The first forkful of a Cheesecake Factory Italian Lemon Cream Cake is pure magic—think fluffy sponge cake, tangy lemony filling, and a silky mascarpone cream, all finished with a gentle dusting of powdered sugar. The scent alone—warm vanilla, zesty lemon, and a soft, creamy note—can pull me right back to those bustling, laughter-filled Cheesecake Factory dinners. You know the feeling: you’ve had an epic meal, but there’s always room for “just a bite” of dessert. And then, suddenly, you’re scraping every last crumb off the plate.
I stumbled upon this Cheesecake Factory Italian Lemon Cream Cake recipe during a serious craving spell. The original had me hooked, but I just had to figure out how to bring that same dreamy, bakery-worthy cake into my own kitchen. After plenty of trial and error (and a few lopsided cakes along the way!), I finally nailed an easy copycat dessert that’s spot on—maybe even better than the real thing. If you’ve ever wished you could bake restaurant-style cake at home, you’re in for a treat.
This Italian Lemon Cream Cake is more than just a dessert. It’s a showstopper for birthdays or brunches, a make-ahead wonder for busy families, and a little slice of sunshine when you need a pick-me-up. If you’re on the hunt for a not-too-sweet, citrusy, and velvety cake that everyone will rave about, you’ve found your new go-to. As someone who’s tested this recipe at least a dozen times (with my family happily taste-testing every single version), I can honestly say this is one copycat cake you’ll want to make again and again.
Why You’ll Love This Recipe
This Cheesecake Factory Italian Lemon Cream Cake recipe isn’t just another lemon cake—it’s the kind that makes people ask for seconds (and the recipe). Here’s why it’s so special, straight from my kitchen to yours:
- Quick & Easy: You don’t need to be a pastry chef—this copycat dessert comes together in under two hours, frosting and all. It’s surprisingly simple, even for first-timers.
- Simple Ingredients: Most of what you need is already in your pantry or fridge. No fancy cake flour or elusive mascarpone—regular cream cheese works in a pinch, and lemons are always easy to find.
- Perfect for Any Occasion: This cake shines at family gatherings, Mother’s Day brunch, or any time you want to bring a little extra joy to the table. It’s just as dreamy for casual weekday treats.
- Crowd-Pleaser: Even self-professed “non-cake people” can’t resist this one. Kids love the sweet cream; adults appreciate the zesty lemon. It disappears fast—don’t expect leftovers!
- Unbelievably Delicious: That contrast between airy cake, tangy-sweet filling, and the creamy frosting—honestly, it’s what dessert dreams are made of. The lemon flavor is fresh and bright, never artificial.
What really sets this recipe apart? I blend the lemon curd right into the cream and use a simple syrup soak for extra-moist, melt-in-your-mouth layers. There’s no dry cake or runny filling here—just perfect, sliceable, bakery-quality results every time. I’ve tested other copycat versions that missed the mark, but this one nails the texture and flavor exactly. And it’s completely customizable, so you can add extra lemon zest or dial up the creaminess to your liking.
Honestly, this cake is comfort food with a twist. It’s the type of dessert you’ll crave on a rainy day, serve at special occasions, and make “just because.” If you love the Cheesecake Factory Italian Lemon Cream Cake, you’re going to fall hard for this easy, homemade copycat version.
What Ingredients You Will Need
The beauty of this Cheesecake Factory Italian Lemon Cream Cake recipe is that it calls for simple, wholesome ingredients that work together to make a truly irresistible dessert. Here’s what you’ll need (and a few smart swaps if you need them):
- For the Sponge Cake:
- All-purpose flour (gives structure and a light crumb)
- Granulated sugar (for sweetness—cane sugar works too)
- Baking powder (for lift—double-check it’s fresh!)
- Salt (just a pinch, to balance flavors)
- Large eggs, room temperature (important for a fluffy rise)
- Whole milk, room temperature (keeps the crumb tender—2% is fine)
- Unsalted butter, melted and cooled (adds richness—use good-quality butter if possible)
- Pure vanilla extract (for that classic bakery flavor)
- For the Lemon Cream Filling:
- Cream cheese, softened (I usually go for Philadelphia, but any brand works)
- Powdered sugar (for smoothness—don’t skip sifting if it’s lumpy)
- Lemon curd (store-bought or homemade—Trader Joe’s is my favorite, but Meyer lemon curd is amazing too)
- Heavy whipping cream, cold (whips up light and fluffy)
- Fresh lemon zest (for punchy, true lemon flavor—use a microplane for fine zest)
- For the Simple Syrup:
- Granulated sugar
- Water
- Fresh lemon juice (adds a subtle tang and keeps the cake super moist)
- For the Frosting:
- Mascarpone cheese (or extra cream cheese if you can’t find it)
- Powdered sugar
- Heavy cream
- Vanilla extract
- For the Garnish:
- Powdered sugar (for dusting)
- Lemon slices or twists (totally optional, but pretty!)
Substitution Tips: If you’re out of mascarpone, use all cream cheese—just add a splash of extra cream. Gluten-free flour blends work well if you want a gluten-free option (I like Cup4Cup). No lemon curd? Mix extra zest and a bit more powdered sugar into the cream, or swirl in a little lemon jam. For a dairy-free version, use vegan cream cheese and coconut cream—just keep in mind the texture will be slightly different.
Honestly, don’t stress over getting every ingredient from the Cheesecake Factory playbook. The real secret is using fresh lemon zest and letting the cake chill before slicing. That’s what gives this copycat dessert its signature flavor and texture!
Equipment Needed
Don’t worry, you won’t need a professional bakery setup to whip up this Cheesecake Factory Italian Lemon Cream Cake. Here’s what I reach for every time:
- Two 9-inch (23 cm) round cake pans (nonstick or lined with parchment is best for easy release)
- Electric mixer (stand or hand mixer—either one works, but a stand mixer is a bit easier for whipping cream)
- Large mixing bowls (at least one for cake batter, one for cream filling)
- Measuring cups and spoons (I recommend a digital scale for super-precise cake layers, but it’s not a must)
- Rubber spatula (for folding and scraping every last bit of batter and cream)
- Wire cooling rack (helps prevent soggy bottoms)
- Sharp serrated knife (for slicing cake layers evenly—dental floss works in a pinch!)
- Offset spatula or butter knife (for frosting)
If you’re missing a cake pan, you can bake the cake in a springform pan and slice the layer in half (I’ve done this when I was short on pans—just watch the baking time!). Hand mixing works if you have some muscle for whipping cream, but an electric mixer gives a lighter result. For the best results, keep those mixer beaters clean and dry between steps to avoid deflating the whipped cream. And if your pans tend to stick, line the bottoms with parchment and give the sides a light spray of oil. Nothing ruins a lemon cream cake moment like a cake that won’t come out of the pan!
On a budget? Dollar store pans and a whisk can get the job done, though your arms might get a workout. Just remember, it’s about the flavor—not the fanciest tools.
Preparation Method
Ready to bake your own Cheesecake Factory Italian Lemon Cream Cake? Here’s the step-by-step process I follow every time for bakery-worthy results:
-
Prep the Cake Pans and Oven:
Preheat your oven to 350°F (175°C). Line two 9-inch (23 cm) round cake pans with parchment and lightly grease the sides. This makes unmolding a breeze! -
Mix the Cake Batter:
In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. In another bowl, beat 4 large eggs and 1 1/4 cups (250g) granulated sugar for about 2-3 minutes until pale and fluffy. Slowly add 1/2 cup (120ml) melted unsalted butter, 1 cup (240ml) whole milk, and 1 1/2 tsp pure vanilla extract. Gently fold in the dry ingredients until just combined—don’t overmix, or your cake will be tough. -
Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 22-26 minutes, or until a toothpick comes out clean and the tops are lightly golden. If one cake is browning faster, rotate the pans halfway through. Let the cakes cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely. -
Make the Lemon Simple Syrup:
In a small saucepan, combine 1/3 cup (65g) sugar, 1/3 cup (80ml) water, and 2 tbsp fresh lemon juice. Heat until the sugar dissolves, about 1-2 minutes. Cool to room temperature. -
Prepare the Lemon Cream Filling:
In a large bowl, beat 8 oz (225g) cream cheese until smooth. Add 1/2 cup (60g) powdered sugar and 1/4 cup (60g) lemon curd, and beat until combined. Add 1 tsp fresh lemon zest. Separately, whip 1 cup (240ml) heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture, being careful not to deflate it. The cream should be light and spreadable. -
Make the Mascarpone Frosting:
In a clean bowl, beat 8 oz (225g) mascarpone cheese, 1/2 cup (60g) powdered sugar, and 1/2 tsp vanilla extract until smooth. Fold in 1/2 cup (120ml) whipped cream. -
Assemble the Cake:
If your cake layers are domed, use a sharp serrated knife to level them. Place one layer on a serving plate. Brush generously with lemon simple syrup—don’t skip this, it keeps the cake moist! Spread all of the lemon cream filling over the first layer. Top with the second cake layer and brush again with syrup. -
Frost the Cake:
Use an offset spatula or butter knife to spread the mascarpone frosting over the top and sides. The cake is meant to look rustic, so don’t stress about perfection. -
Chill and Garnish:
Refrigerate the cake for at least 2 hours before serving. This helps everything set and makes for neater slices. Before serving, dust the top with powdered sugar and add lemon slices or twists if desired. -
Slice and Enjoy:
Use a sharp knife dipped in hot water for super-clean slices. Listen for the happy sighs—this cake never lasts long!
Notes and Troubleshooting: If your cake sticks, let it cool a little longer before trying to unmold. If the filling feels too loose, chill it for 10 minutes before assembling. And if your frosting is too soft, pop it in the fridge for a bit—cream cheese and mascarpone firm up as they cool. I’ve learned (the hard way) that patience pays off for this recipe!
Cooking Tips & Techniques
After baking more lemon cream cakes than I can count, I’ve picked up some tricks you’ll want to keep in your back pocket:
- Don’t Overmix the Batter: Once you add the dry ingredients, use a gentle hand. Overmixing develops gluten, making the cake dense instead of fluffy.
- Room Temperature Ingredients Are Key: Eggs, milk, and butter blend better and trap more air when they’re not cold. If you forget, a quick soak in warm water does the trick for eggs.
- Whipping Cream to Stiff Peaks: Stop whipping when the cream holds its shape—if you go too far, it’ll turn grainy. If that happens, add a splash of cream and whisk gently.
- Simple Syrup for Moisture: Brushing the cake layers isn’t just a fancy step—it’s essential for that signature Cheesecake Factory texture. If your syrup feels thin, simmer it a minute longer and cool before using.
- Even Frosting Is All About Chilling: If your frosting gets too soft while decorating, pop the cake in the fridge for 10 minutes. Cold frosting spreads like a dream.
- Chilling Before Slicing: This is the big one—if you try to slice a warm or freshly assembled cake, the filling might ooze out. Give it time to set in the fridge for those perfect, bakery-style slices.
Common mistakes? I’ve rushed the chilling time (disaster!), used cold cream cheese (lumpy!), or skipped the parchment (sticky mess). My advice: take it slow, trust your senses, and don’t be afraid to taste as you go. This recipe is forgiving, but a little extra care goes a long way. And if all else fails, powdered sugar covers a multitude of sins!
Variations & Adaptations
Want to put your own spin on this Cheesecake Factory Italian Lemon Cream Cake recipe? Here are some of my favorite tweaks and creative twists:
- Gluten-Free Option: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. I’ve had great results with King Arthur’s and Cup4Cup.
- Lighter, Dairy-Free Version: Use vegan cream cheese (like Kite Hill) and coconut cream for the filling and frosting. Swap in almond milk for the cake. The flavor stays bright, but the texture is a bit less rich.
- Berry Burst: Fold a handful of fresh raspberries or blueberries into the lemon cream for a fruity twist. In summer, I sometimes use strawberry curd instead of lemon—so good!
- Orange Cream Cake: Swap out lemon zest and juice for orange. The cake becomes a little sweeter and so fragrant—great for winter holidays.
- Sheet Cake Shortcut: Bake the cake in a 9×13-inch (23x33cm) pan for a single-layer version. Just spread the cream on top, frost, and slice into squares—easy for parties or potlucks.
- Nut-Free Adaptation: This recipe is naturally nut-free, but always check your labels if allergies are a concern.
I love making a “mini” version using 6-inch pans for smaller gatherings, or adding a layer of lemon curd in the middle for extra tang. Honestly, the lemon cream is so good, I’ve even piped it into cupcakes. Don’t be afraid to experiment—the base recipe is super-flexible, and the flavors play nicely with all sorts of add-ins!
Serving & Storage Suggestions
This Cheesecake Factory Italian Lemon Cream Cake is best served cold or at cool room temperature—let’s be real, that’s when the cream is at its dreamiest and the cake slices cleanly. For a pretty presentation, dust the top with powdered sugar just before serving and add a few lemon twists or edible flowers for a pop of color.
I love pairing this cake with a cup of hot tea or a glass of bubbly Prosecco for a special occasion. If you’re serving at brunch, it goes perfectly next to fresh berries or a simple fruit salad. For a dessert table, try it alongside classic tiramisu or a platter of amaretti cookies.
To store, cover the cake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It keeps well for up to 4 days (if it lasts that long!). For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight, then dust with fresh powdered sugar before serving. If you’re reheating leftovers, a quick 10-15 seconds in the microwave brings the cream back to its silky best, but I honestly prefer it chilled. The lemon flavor deepens after a day, making this cake even more irresistible on day two!
Nutritional Information & Benefits
Here’s an estimated nutritional breakdown per serving (based on 12 slices):
- Calories: 380
- Fat: 24g
- Carbohydrates: 38g
- Protein: 5g
- Sugar: 26g
While this Cheesecake Factory Italian Lemon Cream Cake recipe isn’t exactly “diet food,” it does have some perks. Lemon juice and zest are packed with vitamin C and antioxidants, and using fresh dairy means you get a dose of calcium and protein. You can lighten it up by using reduced-fat cream cheese or swapping in Greek yogurt for part of the filling (I’ve done this for a tangier, slightly healthier version). Allergens to watch for include dairy, eggs, and gluten—check the variations above for swaps if needed.
From my perspective, dessert is about balance. This cake is a treat, meant to savor and share. If you’re mindful of sugar, you can cut back a bit on the powdered sugar or use a sugar substitute in the cake and filling. But honestly? Sometimes you just need the real thing—zesty, creamy, and joyfully indulgent.
Conclusion
This Cheesecake Factory Italian Lemon Cream Cake recipe brings that iconic restaurant dessert straight to your kitchen—no reservations or waitlists needed. It’s a little labor of love, but every bite is worth it: tangy, creamy, and impossibly light. You get all the wow-factor of a bakery cake, but with the heart (and imperfections!) of homemade.
Don’t be afraid to make it your own—try a different citrus, go gluten-free, or pile on the berries. The real secret is using fresh zest, letting the layers soak up the syrup, and chilling before you slice. I keep coming back to this cake for birthdays, brunches, and “just because” moments. It never disappoints.
If you give this copycat dessert a try, I’d love to hear how it turns out! Drop a comment below, share your pictures, or let me know your favorite twist. There’s nothing better than seeing this cake become a new family favorite. Happy baking—may your kitchen always smell like lemon and vanilla!
FAQs
How do I keep my lemon cream filling from being runny?
Make sure your cream cheese is fully softened and your heavy cream is whipped to stiff peaks before folding together. If it seems too loose, chill it for 10-15 minutes before assembling the cake. Chilling the assembled cake helps the filling set even more.
Can I make the cake ahead of time?
Yes! This cake actually tastes better when made a day in advance. Assemble and frost the cake, then store covered in the fridge overnight. Dust with powdered sugar and garnish just before serving.
What if I don’t have mascarpone cheese for the frosting?
No worries—you can use all cream cheese instead. For a lighter flavor, add an extra spoonful of heavy cream. The texture will still be smooth and creamy.
Can I freeze the Cheesecake Factory Italian Lemon Cream Cake?
Absolutely. Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. The cream stays surprisingly smooth after freezing.
How do I get perfectly even cake layers?
Weigh the batter as you divide it between pans, and use an offset spatula to level the surface. If your cakes dome in the oven, just slice off the rounded tops with a serrated knife before assembling. Bonus: you get to snack on the scraps!
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Cheesecake Factory Italian Lemon Cream Cake (Easy Copycat Dessert)
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
This homemade copycat of the Cheesecake Factory Italian Lemon Cream Cake features fluffy sponge cake, tangy lemon cream filling, and a silky mascarpone frosting, all finished with a dusting of powdered sugar. It’s a showstopping dessert that’s surprisingly simple to make and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 cup whole milk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (plus more for dusting and frosting)
- 1/4 cup lemon curd
- 1 teaspoon fresh lemon zest
- 1 cup heavy whipping cream, cold (plus 1/2 cup for frosting)
- 8 oz mascarpone cheese (or extra cream cheese)
- 1/2 teaspoon vanilla extract (for frosting)
- 1/3 cup granulated sugar (for syrup)
- 1/3 cup water (for syrup)
- 2 tablespoons fresh lemon juice (for syrup)
- Lemon slices or twists, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment and lightly grease the sides.
- In a large bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and granulated sugar for 2-3 minutes until pale and fluffy. Slowly add melted butter, milk, and vanilla extract. Gently fold in dry ingredients until just combined.
- Divide batter evenly between prepared pans. Bake for 22-26 minutes, or until a toothpick comes out clean and tops are lightly golden. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the lemon simple syrup: In a small saucepan, combine 1/3 cup sugar, 1/3 cup water, and 2 tablespoons lemon juice. Heat until sugar dissolves, about 1-2 minutes. Cool to room temperature.
- For the lemon cream filling: In a large bowl, beat cream cheese until smooth. Add 1/2 cup powdered sugar, lemon curd, and lemon zest; beat until combined. Separately, whip 1 cup heavy cream to stiff peaks. Gently fold whipped cream into lemon mixture until light and spreadable.
- For the mascarpone frosting: In a clean bowl, beat mascarpone cheese, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Fold in 1/2 cup whipped cream.
- To assemble: Level cake layers if needed. Place one layer on a serving plate and brush generously with lemon syrup. Spread all lemon cream filling over the first layer. Top with second cake layer and brush again with syrup.
- Frost top and sides with mascarpone frosting using an offset spatula or butter knife.
- Refrigerate cake for at least 2 hours before serving. Dust with powdered sugar and garnish with lemon slices or twists if desired.
- Slice with a sharp knife dipped in hot water for clean slices. Enjoy!
Notes
For best results, use room temperature ingredients and chill the cake before slicing. If the filling or frosting is too soft, refrigerate briefly to firm up. Gluten-free flour blends can be substituted for a gluten-free version. The cake can be made a day ahead and keeps well in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 26
- Sodium: 220
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: cheesecake factory, lemon cream cake, copycat dessert, Italian cake, lemon cake, mascarpone frosting, easy cake recipe, birthday cake, brunch dessert
