Cheesecake Factory Italian Lemon Cream Cake

A luscious, creamy cake that combines fresh lemon, mascarpone, and fluffy vanilla sponge, perfect for any occasion.

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Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan.
Cream together the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in milk, vanilla extract, lemon zest, flour, and baking powder, mixing until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
In a separate bowl, combine mascarpone, heavy cream, powdered sugar, and lemon juice/zest. Beat until soft peaks form, adding gelatin if a firmer cream is desired.
Once the cake is cool, slice it horizontally to create layers. Place one layer on a plate, spread half of the lemon cream on top, add the second layer, and top with remaining cream.
Garnish with lemon slices and mint leaves. Chill in the fridge for at least an hour before serving.
Slice, serve, and enjoy!

Allow the cake to cool completely before assembling for best results. For an added twist, layer with berries.