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This Italian lemon cream cake is my way to bring the magic of Cheesecake Factory home and dress up even an ordinary Sunday. Light vanilla cake layers sandwich a tangy mascarpone lemon cream and everything gets coated in a sweet crumbly lemon topping dusted with powdered sugar. It is a showstopper for birthdays and special occasions but honestly just makes any afternoon feel brighter.
The first time I baked this cake I was trying to surprise my mom on Mother’s Day. We ended up sitting on the porch with thick slices and strong coffee and nobody spoke a word until the last bite. It became our go-to celebration cake after that.
Ingredients
- All purpose flour: brings structure to the cake and crumb topping. Choose a flour with a soft texture for the best crumb
- Baking powder and baking soda: help the cake rise high and stay fluffy
- Salt: sharpens all the flavors in the cake do not skip it
- Unsalted butter: creates a tender crumb and lovely flavor. Always start with room temperature butter for even mixing
- Granulated sugar: sweetens the cake but also aids in browning. Use fresh sugar for best flavor
- Vegetable oil: keeps the cake incredibly moist especially important in layered cakes
- Large eggs: hold everything together and add a little richness. Opt for fresh eggs if possible
- Vanilla extract: melds with the lemon for a cozy bakery aroma. Pure vanilla makes a difference here
- Whole milk: produces a soft tender cake. Room temperature milk is key so the batter stays smooth
- Powdered sugar: is used in the filling and crumb for classic bakery sweetness and a pretty finish. Sift to avoid lumps
- Mascarpone cheese: brings the creamy tang you expect. Look for one with a rich texture and subtle flavor
- Heavy whipping cream: fluffs up the lemon mascarpone and gives the filling a cloud-like texture
- Lemon zest and lemon juice: burst with citrus flavor. Use fresh lemons for maximum punch
- Crumb topping: sets this cake apart. Cold butter and quick mixing help you get that melt-in-the-mouth texture
Step-by-Step Instructions
- Prepare the Cake Pans:
- Line two eight-inch round pans with parchment paper on the bottom and grease the sides very well. This keeps the delicate cake layers from sticking and makes removing them easy
- Mix Dry Ingredients:
- In a medium bowl whisk the flour baking powder baking soda and salt together until well combined. Set aside this ensures even distribution in the batter
- Cream Butter and Sugar:
- In a large bowl or stand mixer beat the butter and granulated sugar together until the mixture is light and fluffy about three minutes. This step is key for a soft airy cake. Mix in the oil and eggs one at a time scraping the bowl to get everything combined
- Combine Wet and Dry Mixtures:
- Slowly add the vanilla extract and milk to your butter mixture. With the mixer on low stir in the dry ingredients until just blended. Overmixing can make the cake tough so mix gently
- Bake the Cake:
- Pour batter evenly into the two prepared pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Check with a toothpick in the center it should come out clean. Let the cakes cool in the pans five minutes then transfer to a wire rack to cool completely
- Make the Crumb Topping:
- Spread flour out on a parchment lined baking sheet and bake at 350 degrees for five minutes. This step removes the raw taste from the flour. Mix cooled flour and powdered sugar together. Cut in cold butter using a pastry cutter or your fingers until you see small buttery bits. Add lemon zest and vanilla. Refrigerate mixture until thoroughly chilled so the crumb holds up well
- Prepare Lemon Mascarpone Filling:
- Whip heavy cream until it holds stiff peaks in a chilled bowl. In a different bowl mix mascarpone cheese powdered sugar lemon zest and juice. Gently fold whipped cream into the mascarpone mix. Chill until ready to assemble
- Assemble the Cake:
- Place one cake layer on a serving platter. Spread or pipe all but a small reserved portion of lemon mascarpone filling on top. Place second cake layer over filling. Use reserved filling to frost the top and sides of the cake
- Add Final Toppings:
- Take chilled crumb topping and press it gently onto the top and sides of the entire cake. Dust with additional powdered sugar for a classic finish. Chill at least thirty minutes before slicing to help everything set
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I love the touch of lemon zest in both the filling and the crumb topping. My family always comments on how fresh and real the citrus flavor is every single time. This recipe turned even my most dessert skeptical uncle into a fan after one bite.
Storage Tips
Store any leftovers covered in the refrigerator. The cake will keep moist and fresh for up to three days. To keep crumb topping crisp press plastic wrap gently against the sides. For best results slice and bring to room temperature before serving for a tender cake
Ingredient Substitutions
If you cannot find mascarpone cream cheese is a dependable substitute and still gives a tangy smooth filling. Dairy free milk and plant based butter can work if you need a nondairy cake. You can swap orange zest for lemon for a twist on the flavor or use almond extract in the crumb for something new
Serving Suggestions
This cake slices beautifully when chilled but tastes best if you set out for about twenty minutes before serving. Top slices with fresh berries or candied lemon peels for an extra pretty plate. A dusting of extra powdered sugar just before serving gives a bakery finish
A Bit of Cake History
The Italian lemon cream cake at Cheesecake Factory is famous for being light but decadent and different from typical American layer cakes. Its mascarpone filling and crumb finish are borrowed from traditional northern Italian cakes often served at family gatherings or holidays
Recipe FAQs
- → How do I make the cake layers soft and fluffy?
Use room-temperature ingredients and gently fold dry ingredients into the wet batter. Do not overmix, as this keeps the crumb soft.
- → Can I substitute mascarpone with another ingredient?
Cream cheese can replace mascarpone for the filling, though the flavor will be slightly tangier. Adjust sweetness to taste.
- → What's the secret to a crisp crumb topping?
Use cold butter and bake the flour briefly to remove any raw flavor. Chill before pressing onto the cake for best texture.
- → How should I store the finished cake?
Refrigerate the assembled cake in an airtight container. It keeps well for up to 3 days without losing moisture.
- → How do I avoid soggy crumbs on the outside?
Ensure the cake and filling are thoroughly chilled before adding the crumb topping. Gently press for an even coverage.
- → Can this dessert be made in advance?
Yes, prepare components like crumb topping and filling ahead. Assemble just before serving for best freshness and texture.