Cheesecake Factory Italian Lemon Cream Cake Recipe

If you have a soft spot for bright, zesty desserts that feel like a burst of sunshine on your plate, then you’re going to absolutely adore making the Cheesecake Factory Italian Lemon Cream Cake Recipe at home. This cake is a remarkable balance of moist, tender cake layers infused with fresh lemon flavors, wrapped in a luscious, creamy lemon filling and topped with a smooth lemon icing that brings everything together in the most delicious way. Every bite feels like a refreshing celebration, and it’s perfect for sharing with friends or treating yourself to something special. Trust me, once you try this recipe, it will quickly become one of your favorite lemon cakes to bake again and again.

Ingredients You’ll Need

Gathering the right ingredients is the first step to nailing the Cheesecake Factory Italian Lemon Cream Cake Recipe. These essentials are straightforward, each playing a crucial role in crafting the perfect balance of flavor, texture, and tangy brightness that makes this cake unforgettable.

• 1 cup unsalted butter, softened: Adds moisture and richness, helping the cake stay tender and flavorful.
• 2 cups granulated sugar: Provides the perfect sweetness to balance the lemon’s tartness.
• 4 large eggs: Acts as a binder and adds structure for a fluffy cake.
• 3 cups all-purpose flour: The foundation of the cake’s soft crumb.
• 1 tablespoon baking powder: Ensures the cake layers rise beautifully and stay light.
• 1/2 teaspoon salt: Enhances all the other flavors without overpowering them.
• 1 cup whole milk: Adds moisture and richness, helping to create a tender crumb.
• 1/4 cup fresh lemon juice: Packs in zesty brightness and authentic lemon flavor.
• Zest of 2 lemons: Infuses fragrant oils that elevate the lemony aroma.
• 1 teaspoon vanilla extract: Balances the lemon with a subtle warmth and depth.
• For the filling: 1 cup of heavy cream + 1/2 cup of lemon juice + lemon zest (optional): Creates a luscious, creamy layer that adds zing and richness.
• For the icing: 4 tablespoons of sugar, 2 tablespoons lemon juice, 1 cup heavy cream, 2 teaspoons of lemon zest: Brings the cake together with a sweet, tangy glaze that’s irresistibly smooth.
• Decoration: powdered sugar (optional): A light dusting adds a pretty finishing touch and a hint of extra sweetness.

How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so the cake layers release easily after baking. This prep step is key to achieving those perfect, smooth cake rounds that stack beautifully.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process introduces air, which translates to a lighter cake texture. Adding the eggs one at a time and beating well after each ensures a smooth batter that holds together perfectly.

Step 3: Combine Dry Ingredients

Whisk flour, baking powder, and salt in a separate bowl. These dry ingredients work together to create structure and leavening. Gradually add them to the wet ingredients while alternating with milk, which keeps the batter moist and tender.

Step 4: Add Lemon and Vanilla

Gently stir in fresh lemon juice, lemon zest, and vanilla extract until everything is well combined. This step really brings out the fresh, vibrant lemon flavor that is characteristic of the Cheesecake Factory Italian Lemon Cream Cake Recipe.

Step 5: Bake the Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Pop them in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.

Step 6: Cool Your Cakes

Let the cakes cool in their pans for about 10 minutes to set, then carefully transfer them to a wire rack to cool completely. This cooling stage is important before icing so your creamy filling and lemon icing don’t melt or slide off.

Step 7: Make the Lemon Cream Filling

Whip the heavy cream, lemon juice, and lemon zest together until thickened and fluffy. This creamy filling layer is what really sets this cake apart, offering a rich but tangy contrast to the delicate cake layers underneath.

Step 8: Prepare the Lemon Icing

Mix together sugar, lemon juice, heavy cream, and lemon zest until the icing is smooth and spreadable. This vibrant lemon icing will beautifully frost the top and sides of your cake, creating a tangy glaze that finishes the cake perfectly.

Step 9: Assemble the Cake

Once the cake layers are completely cool, spread the luscious lemon cream filling between them. Then cover the top and sides with your freshly made lemon icing, smoothing it out with a spatula for an elegant finish.

Step 10: Add the Finishing Touches

Optionally, dust your masterpiece with powdered sugar before serving. This gives your cake that charming, delicate look and adds an extra hint of sweetness that’s just right.

How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe

Garnishes

Enhance the visual appeal and flavor by garnishing with extra lemon zest, thin lemon slices, or even small edible flowers. These accents provide a fresh burst of color and hint at the zesty lemon flavors waiting inside the cake.

Side Dishes

The light and creamy nature of this cake pairs wonderfully with fresh berries, a scoop of vanilla bean ice cream, or a dollop of whipped cream. These sides complement without overpowering the lemony brightness, creating a balanced dessert experience.

Creative Ways to Present

For a memorable presentation, try layering the cake in a clear trifle bowl to show off the creamy filling and cake layers. Alternatively, individual servings in clear dessert cups with a sprig of mint on top give a sophisticated, modern touch to your lemon cream cake.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered in an airtight container in the refrigerator for up to 4 days. The cool temperature helps maintain the creamy filling and lemon icing’s texture and flavor, so each slice tastes just as fresh as when you first served it.

Freezing

This cake freezes well if you wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best results, ensuring the cream filling stays intact and creamy.

Reheating

Since this cake is cream-based, it’s best enjoyed chilled and not warmed. If you prefer a less cold slice, allow it to sit at room temperature for about 20 minutes before serving. This way, you’ll enjoy the full depth of the lemon cream flavors without compromising texture.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice will work in a pinch, fresh lemon juice brings brighter, more vibrant flavor and zest oils that really make the Cheesecake Factory Italian Lemon Cream Cake Recipe stand out. Fresh juice is worth the little extra effort!

Is it possible to make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend, but be mindful that the texture may slightly differ. Adding a bit of xanthan gum will help maintain the cake’s structure and fluffiness similar to the original recipe.

How do I prevent the filling from being too runny?

Make sure to whip the heavy cream until stiff peaks form before folding in the lemon juice and zest. This thickens the filling, giving it body and preventing it from making the cake soggy.

Can I prepare parts of this cake in advance?

Absolutely! You can bake the cake layers a day ahead and keep them wrapped tightly in the fridge. The lemon cream filling can also be made the day before to deepen the flavors, making assembly quick and easy on serving day.

What kind of lemon works best for this recipe?

Fresh, juicy lemons with a bright yellow rind are ideal because they provide the intense flavor and aromatic zest needed for the cake, filling, and icing. Meyer lemons are a great alternative when in season for a slightly sweeter and less tart profile.

Final Thoughts

Making the Cheesecake Factory Italian Lemon Cream Cake Recipe at home is like inviting sunshine into your kitchen. It’s a beautiful, lively dessert that brightens any occasion and brings smiles around the table. I can’t wait for you to try this recipe yourself and experience that perfect harmony of citrusy cream and tender cake – it’s truly a treat worth sharing again and again!

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