream Cake is the ultimate dessert for anyone who loves a perfect balance of tangy and creamy flavors. The combination of fluffy lemon cake, luscious cream filling, and a smooth frosting makes every bite an indulgence. Whether you’re preparing for a special occasion or treating yourself to a sweet escape, this cake will undoubtedly impress. Give it a try and enjoy the delightful flavors of Italy in every slice!