There’s something truly magical about biting into a slice of Italian Lemon Cream Cake — soft, fluffy layers kissed with citrus, a creamy mascarpone frosting that feels like velvet, and just the right amount of tang from fresh lemon. If you’ve ever sat at The Cheesecake Factory and indulged in this beauty, you know exactly what I’m talking about. The good news? You don’t have to leave home to experience this delight. With just a few pantry staples, fresh lemons, and a little bit of time, you can bring this iconic dessert straight to your kitchen table.
This cake isn’t just for special occasions — it’s the kind of recipe that can turn any day into a celebration. Whether you’re hosting a dinner party, surprising your family with a weekend treat, or baking for a holiday gathering, this Italian Lemon Cream Cake is a showstopper that will have everyone asking for seconds.
Why You’ll Love This Italian Lemon Cream Cake
This recipe is more than just another cake — it’s a balance of flavor, texture, and elegance. Here’s why you’ll fall in love with it:
- Bright & Refreshing Flavor: Fresh lemon zest and juice infuse both the cake and frosting, giving it that signature tangy kick.
- Velvety Cream Frosting: The mascarpone-based frosting is rich yet airy, providing the perfect complement to the lemon sponge.
- Restaurant Quality at Home: You’ll feel like you’ve recreated a Cheesecake Factory masterpiece without leaving your kitchen.
- Make-Ahead Friendly: This cake actually gets better as it chills overnight, making it perfect for planning ahead.
Ingredients You’ll Need
Let’s break down the components that make this cake extraordinary.
For the Lemon Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
For the Lemon Cream Frosting (Mascarpone Frosting with Lemon)
- 8 ounces mascarpone cheese, chilled
- 1 cup heavy cream, cold
- ½ cup powdered sugar, sifted (or more to taste)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
For the Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Step-by-Step Instructions
This cake may look sophisticated, but the process is surprisingly approachable. Follow along, and you’ll have a bakery-worthy dessert in no time.
1. Prepare the Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry. Mix just until combined.
- Divide batter evenly into pans and bake for 30–35 minutes, until a skewer comes out clean.
- Cool 10 minutes in pans, then transfer to a wire rack to cool completely.
2. Make the Lemon Cream Frosting
- In a large bowl, add chilled mascarpone, heavy cream, powdered sugar, vanilla, lemon zest, and juice.
- Beat with an electric mixer until fluffy with soft peaks. (Be careful not to overmix!)
3. Assemble the Cake
- Place one cooled cake layer on a stand or plate.
- Spread one-third of frosting over the top.
- Add the second cake layer and cover the entire cake with the remaining frosting.
4. Optional Lemon Glaze
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over the frosted cake for extra tang and shine.
5. Chill and Serve
- Refrigerate for at least 4 hours, ideally overnight.
- Slice and serve chilled.
Baking Tips for the Perfect Cake
- Room Temperature Ingredients: Make sure butter, eggs, and milk are at room temperature for smoother mixing.
- Don’t Overmix: Overbeating the batter can make the cake dense instead of fluffy.
- Use Fresh Lemons: Bottled juice doesn’t compare to the zing of fresh lemons.
- Chill Time is Key: This cake truly develops its best flavor and texture after a few hours in the fridge.
Serving Suggestions
This Italian Lemon Cream Cake is already a star on its own, but here are some ways to elevate it even more:
- With Fresh Berries: Serve each slice with a handful of raspberries, strawberries, or blueberries.
- Dust of Powdered Sugar: For a café-style finish, lightly dust the top before serving.
- Paired with Coffee or Tea: The citrus pairs beautifully with a cappuccino or an herbal tea.
- As a Birthday Cake: Swap traditional frosting for this lemon cream version for a lighter, fresher celebration cake.
Storing & Freezing
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the fridge, then frost before serving.
Frequently Asked Questions (FAQ)
Can I substitute mascarpone with cream cheese?
Yes, but keep in mind cream cheese will create a tangier, heavier frosting. Mascarpone gives that authentic lightness.
Do I really need to chill the cake?
Absolutely! Chilling allows the flavors to meld and the frosting to set properly.
What if I don’t have two cake pans?
You can bake the cake in one deep pan and slice it horizontally after cooling. Just extend the baking time slightly.
Is the lemon glaze necessary?
Not at all — the cake tastes fantastic with just the frosting. The glaze adds an extra punch of tang and shine.
A Slice of Italy at Home
Italian desserts are known for their elegance and balance, and this cake is no exception. Inspired by The Cheesecake Factory but rooted in Italian baking traditions, this lemon cream cake bridges comfort and sophistication. Every bite transports you to a sunny café in Florence, where citrus groves scent the air and pastries fill the glass cases.
Why This Cake is Perfect for Any Occasion
Whether it’s Easter brunch, Mother’s Day, a summer gathering, or even a casual Sunday dinner, this cake fits the bill. It’s light enough for warm weather but indulgent enough for holidays. Plus, it’s a great way to showcase seasonal citrus when lemons are at their peak.
Final Thoughts
The Cheesecake Factory Italian Lemon Cream Cake is one of those desserts that leaves a lasting impression — and now, you can create it at home with ease. From its fluffy lemon layers to its luscious mascarpone frosting, every element works together to create a slice of pure sunshine.
So, the next time you’re craving something special, skip the restaurant and head to your kitchen. You’ve got all the tools you need to whip up this unforgettable Italian Lemon Cream Cake — one that’s bound to become a family favorite.