Here’s a great copycat recipe for the Cheesecake Factory’s Italian Lemon Cream Cake! It’s a layered lemon cake with creamy lemon filling and luscious lemon cream frosting. Let’s dive in:
Cheesecake Factory Italian Lemon Cream Cake (Copycat)
Ingredients:
For the Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 tbsp lemon zest (from about 2 lemons)
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1 tbsp lemon juice
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1 cup whole milk
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2 tsp vanilla extract
For the Lemon Cream Filling:
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1 cup heavy cream
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8 oz cream cheese, softened
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1 cup powdered sugar
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2 tbsp lemon juice
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1 tbsp lemon zest
For the Lemon Cream Frosting:
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1 cup heavy cream
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½ cup powdered sugar
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2 tsp lemon juice
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1 tsp lemon zest
Instructions:
1. Make the Cake Layers:
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Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
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In a bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes).
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Add eggs one at a time, beating well after each addition.
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Mix in lemon zest, lemon juice, and vanilla extract.
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Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined.
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Divide batter evenly between prepared pans.
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Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Lemon Cream Filling:
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In a bowl, whip heavy cream until stiff peaks form. Set aside.
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In another bowl, beat cream cheese until smooth.
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Add powdered sugar, lemon juice, and zest to the cream cheese and mix well.
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Gently fold whipped cream into the cream cheese mixture until fully combined and fluffy.
3. Make the Lemon Cream Frosting:
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Whip the heavy cream with powdered sugar, lemon juice, and lemon zest until stiff peaks form.
4. Assemble the Cake:
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Place one cake layer on a serving plate.
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Spread about ½ of the lemon cream filling over the layer.
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Top with the second cake layer, spread the remaining lemon cream filling.
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Add the final cake layer on top.
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Frost the entire cake with the lemon cream frosting.
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Optional: garnish with lemon zest or thin lemon slices.
Tips:
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Chill the cake for an hour before serving for best flavor.
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Use fresh lemons for bright, authentic lemon flavor.
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Keep cake refrigerated, as the filling and frosting contain cream cheese and heavy cream.