Description
This Cheesecake Factory-inspired Italian Lemon Cream Cake offers a delicate balance of tangy lemon and rich cream filling. With layers of fluffy lemon cake and smooth lemon cream frosting, it's the perfect dessert for any occasion. Whether you're celebrating or treating yourself, this cake is sure to impress with its fresh, vibrant flavor and creamy texture.
Ingredients
Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 ½ cups unsalted butter, room temperature
2 cups granulated sugar
5 large eggs
1 tsp vanilla extract
1 tsp lemon extract
1 tbsp lemon zest
1 cup whole milk
1 tbsp fresh lemon juice
Filling & Frosting:
1 ½ cups heavy cream
8 oz cream cheese, softened
1 cup powdered sugar
2 tbsp fresh lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon extract, and lemon zest.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
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, then transfer to wire racks to cool completely.
While the cake cools, prepare the lemon cream filling. Beat the heavy cream, cream cheese, and powdered sugar until smooth and fluffy. Add the lemon juice and mix until well combined.
Once the cakes have cooled, spread the lemon cream filling between the layers of cake and on top.
Garnish with additional lemon zest or whipped cream if desired.
Notes
To enhance the lemon flavor, feel free to add extra lemon zest or fresh lemon juice to the cake and filling.
You can substitute the lemon frosting with vanilla or cream cheese frosting for a different flavor.
For a gluten-free version, swap the all-purpose flour with a gluten-free baking blend.
Store leftovers in the fridge for up to 3 days or freeze individual slices for up to 2 months.
