Cheesecake Factory Lemon Cake

This Italian lemon cream cake captures the essence of the beloved Cheesecake Factory version but with my own special touch. Each slice delivers fluffy vanilla cake layers hugging a creamy lemon mascarpone filling, all wrapped in a delicate lemon crumb coating and finished with a light dusting of powdered sugar that makes it truly impressive.

I first attempted this recipe for my mother's birthday celebration last spring, and the moment everyone took their first bite, conversations stopped and eyes closed in pure bliss. Now it has become our official family celebration cake, requested for every special gathering.

Ingredients

Vanilla Cake

• All purpose flour: Provides structure while keeping the crumb tender
• Baking powder and baking soda: Work together for the perfect rise
• Salt: Enhances all flavors and balances the sweetness
• Unsalted butter: Adds richness and allows you to control the salt level
• Granulated sugar: Sweetens while helping create a soft texture
• Vegetable oil: Keeps the cake exceptionally moist for days
• Eggs: Bind ingredients and add structure to the cake
• Vanilla extract: Brings warmth and depth to complement the lemon
• Whole milk: Creates a richer cake than reduced fat alternatives would

Crumb Topping

• All purpose flour: Creates the foundation for the crumbly texture
• Powdered sugar: Adds sweetness without grittiness
• Cold unsalted butter: Creates the perfect crumbly texture when cut in
• Fresh lemon zest: Infuses the crumbs with bright citrus aroma
• Vanilla extract: Adds a subtle warmth to balance the brightness

Cake Filling

• Heavy whipping cream: Whips to fluffy peaks for an airy filling
• Mascarpone cheese: Adds luxurious richness traditional to Italian desserts
• Powdered sugar: Dissolves smoothly into the creamy mixture
• Fresh lemon zest: Provides aromatic oils that intensify flavor
• Lemon juice: Adds the perfect tangy brightness

Step-by-Step Instructions

Vanilla Cake

Prepare the pans:

Begin by preheating your oven to 350°F and preparing two 8-inch round cake pans with parchment circles on the bottom and greased sides. This preparation ensures your cakes will release perfectly without breaking.

Mix dry ingredients:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined. Proper mixing here prevents any pockets of leavening agents that could create uneven texture.

Cream butter and sugar:

Beat the room temperature butter and sugar together until light and fluffy, about 3-4 minutes. This process incorporates air that helps create a tender crumb in the finished cake.

Add wet ingredients:

Incorporate oil and eggs, mixing thoroughly after each addition. Scrape down the sides frequently to ensure even mixing. Then slowly add vanilla and milk, mixing just until combined to avoid developing too much gluten.

Combine and bake:

Gently fold the dry ingredients into the wet mixture until just combined. Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool in pans for exactly 5 minutes before transferring to a wire rack to cool completely.

Crumb Topping

Toast flour:

Spread flour on a parchment-lined baking sheet and bake at 350°F for 5 minutes. This crucial step eliminates the raw flour taste and creates a more pleasant texture in the finished crumb.

Mix dry ingredients:

Whisk the cooled toasted flour with powdered sugar in a large bowl until completely combined.

Cut in butter:

Work the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles small crumbs. The butter should coat all dry ingredients without leaving large pieces.

Add flavoring:

Gently mix in lemon zest and vanilla extract until evenly distributed. Refrigerate the mixture for at least an hour to firm up the butter again, making it easier to apply to the cake.

Lemon Mascarpone Cream Filling

Whip cream:

Beat heavy cream in a large chilled bowl until stiff peaks form. The cream should hold its shape firmly when the beater is lifted.

Prepare cheese mixture:

In a separate bowl, thoroughly combine mascarpone, powdered sugar, lemon zest and juice until smooth and well integrated.

Combine components:

Using a gentle folding motion with a spatula, incorporate the whipped cream into the mascarpone mixture. Fold just until combined to maintain maximum airiness. Refrigerate until ready to assemble.

Assembly

Layer the cake:

Place one cake layer on your serving plate. Reserve ¾ cup of filling for the exterior, then spread the remaining filling evenly on top of the first cake layer.

Complete assembly:

Position the second cake layer on top and spread the reserved filling in a thin layer over the entire cake, creating a sticky surface for the crumb topping to adhere to.

Apply crumb topping:

Gently press the chilled crumb mixture all over the top and sides of the cake, covering the cream layer completely. Dust with additional powdered sugar just before serving for a beautiful finishing touch.

The mascarpone cheese is truly the secret star of this recipe. When I first started making this cake, I tried using cream cheese as many recipes suggest, but the moment I switched to authentic Italian mascarpone, the filling transformed from merely good to absolutely sublime. Its subtle sweetness and incredible creaminess elevated the entire dessert to restaurant quality.

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Frequently Asked Questions

→ Can I substitute mascarpone cheese?

Yes, you can substitute mascarpone cheese with cream cheese for a similar texture, though mascarpone provides a more authentic taste.

→ How do I store this cake?

Refrigerate the leftover cake in an airtight container for up to 3 days.

→ Can I make the components ahead of time?

Yes, you can prepare the crumb topping, filling, or cake ahead of time and assemble later.

→ What is the purpose of baking the crumb topping flour?

Baking the flour removes the raw taste and ensures a better texture for the crumb topping.

→ Can I use lemon extract instead of zest and juice?

Yes, but fresh zest and juice provide a brighter, more natural lemon flavor.