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Cheesecake Factory Italian Lemon Cream Cake: A Burst of Zesty Elegance

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If you’ve ever visited the Cheesecake Factory, you might be familiar with the indulgent Italian Lemon Cream Cake—a dessert that’s as refreshing as it is decadent. This recipe captures the magic of that classic treat, balancing light, fluffy vanilla cake layers with a rich lemon mascarpone filling and a buttery crumb topping. The combination of zesty lemon and sweet cream creates a symphony of flavors that feels luxurious yet comforting. Whether you’re serving it for a special celebration or just as a well-deserved treat, this cake promises to delight.

Ingredients

For the Vanilla Cake:

  • All-purpose flour (3 cups): The backbone of the cake, providing structure.
  • Baking powder and baking soda (2 tsp and ¼ tsp, respectively): For leavening, ensuring a light and airy texture.
  • Salt (½ tsp): Balances sweetness and enhances flavors.
  • Unsalted butter (½ cup): Adds richness and flavor.
  • Granulated sugar (1 ¼ cups): Sweetens and helps create a tender crumb.
  • Vegetable oil (½ cup): Keeps the cake moist for days.
  • Eggs (2, room temperature): Provide structure and richness.
  • Vanilla extract (2 tsp): Infuses the cake with warmth and depth.
  • Whole milk (1 cup, room temperature): Adds moisture and tenderizes the crumb.

For the Crumb Topping:

  • All-purpose flour (½ cup): Forms the base of the crumb.
  • Powdered sugar (½ cup): Adds sweetness and a fine texture.
  • Unsalted butter (4 tbsp, cold): Creates the crumbly texture.
  • Lemon zest (½ tsp): Adds a burst of citrus.
  • Vanilla extract (¼ tsp): Complements the lemon zest.

For the Lemon Mascarpone Filling:

  • Heavy whipping cream (1 cup): Whipped to airy peaks for a light filling.
  • Mascarpone cheese (1 cup, room temperature): Provides a creamy, tangy base.
  • Powdered sugar (2 cups): Sweetens and stabilizes the filling.
  • Lemon zest (½ tsp) and lemon juice (2 tbsp): Add a refreshing citrus note.

Instructions

Vanilla Cake:

  1. Preheat & Prep:
    Preheat the oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper and grease the sides to ensure easy removal.
  2. Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter & Sugar:
    In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. Add the vegetable oil and eggs, one at a time, mixing well after each addition.
  4. Combine Wet & Dry Ingredients:
    Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix just until combined—overmixing can lead to a dense cake.
  5. Bake:
    Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 5 minutes before transferring them to a wire rack to cool completely.

Crumb Topping:

  1. Prepare the Flour:
    Spread the flour on a parchment-lined baking sheet and bake for 5 minutes to remove the raw taste.
  2. Mix the Ingredients:
    In a bowl, whisk together the cooled flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Add Flavor:
    Stir in the lemon zest and vanilla extract. Chill the mixture in the refrigerator for about an hour to firm up before use.

Lemon Mascarpone Filling:

  1. Whip the Cream:
    In a large bowl, whip the heavy cream to stiff peaks and set aside.
  2. Mix the Filling Base:
    In another bowl, beat the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
  3. Fold in the Cream:
    Gently fold the whipped cream into the mascarpone mixture until combined. Be careful not to deflate the whipped cream. Chill the filling until ready to assemble.

Assembling the Cake

  1. Layer the Cake:
    Place one cake layer on a serving plate. Spread or pipe a generous layer of the lemon mascarpone filling on top, reserving about ¾ cup of the filling for the outer layer.
  2. Add the Second Layer:
    Place the second cake layer on top and spread the reserved filling over the top and sides of the cake, creating a smooth finish.
  3. Apply the Crumb Topping:
    Gently press the chilled crumb topping onto the top and sides of the cake. This step can get a bit messy, but the result is worth it!
  4. Chill & Serve:
    Refrigerate the assembled cake for at least 2 hours before serving. Dust with powdered sugar for a beautiful finish.

Notes

  • Make Ahead:
    Prepare the crumb topping, filling, and cake layers a day in advance to save time on assembly day.
  • Mascarpone Substitute:
    If you can’t find mascarpone cheese, cream cheese works as a substitute, though it will alter the flavor slightly.
  • Zest First:
    Always zest your lemons before juicing them—it’s much easier!
  • For a Crisp Crust:
    If you want to prevent the crumb topping from absorbing too much moisture, consider applying a thin layer of melted white chocolate to the outer edges of the cake before adding the topping.

Find it online: https://susanrecipes.com/cheesecake-factory-italian-lemon-cream-cake-a-burst-of-zesty-elegance/