Cheesecake Factory Italian Lemon Cream Cake – A Perfectly Tangy Dessert for Any Occasion

🎉 Introduction

Craving that heavenly slice of Cheesecake Factory’s Italian Lemon Cream Cake without the trip to the restaurant? You’re in luck! This homemade version is light, fluffy, and packed with lemony goodness, featuring layers of tender vanilla cake, whipped lemon mascarpone cream, and a delicate dusting of powdered sugar or white chocolate curls.

This cake strikes the perfect balance between sweet and tangy, making it an elegant choice for spring gatherings, holidays, birthdays, or even weekday indulgence. If you love citrus desserts and creamy layers, this Italian-inspired treat will be your new favorite.

🧰 Equipment Needed

To recreate this restaurant-style masterpiece at home, here’s what you’ll need:

• 2 or 3 8-inch round cake pans
• Electric mixer (hand or stand)
• Cooling rack
• Mixing bowls
• Spatula
• Cake leveler or serrated knife
• Offset spatula
• Zester
• Cake turntable (optional but helpful)
• Fine mesh strainer (for powdered sugar)

🎂 Pro Tip: Chill your bowl and beaters before whipping cream for fluffier results.

🛒 Ingredients

🍰 Vanilla Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temp
• 1 tbsp vanilla extract
• 1 tbsp lemon zest
• 1 cup whole milk, room temp
• 1/4 cup lemon juice, freshly squeezed

🍋 Lemon Mascarpone Cream Filling

• 8 oz mascarpone cheese, room temp
• 1 cup heavy cream, cold
• 3/4 cup powdered sugar
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp lemon juice

🧁 Topping & Garnish

• Powdered sugar, for dusting
• White chocolate curls or crumb coating (optional)
• Lemon slices, mint, or berries for decoration

👩‍🍳 Directions

Step 1: Make the Vanilla Cake

1. Preheat oven to 350°F (175°C).
2. Grease and line 2 or 3 8-inch cake pans with parchment.
3. In a medium bowl, whisk together:
   • Flour
   • Baking powder
   • Salt
4. In a large bowl, cream together:
   • Butter and granulated sugar until light and fluffy (about 3–5 minutes).
5. Beat in:
   • Eggs, one at a time
   • Vanilla and lemon zest
6. Combine:
   • Milk and lemon juice in a small cup.
7. Alternately add the flour mixture and milk mixture to the batter, beginning and ending with flour.
8. Divide batter between pans and smooth tops.
9. Bake for 25–30 minutes, or until a toothpick comes out clean.
10. Cool in pans for 10 minutes, then transfer to wire racks.

📝 Note: Use cake strips for even baking and flat tops.

🍋 Step 2: Make the Lemon Mascarpone Filling

1. In a chilled bowl, beat:
   • Heavy cream until soft peaks form. Set aside.
2. In another bowl, beat:
   • Mascarpone
   • Powdered sugar
   • Lemon zest
   • Lemon juice
   • Vanilla
3. Gently fold the whipped cream into the mascarpone mixture until light and fluffy.

🍦 Chill the cream for 15 minutes before assembling to help it set better.

🎂 Step 3: Assemble the Cake

1. Level cooled cakes using a serrated knife if needed.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a generous amount of lemon mascarpone filling evenly on top.
4. Add second cake layer and repeat if making a three-layer version.
5. Frost the top and sides lightly or leave the sides “naked” for a rustic look.
6. Dust with powdered sugar and garnish with:
   • White chocolate shavings
   • Fresh lemon slices
   • Edible flowers or berries
7. Chill for at least 30–60 minutes before slicing.

🍽️ Servings & Timing

• Yield: Serves 10–12
• Prep Time: 30 minutes
• Bake Time: 30 minutes
• Cooling & Assembly Time: 1–1.5 hours
• Total Time: ~2–2.5 hours

Perfect for celebrations, Easter, bridal showers, or summer desserts.

🧊 Storage & Reheating

Refrigerator

• Store in an airtight container in the fridge for up to 4 days.

Freezer

• Freeze unfrosted cake layers for up to 2 months.
• Wrap tightly in plastic and foil. Thaw overnight in the fridge.

⚠️ Mascarpone cream doesn’t freeze well, so assemble fresh when possible.

🥄 Variations

Try these fun twists on the classic Italian lemon cream cake:

• 🍓 Strawberry Lemon Cake – Add sliced strawberries between layers.
• 🫐 Blueberry Lemon Cream Cake – Fold in blueberries to the filling.
• 🌿 Herbal Infusion – Add a touch of basil or lavender to the frosting.
• 🧁 Cupcake Version – Use the same batter in cupcake tins and pipe the filling on top.
• 🍫 White Chocolate Drizzle – Drizzle melted white chocolate over the top.
• 🍰 Lemon Coconut Cake – Add shredded coconut to the batter or topping.

❓ 10 FAQs

1. What makes this cake “Italian”?
The light mascarpone cream and citrus notes give it an Italian-inspired flair, similar to classic Italian pastries.

2. Can I use cream cheese instead of mascarpone?
Yes, but the flavor will be slightly tangier and firmer.

3. Is this cake overly sweet?
Not at all! The lemon balances the sweetness, and the whipped cream frosting is light.

4. Can I use boxed cake mix?
You can, but homemade sponge yields the best flavor and texture.

5. Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

6. What if I don’t have mascarpone?
Sub with cream cheese + a tablespoon of sour cream for creaminess.

7. Can I add lemon curd?
Absolutely — layer it between the cake and cream for extra tang.

8. How do I prevent dry cake?
Avoid overbaking and use whole milk for moisture.

9. Can I add extra zest?
Yes! Feel free to increase to 2 tablespoons if you love bold lemon flavor.

10. Can I make it the day before?
Yes — the flavors get even better after chilling overnight.

🏁 Conclusion

This Cheesecake Factory Italian Lemon Cream Cake is bright, airy, and full of zesty flavor. Whether you’re a lemon lover or just looking to impress your guests, this cake delivers in both looks and taste.

With its cloud-like mascarpone filling and tender vanilla layers, it’s the kind of dessert that feels indulgent without being heavy. Serve it at your next special event and watch it disappear slice by slice!

Adam

Cheesecake Factory Italian Lemon Cream Cake – A Perfectly Tangy Dessert for Any Occasion

Craving that heavenly slice of Cheesecake Factory’s Italian Lemon Cream Cake without the trip to the restaurant? You’re in luck! This homemade version is light, fluffy, and packed with lemony goodness, featuring layers of tender vanilla cake, whipped lemon mascarpone cream, and a delicate dusting of powdered sugar or white chocolate curls. This cake strikes the perfect balance between sweet and tangy, making it an elegant choice for spring gatherings, holidays, birthdays, or even weekday indulgence. If you love citrus desserts and creamy layers, this Italian-inspired treat will be your new favorite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Frosting & Assembly time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

  

🍰 Vanilla Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 4 large eggs room temp
• 1 tbsp vanilla extract
• 1 tbsp lemon zest
• 1 cup whole milk room temp
• 1/4 cup lemon juice freshly squeezed
• 🍋 Lemon Mascarpone Cream Filling
• 8 oz mascarpone cheese room temp
• 1 cup heavy cream cold
• 3/4 cup powdered sugar
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp lemon juice

🧁 Topping & Garnish

• Powdered sugar for dusting
• White chocolate curls or crumb coating optional
• Lemon slices mint, or berries for decoration

Equipment

• To recreate this restaurant-style masterpiece at home, here’s what you’ll need:
• 2 or 3 8-inch round cake pans
• Electric mixer (hand or stand)
• Cooling rack
• Mixing bowls
• Spatula
• Cake leveler or serrated knife
• Offset spatula
• Zester
• Cake turntable (optional but helpful)
• Fine mesh strainer (for powdered sugar)
• 🎂 Pro Tip: Chill your bowl and beaters before whipping cream for fluffier results.

Method

 

Step 1: Make the Vanilla Cake

1. Preheat oven to 350°F (175°C).
2. Grease and line 2 or 3 8-inch cake pans with parchment.
3. In a medium bowl, whisk together:
4. Flour
5. Baking powder
6. Salt
7. In a large bowl, cream together:
8. Butter and granulated sugar until light and fluffy (about 3–5 minutes).
9. Beat in:
10. Eggs, one at a time
11. Vanilla and lemon zest
12. Combine:
13. Milk and lemon juice in a small cup.
14. Alternately add the flour mixture and milk mixture to the batter, beginning and ending with flour.
15. Divide batter between pans and smooth tops.
16. Bake for 25–30 minutes, or until a toothpick comes out clean.
17. Cool in pans for 10 minutes, then transfer to wire racks.

📝 Note: Use cake strips for even baking and flat tops.

🍋 Step 2: Make the Lemon Mascarpone Filling

1. In a chilled bowl, beat:
2. Heavy cream until soft peaks form. Set aside.
3. In another bowl, beat:
4. Mascarpone
5. Powdered sugar
6. Lemon zest
7. Lemon juice
8. Vanilla
9. Gently fold the whipped cream into the mascarpone mixture until light and fluffy.

🍦 Chill the cream for 15 minutes before assembling to help it set better.

🎂 Step 3: Assemble the Cake

1. Level cooled cakes using a serrated knife if needed.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a generous amount of lemon mascarpone filling evenly on top.
4. Add second cake layer and repeat if making a three-layer version.
5. Frost the top and sides lightly or leave the sides “naked” for a rustic look.
6. Dust with powdered sugar and garnish with:
7. White chocolate shavings
8. Fresh lemon slices
9. Edible flowers or berries
10. Chill for at least 30–60 minutes before slicing.

Notes

🧊 Storage & Reheating

Refrigerator
Store in an airtight container in the fridge for up to 4 days.

Freezer
Freeze unfrosted cake layers for up to 2 months.

Wrap tightly in plastic and foil. Thaw overnight in the fridge.

⚠️ Mascarpone cream doesn’t freeze well, so assemble fresh when possible.

🥄 Variations

Try these fun twists on the classic Italian lemon cream cake:

🍓 Strawberry Lemon Cake – Add sliced strawberries between layers.

🫐 Blueberry Lemon Cream Cake – Fold in blueberries to the filling.

🌿 Herbal Infusion – Add a touch of basil or lavender to the frosting.

🧁 Cupcake Version – Use the same batter in cupcake tins and pipe the filling on top.

🍫 White Chocolate Drizzle – Drizzle melted white chocolate over the top.

🍰 Lemon Coconut Cake – Add shredded coconut to the batter or topping.

❓ 10 FAQs

1. What makes this cake “Italian”?
The light mascarpone cream and citrus notes give it an Italian-inspired flair, similar to classic Italian pastries.

2. Can I use cream cheese instead of mascarpone?
Yes, but the flavor will be slightly tangier and firmer.

3. Is this cake overly sweet?
Not at all! The lemon balances the sweetness, and the whipped cream frosting is light.

4. Can I use boxed cake mix?
You can, but homemade sponge yields the best flavor and texture.

5. Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

6. What if I don’t have mascarpone?
Sub with cream cheese + a tablespoon of sour cream for creaminess.

7. Can I add lemon curd?
Absolutely — layer it between the cake and cream for extra tang.

8. How do I prevent dry cake?
Avoid overbaking and use whole milk for moisture.

9. Can I add extra zest?
Yes! Feel free to increase to 2 tablespoons if you love bold lemon flavor.

10. Can I make it the day before?
Yes — the flavors get even better after chilling overnight.

🏁 Conclusion

This Cheesecake Factory Italian Lemon Cream Cake is bright, airy, and full of zesty flavor. Whether you’re a lemon lover or just looking to impress your guests, this cake delivers in both looks and taste.

With its cloud-like mascarpone filling and tender vanilla layers, it’s the kind of dessert that feels indulgent without being heavy. Serve it at your next special event and watch it disappear slice by slice!