Cheesecake Factory’s Italian Lemon Cream Cake is a dessert that always gets eaters asking for seconds.
The trick to nailing this cake is achieving the perfect balance of tart lemon and sweet cream.
A light, fluffy sponge cake serves as the base, holding the cream beautifully.
One essential step is using fresh lemon zest and juice for the most vibrant flavor.
Make sure to let the cake layers cool completely before assembling to avoid a melty mess.
Don’t forget to dust the finished cake with powdered sugar for a beautiful and tasty finish!
How to Make Cheesecake Factory Italian Lemon Cream Cake
Ingredients
- 3 cups All-purpose Flour
- 1 cup Granulated Sugar
- 1 cup Whole Milk
- 1 cup Unsalted Butter
- 3 Large Eggs
- 1 tbsp Lemon Zest
- 1 tbsp Fresh Lemon Juice
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups Heavy Cream
- 8 oz. Mascarpone Cheese
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F.
Grease and flour two 9-inch round cake pans.
Step 2:
In a large bowl, cream together butter and sugar until the mixture is light and fluffy.
Then, add the eggs one at a time, mixing well after each addition.
Step 3:
In a separate bowl, combine flour, baking powder, and salt.
Gradually add these dry ingredients to the wet mixture, alternating with whole milk, until well combined.
Step 4:
Fold in lemon zest and fresh lemon juice.
Pour the batter evenly into the prepared cake pans.
Step 5:
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes on a wire rack.
Step 6:
Whip the heavy cream until soft peaks form, then fold in the mascarpone cheese.
Once the cakes are completely cool, spread the cream mixture between the layers and on top.
Tips and Tricks for Making This Recipe
Room Temperature Ingredients
Make sure all your ingredients are at room temperature before you start mixing anything together.
This helps everything combine smoothly.
Zest and Juice Balance
Don’t skip on the lemon zest as it really amplifies the flavors, striking a nice balance with the juice.
You could adjust the zest to your liking if looking for a more citrusy aroma.
Pan Preparation
If you want easy removal, line the bottom of your cake pans with parchment paper after greasing.
This bit of extra prep can make a big difference.
Whipping Cream Care
When whipping your cream, use a chilled bowl and beaters for better texture and thickness.
Keep an eye on it to avoid over-whipping, which can cause separation.
Chill Before Serving
For the best texture, refrigerate the cake for at least an hour before serving.
This allows the flavors to meld beautifully.
What to Serve with Cheesecake Factory Italian Lemon Cream Cake
Fresh Berries
Pairing fresh berries with the Italian Lemon Cream Cake adds a burst of color and freshness to each serving.
You can choose strawberries, raspberries, or blueberries for a beautiful contrast to the creamy cake.
Toss the berries in a bit of sugar and let them sit for a few minutes to release their natural juices.
Lemon Sorbet
A scoop of lemon sorbet on the side complements the zesty lemon flavor of the cake.
This refreshing option is perfect for warmer days, offering a cool contrast to the cake’s richness.
You could even serve it in a chilled dish to make the experience even more fun and refreshing!
Basil Infused Lemonade
Have you ever tried basil-infused lemonade with your lemon desserts?
The hint of basil in lemonade is an unexpected pairing that adds a subtle herbal note.
Serve it chilled for an exciting twist that’s sure to please those enjoying your dessert.
Pistachio Brittle
Crunchy and slightly salty, pistachio brittle is a unique option to serve alongside the rich cake.
The nuttiness balances well with the sweet and tangy notes of the lemon cream.
Break it into small pieces and sprinkle a few bits over the cake piece or on the side for added texture.
Variations and Substitutions
Using Different Types of Milk
You can substitute whole milk in the recipe with buttermilk or 2% milk for a slightly different texture.
Each type of milk will give the cake a unique richness, so experiment to find your favorite!
Alternatives to Mascarpone Cheese
Mascarpone cheese is key for that authentic Italian flavor, but cream cheese is a great substitute if it’s unavailable.
Cream cheese is a bit tangier but still delicious and creamy.
Fresh Fruit Toppings
Consider adding fresh fruit such as strawberries, raspberries, or blueberries as a topping for added freshness.
These fruits complement the lemony flavors in the cake.
Cupcake Adaptation
If you’re craving something more bite-sized, consider transforming the cake into cupcakes.
Simply divide the batter into cupcake pans and bake at 350°F for about 18-20 minutes.
Beverage Pairings
Pair this cake with iced tea or lemonade to complement its citrus notes.
These drinks highlight the cake’s refreshing qualities!
How to Store Leftover Cheesecake Factory Italian Lemon Cream Cake
Here’s how to keep your Italian Lemon Cream Cake delicious and fresh!
Storage in the Fridge
Store any leftovers in an airtight container and place them in the refrigerator.
This keeps the cake moist and the cream fresh for up to five days.
Freezing for Longer Storage
For a longer storage option, you can freeze the cake.
Begin by freezing the cake for an hour to firm up the cream frosting.
Afterward, wrap it tightly with two layers of plastic wrap and a layer of aluminum foil.
You can store it in the freezer for up to one month this way!
Thawing Before Serving
When you’re ready to enjoy the cake again, thaw it in the refrigerator.
Leave it there for several hours or until it returns to a sliceable texture.
Common Mistakes to Avoid
Incorrect Batter Consistency
Make sure the cake batter isn’t too runny or too thick; it should be smooth and pourable.
Using a different type of flour can alter the texture, so stick to the recommended all-purpose flour.
Overbaking the Cake
Keep an eye on the baking time; overbaking will make the cake dry.
Insert a toothpick into the center around 23 minutes to check if it comes out with just a few crumbs.
Using the Wrong Cheese
Avoid substituting mascarpone cheese with cream cheese if possible to maintain the authentic flavor.
Mascarpone gives a rich taste that pairs beautifully with the lemon in the cake.

Cheesecake Factory Italian Lemon Cream Cake Recipe
- 3 cups All-purpose Flour
- 1 cup Granulated Sugar
- 1 cup Whole Milk
- 1 cup Unsalted Butter
- 3 Large Eggs
- 1 tbsp Lemon Zest
- 1 tbsp Fresh Lemon Juice
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups Heavy Cream
- 8 oz. Mascarpone Cheese
- Preheat your oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until the mixture is light and fluffy.
- Then, add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add these dry ingredients to the wet mixture, alternating with whole milk, until well combined.
- Fold in lemon zest and fresh lemon juice.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes on a wire rack.
- Whip the heavy cream until soft peaks form, then fold in the mascarpone cheese.
- Once the cakes are completely cool, spread the cream mixture between the layers and on top.
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