Description
This Cheesecake Factory Italian Lemon Cream Cake is a luscious, layered cake bursting with fresh lemon flavor. Moist and tender cake layers are enhanced with a tangy lemon cream filling and a smooth lemon icing, offering a perfect balance of sweetness and citrus zest. Ideal for celebrations or a refreshing dessert treat, this cake combines creamy textures with bright, natural lemon notes.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 1/2 cup lemon juice
- Lemon zest (optional)
Icing
- 4 tablespoons sugar
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 teaspoons lemon zest
Decoration
- Powdered sugar (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using a mixer until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain the batter’s consistency and aeration.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients alternating with whole milk, which helps to keep the batter smooth and well blended without overmixing.
- Add Lemon and Vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract until combined to infuse the batter with bright citrus and aromatic vanilla flavors.
- Divide and Bake Batter: Evenly divide the batter between the prepared pans, smoothing the tops for an even bake. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes to set, then transfer them to a wire rack to cool completely to room temperature, preventing melting when frosting.
- Prepare the Filling: Whip together the heavy cream, lemon juice, and optional lemon zest until thickened to create a light and tangy creamy filling.
- Prepare the Icing: Combine sugar, lemon juice, heavy cream, and lemon zest, mixing until smooth and ready to spread for frosting the cake.
- Assemble the Cake: Once the cakes are fully cooled, spread the lemon cream filling evenly between the two layers, then frost the top and sides with the smooth lemon icing.
- Optional Decoration: For an elegant finish, dust the assembled cake with powdered sugar before serving to enhance appearance and add a slight sweetness.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter to keep the cake tender and fluffy.
- The lemon zest adds vibrant citrus flavor but can be adjusted based on preference.
- Use fresh lemon juice for the best and brightest lemon taste.
- Allow cakes to cool completely before frosting to prevent the icing from melting.
- Powdered sugar is optional but adds a decorative touch and slight sweetness.
- Store leftover cake covered in the refrigerator and consume within 3-4 days for freshness.
