Meta Description:
Recreate the iconic Cheesecake Factory Italian Lemon Cream Cake at home with this luxurious copycat recipe. Featuring moist lemon sponge, velvety mascarpone cream, and a light, zesty finish—this dessert captures the essence of Italian indulgence in every bite.
🧁 Introduction: A Slice of Sunshine and Elegance
There’s something irresistible about the Cheesecake Factory Italian Lemon Cream Cake — the way its delicate sponge melts into layers of airy mascarpone cream and tangy lemon zest. It’s light, bright, and perfectly balanced — a dessert that feels both indulgent and refreshing.
This recipe brings that restaurant magic right into your kitchen. With professional baking techniques and authentic Italian ingredients, you’ll create a cake that rivals the Cheesecake Factory’s own version — fresh, fragrant, and visually stunning.
🍋 What Makes This Cake So Special?
The Italian Lemon Cream Cake stands out for its texture and flavor harmony:
- A moist lemon sponge that’s tender yet firm enough to hold creamy layers.
- A mascarpone-lemon filling that’s smooth, tangy, and elegantly rich.
- A final dusting of powdered sugar that completes its understated beauty.
Unlike heavy buttercream desserts, this Italian-style cream cake uses mascarpone and whipped cream, giving it that melt-in-the-mouth feel Cheesecake Factory fans adore.
🧂 Ingredient Breakdown (with Pro Notes)
Here’s everything you’ll need — plus why each ingredient matters.
🧁 For the Lemon Sponge Cake:
- 2 cups cake flour – Creates a fine, tender crumb that holds moisture.
- 1½ tsp baking powder – Provides lift without drying the sponge.
- ¼ tsp salt – Balances the sweetness.
- ½ cup unsalted butter (softened) – Adds richness and moisture.
- 1 cup granulated sugar – Essential for structure and caramelization.
- 3 large eggs – Bind the batter and provide that classic sponge texture.
- 1 tbsp lemon zest – Fresh zest infuses natural citrus oils.
- ½ cup whole milk – Keeps the cake light and tender.
- 1 tsp pure vanilla extract – Rounds out the lemon flavor.
🍋 For the Lemon Mascarpone Cream Filling:
- 8 oz mascarpone cheese (cold) – The authentic Italian base; never substitute with cream cheese for the true flavor.
- 1 cup heavy whipping cream (cold) – Whipped for airy texture.
- ½ cup powdered sugar – Sweetens without graininess.
- 2 tbsp lemon juice + 1 tsp zest – Adds tangy brightness.
- ½ tsp lemon extract (optional) – For a bolder lemon punch.
💡 Pro Tip: For a stable filling, chill your bowl and whisk before whipping cream. Cold tools create volume and smoothness.
🔥 Step-by-Step Instructions
Step 1: Prepare the Lemon Sponge
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch round pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until pale and fluffy.
- Add eggs one at a time, then mix in lemon zest and vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with flour.
- Divide evenly between pans and bake for 22–25 minutes, until golden and springy.
- Cool completely before assembling.
Step 2: Make the Lemon Mascarpone Filling
- In a chilled bowl, whip heavy cream until soft peaks form.
- In another bowl, beat mascarpone, powdered sugar, lemon juice, and zest until creamy.
- Gently fold the whipped cream into the mascarpone mixture — smooth, airy perfection.
Step 3: Assemble the Cake
- Level both cake layers with a serrated knife.
- Spread a thick layer of lemon mascarpone filling between the cakes.
- Frost the top and sides with remaining cream mixture.
- Chill for at least 2 hours before serving to allow the cream to set.
💡 Pro Baker Insight: Cheesecake Factory achieves that cloud-like look by using an ultra-thin layer of cream frosting dusted with powdered sugar — not heavy piping.
🍽️ Presentation & Serving Tips
For that authentic Cheesecake Factory look:
- Use a hot, dry knife to cut clean slices.
- Dust lightly with powdered sugar before serving.
- Garnish with thin lemon slices or white chocolate curls for a professional touch.
- Serve slightly chilled — the flavor blossoms as it warms on the plate.
Perfect for birthdays, spring gatherings, or elegant tea parties.
🧊 Storage & Make-Ahead Options
- Refrigerator: Keeps up to 4 days in an airtight container.
- Freezer: Wrap slices tightly; freeze up to 1 month. Thaw overnight in the fridge.
- Make-Ahead: You can bake the sponges a day in advance and refrigerate before filling.
🩵 Variations & Healthier Options
| Variation | Description |
|---|---|
| Light Version | Replace mascarpone with Greek yogurt and reduce sugar by ⅓. |
| Vegan Adaptation | Use coconut cream and dairy-free mascarpone substitute. |
| Cupcake Style | Divide batter into cupcake tins and fill with lemon cream after baking. |
| Limoncello Twist | Add 1 tbsp Limoncello liqueur to the filling for a gourmet Italian touch. |
💡 Pro Note: Avoid bottled lemon juice — only fresh-squeezed juice maintains the authentic Cheesecake Factory flavor balance.
⚖️ Nutrition Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Total Fat | 28g |
| Carbohydrates | 32g |
| Sugar | 23g |
| Protein | 6g |
(Approximate values; may vary by ingredients used.)
❓ Frequently Asked Questions
Q1: Can I substitute mascarpone with cream cheese?
You can, but the texture and flavor will be heavier. For authentic results, stick with mascarpone.
Q2: How do I make the lemon flavor stronger?
Add an extra teaspoon of zest or a few drops of lemon extract — not more juice, which could thin the cream.
Q3: Can I make this ahead for a party?
Absolutely. Assemble it a day before, cover, and chill. Dust with powdered sugar just before serving.
Q4: Can I freeze the whole cake?
Yes. Wrap securely in plastic and freeze. Thaw overnight in the fridge for best texture.
⭐ Final Thoughts
Recreating the Cheesecake Factory Italian Lemon Cream Cake at home is more than following a recipe — it’s about mastering the art of balance. The gentle sweetness, the fresh lemon tang, and the creamy mascarpone unite into a dessert that’s elegant yet comforting.
With this professional-level guide, you now have every detail to craft a restaurant-quality cake that truly tastes like sunshine in every slice. 🍋✨
