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