Cheesecake Factory Italian Lemon Cream Cake

A bright and fluffy Italian lemon cake with silky mascarpone cream and a tangy lemon curd that cuts through the richness.

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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.

For best results, use full-fat mascarpone and fresh lemons. Store in the refrigerator and serve chilled.