Cheesecake Factory Lemon Cake (Print Version)
# Ingredients:
→ Vanilla Cake
01 -
3 cups all purpose flour
02 -
2 teaspoons baking powder
03 -
¼ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup unsalted butter, room temperature
06 -
1 ¼ cups granulated sugar
07 -
½ cup vegetable oil
08 -
2 large eggs, room temperature
09 -
2 teaspoons vanilla extract
10 -
1 cup whole milk, room temperature
→ Crumb Topping
11 -
½ cup all purpose flour
12 -
½ cup powdered sugar
13 -
4 tablespoons unsalted butter, cold
14 -
½ teaspoon lemon zest
15 -
¼ teaspoon vanilla extract
→ Cake Filling
16 -
1 cup heavy whipping cream
17 -
1 cup mascarpone cheese, room temperature
18 -
2 cups powdered sugar
19 -
½ teaspoon lemon zest
20 -
2 tablespoons lemon juice
# Instructions:
01 -
Preheat oven to 350°F (177°C). Line the bottoms of two 8-inch round cake pans with parchment paper and grease the sides. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Beat butter and sugar together in a large bowl or stand mixer. Add vegetable oil and eggs, mixing thoroughly. Slowly mix in vanilla extract and milk until combined. Stir in dry ingredients. Pour batter into prepared pans.
02 -
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 5 minutes, then transfer to a wire rack to cool completely.
03 -
Preheat oven to 350°F (177°C). Spread flour on a parchment-lined baking tray and bake for 5 minutes. Cool slightly. Whisk flour and powdered sugar together in a large bowl. Cut cold butter into the dry ingredients until small crumbs form. Stir in lemon zest and vanilla extract. Chill mixture in the refrigerator for 1 hour.
04 -
In a large bowl, whip heavy cream to stiff peaks. In another bowl, mix mascarpone cheese, powdered sugar, lemon zest, and lemon juice. Gently fold in whipped cream. Chill until ready to use.
05 -
Place one cake layer on a plate. Reserve ¾ cup of filling. Spread or pipe the remaining filling on top of the cake. Place the second layer on top. Spread the reserved filling over the top and sides of the cake. Press crumb topping onto the sides and top of the cake. Refrigerate leftovers for up to 3 days.
# Notes:
01 -
You can prepare components ahead of time to simplify the assembly process.
02 -
For an Italian flavor, use mascarpone cheese, but cream cheese can be substituted.