Cheesecake Factory Italian Lemon Cream Cake

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Ah, the Cheesecake Factory Italian Lemon Cream Cake! Just the name brings a smile to my face and a flutter to my taste buds. Imagine biting into a luscious, creamy slice of cake that dances on your palate like a happy little lemon zesty hug. Whether you’re looking to impress at a dinner party or just treating yourself because you deserve it (you really do!), this cake is the perfect celebratory dessert – or midweek indulgence. Trust me, it’s a total game changer!

Why You’ll Love This Cheesecake Factory Italian Lemon Cream Cake

This isn’t just any cake; it’s a dreamy union of fresh lemon, creamy mascarpone, and fluffy vanilla sponge. Perfect for the lemon lovers among us (raise your hand if that’s you), it brings the taste of Italy right into your kitchen and serves up happiness in every crumb. And the best part? You can whip it up without needing a Michelin star – just a generous dash of love and a sprinkle of zest!

Here’s what you’ll need for this delightful journey:

Ingredients

For the cake:
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1/2 cup of unsalted butter, softened
- 2 large eggs
- 1/4 cup of milk
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- Zest of 1 large lemon
For the lemon cream:
- 1 cup of mascarpone cheese
- 1 cup of heavy whipping cream
- 1/2 cup of powdered sugar
- Juice and zest of 2 large lemons
- 2 teaspoons of gelatin (optional, for structure)
For garnish:
- Lemon slices and fresh mint leaves

Steps to Sweet Perfection

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a round 9-inch cake pan. Because who needs a cake that sticks and causes drama?
Make the Cake Batter: In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy – about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the milk, vanilla extract, lemon zest, flour, and baking powder. Mix until just combined; overmixing is a cake’s worst nightmare!
Bake: Pour the batter into your preparation pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely – I know, the wait is tough, but trust the process!
Whip Up the Lemon Cream: In a separate bowl, combine the mascarpone cheese, heavy whipping cream, powdered sugar, and lemon juice/zest. Beat until soft peaks form. If you want a firmer cream, gently fold in the gelatin (dissolved in a little warm water).
Assemble: Once your cake is cool, slice it horizontally (if you’re feeling extra ambitious) to create layers. Place one layer on a serving plate, spread half of the lemon cream on top, add the second layer, and top with the remaining cream.
Garnish and Chill: Decorate with lemon slices and mint leaves. Pop your beautiful creation in the fridge for at least an hour to set and chill. That’s right, it’s time for a well-deserved break.
Serve and Savor: Slice, serve, and watch faces light up with delight. You’ve officially become the kitchen hero!

Cooking Tips for Success

Don’t rush the cooling: A warm cake and cool cream are a recipe for a regrettable mess. Chill out a bit!
Zest it up: Always zest your lemons before juicing. It’ll save you time and help you achieve that bold flavor.
Layering is optional but fun: If you’re feeling adventurous, layer the cake with more lemon cream and berries for added deliciousness.

Frequently Asked Questions

Can I substitute mascarpone cheese?
Absolutely! Cream cheese would work in a pinch, just be cautious as it can be tangier. You might want to adjust the sugar level a bit.

How do I store leftovers?
Cover any leftovers tightly with plastic wrap and keep them in the fridge. It’ll stay fresh for up to 3 days – if it lasts that long!

Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance, just assemble it before you’re ready to serve. It’ll taste even better after a night in the fridge.

What a journey we’ve just taken together, from mixing ingredients to savoring that first slice of the Cheesecake Factory Italian Lemon Cream Cake. So, why not gather your loved ones (and maybe even your favorite comfy pants) and dive into this delightful lemony adventure? You’ll love how it brightens up any occasion, or simply a Tuesday afternoon.

And remember, every cake has a story; can’t wait to hear yours while you bake this masterpiece. Happy baking, friends!

For more delightful recipes, be sure to check out my

irresistible White Chocolate Raspberry Dream Cake

lthat’ll tickle your sweet tooth, or if you fancy savory options, don’t miss my

Condensed Milk Cake

Let’s keep our culinary journey rolling!