Cheesecake Factory Italian Lemon Cream Cake
Bright lemon, pillowy cake layers, and silky Italian cream meet in a cake that tastes like sunshine. Cheesecake Factory Italian Lemon Cream Cake is vibrant but not flabby — the lemon curd cuts richness while mascarpone cream brings silky texture. After testing this version eight times and adjusting bake times and curd thickness, I landed on a balance that holds up for slicing and serving. This is the version I perfected for home bakers: reliable, not fussy, and forgiving if you follow the key steps. Read on for ingredient science, precise steps, and pro tips so your cake slices clean and looks bakery-ready.
Why This Recipe Works
- Tightly whipped mascarpone and stabilized whipped cream give a creamy filling that slices clean without collapsing.
- A thin lemon curd layer adds bright acid to cut the richness and helps set the filling when chilled.
- Using room-temperature eggs and folding gently prevents a dense crumb and keeps layers tender.
- Brushing layers with simple syrup keeps the cake moist while the curd and cream stay balanced.
- Chilling the assembled cake overnight allows flavors to meld and makes cleaner slices.
Ingredients Breakdown
- Cake flour and all-purpose flour: Cake flour (250 g / 2 cups) yields a softer crumb; if you use only all-purpose flour, reduce mixing slightly to avoid toughness.
- Sugar: Granulated sugar for the cake (220 g / 1 cup) and superfine or caster sugar for the lemon curd (150 g / 3/4 cup) dissolve faster and give a smoother curd.
- Eggs: Use large eggs at room temperature — they trap air for lift. If eggs are cold, warm them in a bowl of warm water for 5 minutes.
- Butter and oil: 115 g (1/2 cup) unsalted butter plus 60 ml (1/4 cup) neutral oil keeps the cake moist and tender.
- Milk: 240 ml (1 cup) whole milk for richness; swap with 240 ml (1 cup) buttermilk for a slightly tangier cake and tender crumb.
- Lemon: Fresh lemon juice (120 ml / 1/2 cup) and zest from 3–4 lemons; bottled juice lacks brightness.
- Mascarpone: 450 g (16 oz) mascarpone forms the Italian-style cream filling. Do not substitute with reduced-fat versions — texture suffers.
- Heavy cream: 480 ml (2 cups) cold heavy cream to whip and stabilize the filling.
- Gelatin (optional): 1 tsp (about 2 g) powdered gelatin for extra holding power if you expect long transport.
- Salt and baking powder: Salt balances sweetness; use Diamond Crystal kosher if possible — if using Morton’s, use half the amount by volume.
- Brand notes: For best results, use full-fat mascarpone and fresh lemons. Using low-quality cream cheese will change the flavor and mouthfeel.
For pairing suggestions, see our savory options like creamy Italian sausage gnocchi.
Essential Equipment
- Two 9-inch (23 cm) round cake pans with 2-inch (5 cm) sides — the batter volume is measured for 9-inch pans; do not use 8-inch pans.
- Parchment rounds and nonstick spray for easy release.
- Stand mixer or large bowl with electric hand mixer for whipping cream and sugar properly.
- Instant-read thermometer to check curd and doneness when needed.
- Offset spatula for smooth frosting and even curd spreading.
- Fine-mesh sieve to strain lemon curd for silky texture.
- Cooling racks and a cake turntable or large plate for assembly.
If you don’t have 9-inch pans, consider smaller cookies as an alternative dessert; leftover lemon curd makes great lemon blueberry cheesecake cookies.
Step-by-Step Instructions
Makes 12 servings. Prep time 40 minutes. Cook time 30 minutes. Inactive time 2 hours chilling. Total time about 3 hours 10 minutes.
Step 1: Prepare the lemon curd
Whisk 150 g (3/4 cup) sugar with 3 large eggs and 2 egg yolks in a heatproof bowl until smooth. Add 120 ml (1/2 cup) fresh lemon juice and 2 tbsp (6 g) lemon zest, then cook in a double boiler, stirring constantly, until the curd reaches 82°C (180°F) and thickens, about 8–10 minutes. Remove from heat and whisk in 60 g (4 tbsp) unsalted butter until glossy, then strain through a fine sieve and chill until just cool, about 30–40 minutes.
Step 2: Make the cake batter
Preheat oven to 175°C (350°F). Beat 115 g (1/2 cup) unsalted butter and 220 g (1 cup) granulated sugar until light, about 3 minutes; add 3 large eggs one at a time, about 20 seconds each, then 60 ml (1/4 cup) neutral oil and 1 tsp vanilla. In a separate bowl, whisk 250 g (2 cups) cake flour, 2 tsp baking powder, and 1/2 tsp fine salt. Alternate adding dry mixture and 240 ml (1 cup) whole milk in thirds, beginning and ending with dry ingredients; fold just until combined. Do not overmix — stop as soon as no dry flour is visible.
Step 3: Bake the cake layers
Divide batter between two prepared 9-inch pans and smooth tops with an offset spatula. Bake at 175°C (350°F) for 22–26 minutes, rotating pans halfway, until the tops are pale golden and a toothpick comes out with a few moist crumbs. Let cool in pans 10 minutes, then turn out onto racks to cool completely before trimming the domes, about 60 minutes.
Step 4: Make the mascarpone cream filling
Chill your mixing bowl and whisk for 10 minutes before whipping. Whip 480 ml (2 cups) cold heavy cream with 50 g (1/4 cup) powdered sugar until medium-stiff peaks form, about 3–4 minutes. Fold in 450 g (16 oz) mascarpone and, if using, 1 tsp dissolved powdered gelatin (bloomed and warmed) until smooth; do not overwhip or the mixture will break. Taste and add 1 tbsp lemon juice if you want a brighter finish.
Step 5: Assemble and chill
Place bottom layer on a cake board, brush with 30 ml (2 tbsp) simple syrup, spread 120 g (about 1/2 cup) lemon curd evenly, then add a thick ring (about 300 g / 1 1/4 cups) of mascarpone cream, leaving a 1/2-inch edge. Top with the second cake layer, brush with syrup, then frost the top and sides with remaining cream. Smooth with an offset spatula, chill 2 hours or overnight to set. Garnish with thin lemon slices and zest before serving.
Expert Tips & Pro Techniques
- Mistakes to avoid: Overwhipping the mascarpone cream causes graininess. Stop when peaks hold but still look glossy. If it breaks, chill briefly and gently fold.
- Stabilize without gelatin: Add 1 tbsp cornstarch mixed with 2 tbsp sugar to the cream while whipping for light hold (not as firm as gelatin).
- Make-ahead: Bake the layers 2 days ahead, wrap tightly and refrigerate. Make curd and cream 24 hours ahead and assemble the day of serving for best texture.
- Professional trick: Cool curd quickly by spreading it thin on a sheet pan and refrigerating after it cools slightly to avoid carryover cooking.
- Common failure point fix: If your curd is runny, return it to the double boiler and whisk until it thickens to 82°C (180°F), then strain and chill.
- Home version of a pastry chef technique: For an ultra-clean finish, use a cake ring and acetate strip during assembly, chill, then remove ring and acetate for smooth sides.
Storage & Reheating
- Refrigerator: Store whole or sliced cake in an airtight container or wrapped in plastic wrap for up to 4 days. Keep it cold — mascarpone softens at room temperature.
- Freezer: You can freeze unfrosted cake layers or lemon curd in airtight containers for up to 3 months. Do not freeze the fully assembled cake with whipped cream; cream sauces separate. Thaw layers overnight in the refrigerator.
- Reheating: Serve chilled. If slices taste slightly firm from refrigeration, bring to room temperature for 15–20 minutes before serving. Avoid microwaving — it will make the cream runny.
Variations & Substitutions
- Gluten-Free Version: Replace 250 g (2 cups) cake flour with a 1:1 gluten-free blend (such as Bob’s Red Mill). Add 1/2 tsp xanthan gum. Baking time may increase by 2–4 minutes.
- Lighter Version: Replace half the mascarpone with full-fat Greek yogurt (225 g / 1 cup) and reduce sugar in the cream by 25 g (2 tbsp). Texture will be tangier and slightly softer.
- Lemon-Raspberry: Fold 150 g (1 cup) fresh or frozen raspberries (thawed and drained) into the mascarpone cream and swirl extra curd between layers.
- Dairy-Free (advanced): Use coconut cream whipped with 2 tbsp powdered sugar and a dairy-free cream cheese alternative. Lemon curd will need an egg-free version (aquafaba curd); texture and flavor will differ.
- Mini Layered Cakes: Bake batter in six 6-inch pans and reduce bake time to 16–18 minutes; assembly the same.
Serving Suggestions & Pairings
- Serve with lightly sweetened whipped cream and candied lemon slices for a bright, elegant plate.
- Beverage pairing: A lightly effervescent Prosecco or a citrusy Earl Grey tea complements the lemon and cream.
- For a contrast course, present alongside a savory dish such as creamy Parmesan Italian sausage to balance the meal.
- Use leftover lemon curd on warm scones or fold into cookie dough — it pairs beautifully with our lemon blueberry cheesecake cookies.
Nutrition Information
Per serving (1 slice, yields 12): Calories 540 kcal; Total Fat 36 g; Saturated Fat 21 g; Cholesterol 150 mg; Sodium 220 mg; Total Carbohydrates 46 g; Dietary Fiber 0.8 g; Sugars 33 g; Protein 6 g. Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my cake turn out dry?
A: Dry cake is usually from overbaking or overmixing. Check doneness at 22 minutes for 9-inch pans and stop as soon as a toothpick shows moist crumbs. Brushing layers with simple syrup before filling also helps.
Q: Can I make this without eggs?
A: Eggs add structure and richness. For an egg-free version, use a commercial egg replacer for cakes and follow an eggless lemon curd recipe (such as cornstarch-thickened curd). Expect a slightly different texture.
Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in multiple pans. Keep batter portions the same per pan to maintain bake time and texture. You’ll need more oven space and longer assembly time.
Q: Can I prepare this the night before?
A: Absolutely. Assemble the cake the night before and refrigerate overnight to let flavors meld and the filling set. Remove from fridge 15–20 minutes before serving for best texture.
Q: How long does this keep in the fridge?
A: Properly covered, the cake keeps up to 4 days in the refrigerator. The mascarpone and cream are perishable, so don’t keep it longer.
Q: Can I use store-bought lemon curd?
A: Yes, good-quality store-bought curd works. If it’s very runny, gently reduce it on the stove until thicker, then cool before using.
Q: What if my lemon curd curdles?
A: If curd curdles while cooking, remove from heat and whisk vigorously while cooling. Strain to remove solids. Reheating gently and straining usually smooths it, but if irreparable, make a fresh batch.
Conclusion
If you want to compare versions or see a home baker’s take on the original, this Cheesecake Factory Italian Lemon Cream Cake recreation inspired my approach and helped refine timing. To explore how the real restaurant displays cheesecakes and specialty desserts for presentation ideas, visit the Cheesecake Factory cheesecakes and specialty desserts menu.
Print
Cheesecake Factory Italian Lemon Cream Cake
- Total Time: 190 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bright and fluffy Italian lemon cake with silky mascarpone cream and a tangy lemon curd that cuts through the richness.
Ingredients
- 250 g (2 cups) cake flour
- 220 g (1 cup) granulated sugar
- 150 g (3/4 cup) superfine sugar (for lemon curd)
- 3 large eggs (room temperature)
- 2 egg yolks
- 115 g (1/2 cup) unsalted butter
- 60 ml (1/4 cup) neutral oil
- 240 ml (1 cup) whole milk
- 120 ml (1/2 cup) fresh lemon juice
- Zest from 3–4 lemons
- 450 g (16 oz) mascarpone
- 480 ml (2 cups) cold heavy cream
- 1 tsp (about 2 g) powdered gelatin (optional)
- 2 tsp baking powder
- 1/2 tsp fine salt
- 30 ml (2 tbsp) simple syrup (for brushing)
- 1 tsp vanilla extract
- 4 tbsp (60 g) unsalted butter (for lemon curd)
Instructions
- Prepare the lemon curd: Whisk 150 g sugar with 3 eggs and 2 yolks in a heatproof bowl until smooth. Add lemon juice and zest; cook in a double boiler until thickened, about 8–10 minutes. Whisk in butter, strain, and chill.
- Make the cake batter: Preheat oven to 175°C (350°F). Beat butter and sugar together, then add eggs one at a time. Alternate adding flour mixture and milk until just combined.
- Bake the cake layers: Divide batter into 9-inch pans and bake for 22–26 minutes until golden. Cool in pans for 10 minutes before transferring to racks.
- Make the mascarpone cream filling: Whip cold heavy cream and powdered sugar until medium-stiff peaks form. Fold in mascarpone and optional gelatin until smooth.
- Assemble and chill: Layer the cake, brushing each layer with syrup, and spreading lemon curd and mascarpone cream. Chill for 2 hours or overnight before serving.
Notes
For best results, use full-fat mascarpone and fresh lemons. Store in the refrigerator and serve chilled.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 33g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0.8g
- Protein: 6g
- Cholesterol: 150mg
