The Best Cheesecake Factory Italian Lemon Cream Cake Recipe Ever

The Cheesecake Factory Italian Lemon Cream Cake is a slice of pure sunshine—soft vanilla sponge layers filled with silky lemon mascarpone cream and finished with a light dusting of powdered sugar. It’s bright, tangy, and perfectly balanced between creamy indulgence and refreshing lightness.

This homemade version captures everything you love about the original—its velvety texture, subtle citrus notes, and bakery-quality presentation—but with simple ingredients and easy steps anyone can follow. The cake feels luxurious yet effortless, making it perfect for birthdays, spring gatherings, or cozy Sunday desserts.

You’ll learn how to make each layer flawless, from the fluffy sponge to the luscious lemon cream, with tips that guarantee success even if you’re a beginner. It’s a dessert that’s elegant, comforting, and always a crowd favorite—proof that a little lemon can make life sweeter.

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

You’ll love this Italian Lemon Cream Cake because it’s everything dessert should be—light, creamy, and bursting with flavor. The combination of tender cake and zesty cream creates a melt-in-your-mouth balance you can’t resist.

Here’s why it stands out:

• Fresh, Tangy Flavor: The lemon cream adds brightness without being too sour or sweet.
• Bakery-Perfect Texture: Airy layers meet smooth mascarpone for a rich yet light bite.
• Make-Ahead Friendly: It tastes even better after chilling overnight.
• Beautiful and Simple: No fancy tools—just wholesome ingredients and clear steps.

Whether you’re recreating your favorite Cheesecake Factory treat or simply craving a refreshing dessert, this cake delivers. One slice, and you’ll see why it’s a timeless classic that never disappoints.

What You’ll Need

To recreate the Cheesecake Factory Italian Lemon Cream Cake at home, you only need basic pantry ingredients and fresh lemons.

Cake Layers

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

Lemon Mascarpone Cream

• 1 cup heavy cream, chilled
• 8 oz mascarpone cheese
• ½ cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract

Topping

• Cake crumbs from trimmings
• Powdered sugar for dusting

Fresh lemon juice and zest are key—they bring the bright, tangy flavor that makes this cake irresistible.

How to Make Cheesecake Factory Italian Lemon Cream Cake

1. Preheat oven to 350°F and grease two 8-inch pans.
2. Mix dry ingredients: flour, baking powder, salt.
3. Cream butter & sugar until fluffy, then add eggs, vanilla, lemon zest, and juice.
4. Add milk and dry mix alternately until smooth.
5. Bake for 25–30 minutes, cool completely.
6. Make the filling: Whip cream to soft peaks. In another bowl, mix mascarpone, sugar, lemon juice, zest, and vanilla. Fold together.
7. Assemble: Layer cake with half the cream, add top layer, cover with the rest, and coat sides with cake crumbs.
8. Chill for at least 2 hours before serving.

The result? A light, creamy lemon cake that’s just as luxurious as the Cheesecake Factory original—but made fresh in your own kitchen.

You Must Know

Before baking, there are a few key tips to make your Italian Lemon Cream Cake turn out bakery-perfect every time.

• Use Room-Temperature Ingredients: Butter, eggs, and milk should all be at room temp. This helps the batter mix evenly for a soft, fluffy crumb.
• Don’t Overmix: Once you add the flour, mix only until combined. Overmixing can make the cake dense instead of tender.
• Fresh Lemons Matter: Bottled juice can’t compete with the flavor of fresh lemon juice and zest. The natural oils in the zest give this cake its signature brightness.
• Chill the Cream Filling: Cold heavy cream whips faster and holds its shape better. Chill your bowl and whisk for best results.
• Cool Completely Before Assembling: Even slightly warm cakes can melt your cream filling—so be patient and let them cool fully.

These small details make a huge difference. They’re the difference between a decent cake and one that tastes like it came straight from a Cheesecake Factory display case.

Perfecting the Cooking Process

Getting the texture right is what sets this cake apart. Here’s how to nail it every time:

• Check for Doneness Early: Start checking the cakes at 25 minutes. A clean toothpick means it’s ready.
• Use the Right Pan Size: Two 8-inch pans give the perfect height and bake time. Using smaller pans can cause overbaking at the edges.
• Even Layers: Level the cakes before filling so they stack neatly and don’t slide.
• Chill Before Serving: Letting the assembled cake rest for at least 2 hours helps the cream set and flavors blend. Overnight is even better.
• Powdered Sugar Last: Dust right before serving to keep it picture-perfect.

When done right, your cake will have soft, buttery layers and a creamy, lemony center that’s pure perfection—just like the restaurant favorite.

Add Your Touch Cheesecake Factory Italian Lemon Cream Cake

This cake is wonderful as-is, but it’s also a great base for creativity. Try these easy ways to make it your own:

• Berry Twist: Add a thin layer of fresh raspberries or strawberries between the cake and cream for color and a fruity punch.
• Coconut Lemon Dream: Sprinkle toasted coconut flakes over the top before serving for a tropical flair.
• White Chocolate Drizzle: Melt a little white chocolate and lightly drizzle it over the chilled cake for extra sweetness and shine.
• Nutty Finish: Crushed almonds or pistachios on the sides add crunch and elevate the presentation.
• Mini Versions: Bake the batter in cupcake tins for bite-sized lemon cream treats—perfect for parties or brunches.

Personalizing it makes your dessert not only delicious but memorable. Whatever you add, keep the lemon as the star—it’s what makes this cake shine.

Storing & Reheating

The Italian Lemon Cream Cake stores beautifully, so you can enjoy it over several days.

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• Refrigerate: Store covered in the fridge for up to 4–5 days. The cream stays stable and the flavor even improves after the first day.
• Freezing: You can freeze the whole cake or individual slices. Wrap tightly in plastic and store up to 2 months. Thaw in the fridge overnight before serving.
• No Reheating Needed: This is a chilled dessert, best served straight from the fridge. If you prefer it slightly softer, let it sit at room temperature for 10–15 minutes before slicing.

Proper storage keeps your cake as light, creamy, and lemony as the day you made it—ready to impress at any time.

Chef’s Helpful Tips for Cheesecake Factory Italian Lemon Cream Cake

A few simple techniques can take your Italian Lemon Cream Cake from great to unforgettable:

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• Weigh Your Flour: Too much flour makes the cake dense. Use a kitchen scale or spoon and level your flour into the cup.
• Use Cold Mascarpone: Slightly chilled mascarpone helps the cream filling hold its shape better and prevents it from turning runny.
• Add Lemon Zest to the Batter Early: Mixing zest with sugar and butter at the start releases essential oils, deepening the flavor.
• Slice with a Hot Knife: Dip your knife in warm water and wipe it before each slice—this keeps your layers neat and smooth.
• Decorate Before Serving: A final dusting of powdered sugar or lemon slices makes it look bakery-perfect with little effort.

These pro tips ensure every bite tastes fresh, tangy, and irresistibly smooth—just like the Cheesecake Factory’s signature version, but homemade with love.

FAQ for Cheesecake Factory Italian Lemon Cream Cake

Q: Can I use cream cheese instead of mascarpone?
A: Yes, but the texture will be a bit denser and tangier. Mascarpone gives the cake its signature light creaminess.

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Q: How can I make it more lemony?
A: Add extra zest to both the batter and filling, or brush the cake layers with a little lemon syrup before assembling.

Q: Can I make it ahead of time?
A: Absolutely! The flavors deepen after chilling overnight, so it’s perfect for preparing a day in advance.

Q: What if I don’t have two cake pans?
A: Bake one large cake and slice it horizontally once cooled. It works just as well.

Q: Is it kid-friendly?
A: Definitely! There’s no alcohol—just pure lemon flavor and creamy goodness everyone will love.

Conclusion

The Cheesecake Factory Italian Lemon Cream Cake is proof that the best desserts don’t need to be complicated to feel special. With soft vanilla layers, smooth lemon mascarpone cream, and that delicate balance of sweet and tangy, it’s a cake that brightens any table and any mood.

It’s ideal for birthdays, brunches, holidays—or just a cozy weekend when you want something refreshing yet indulgent. Once you taste it, you’ll see why it’s a fan favorite and why homemade truly tastes even better.

Whether you serve it plain, dress it up with fruit, or make it mini for parties, this recipe will always impress. Every forkful brings the perfect harmony of creaminess and citrus that makes you close your eyes and smile.

So go ahead—grab your lemons, whip up that dreamy filling, and treat yourself to a little slice of sunshine. 🍋✨