Cheesecake Factory Italian Lemon Cream (Print-Friendly Version)

Tangy lemon, luscious cream, and tender vanilla cake come together in a stunning Italian-inspired three-layer treat.

# What You’ll Need to Make This:

→ Vanilla Cake

01 - 375 g all-purpose flour
02 - 10 g baking powder
03 - 1 g baking soda
04 - 3 g fine sea salt
05 - 115 g unsalted butter, at room temperature
06 - 250 g granulated sugar
07 - 120 ml vegetable oil
08 - 2 large eggs, at room temperature
09 - 10 ml pure vanilla extract
10 - 240 ml whole milk, at room temperature

→ Crumb Topping

11 - 62 g all-purpose flour
12 - 62 g powdered sugar
13 - 56 g unsalted butter, cold and cubed
14 - 1 g fresh lemon zest
15 - 1 ml vanilla extract

→ Lemon Mascarpone Cream Filling

16 - 240 ml heavy cream, cold
17 - 225 g mascarpone cheese, at room temperature
18 - 200 g powdered sugar, sifted
19 - 1 g fresh lemon zest
20 - 30 ml freshly squeezed lemon juice
21 - Pinch fine sea salt

# How to Prepare:

01 - Preheat oven to 177°C. Grease two 20 cm round cake pans, line with parchment, and dust lightly with flour; tap out excess.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, cream butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy. Beat in vegetable oil, then add eggs one at a time. Mix in vanilla extract.
03 - Add dry ingredients to butter mixture in three additions, alternating with milk. Begin and end with flour mixture. Mix only until just combined; do not overmix.
04 - Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on racks for 10 minutes, then remove and cool completely.
05 - Combine flour and powdered sugar in a bowl. Cut in cold butter using a pastry cutter or fingertips until coarse crumbs form. Stir in lemon zest and vanilla. Spread crumbs on a parchment-lined baking sheet and bake at 177°C for 10-12 minutes until golden brown. Cool completely, then crumble into small pieces.
06 - Whip cold heavy cream to stiff peaks in a chilled bowl. In a separate large bowl, beat mascarpone, sifted powdered sugar, lemon zest, lemon juice, and salt until smooth. Gently fold whipped cream into mascarpone mixture in three additions, maintaining a light texture.
07 - Level cooled cake layers with a serrated knife if necessary. Place one cake layer on a serving plate. Spread one-third of lemon mascarpone cream evenly over the surface. Top with the second cake layer, pressing gently to adhere.
08 - Frost top and sides of cake with remaining mascarpone cream, ensuring an even layer. Press cooled crumb topping over entire surface, covering top and sides.
09 - Refrigerate cake for at least 60 minutes (preferably 2-3 hours) to allow the cream to set and flavors to meld. Slice with a sharp knife, wiping between cuts, and serve chilled.

# Extra Tips:

01 - Always use fresh lemon juice and zest for maximum brightness.
02 - Ensure mascarpone is at room temperature for a lump-free cream.
03 - Whip heavy cream cold for best volume and structure.
04 - Be gentle folding whipped cream into mascarpone for a light, airy finish.
05 - Patience with chilling is crucial; flavors deepen and texture improves after refrigeration.

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