Cheesecake Factory Italian Lemon Cream Cake: Restaurant Copycat Perfection

Cheesecake Factory Italian Lemon Cream Cake just reading those words probably brings back memories of that first heavenly bite at the restaurant. Hi, I’m Sam from dishfoody.com, and if you’ve ever been disappointed by dry, dense lemon cakes or overly sweet frosting that masks any real citrus flavor, I completely understand. I spent years trying to recreate that famous Cheesecake Factory dessert at home, and after countless attempts , I finally cracked the code.

This recipe promises layers of tender lemon cake, silky lemon cream filling, and delicate lemon frosting that tastes just like the restaurant version maybe even better because you made it yourself. No more waiting for special occasions or spending $10+ per slice.

I’ll guide you through creating those perfectly moist cake layers, achieving that signature cream filling consistency, mastering the frosting technique, and assembling everything into a showstopping dessert that’ll have everyone asking if you secretly work at Cheesecake Factory. Whether you’re celebrating a birthday, hosting dinner guests, or simply treating yourself, this Italian lemon cream cake will become your most-requested dessert.

Why This Cheesecake Factory Italian Lemon Cream Cake Recipe Works

This Cheesecake Factory Italian Lemon Cream Cake isn’t just another lemon cake it’s a carefully engineered replica that captures every element that makes the original so addictive.

• Authentic restaurant taste at a fraction of the cost One homemade cake serves 12-14 people for less than two restaurant slices
• Triple lemon flavor without bitterness Fresh lemon juice, zest, and extract create bright, balanced citrus throughout
• Moist, tender crumb that never dries out The secret combination of buttermilk and oil keeps cake soft for days
• Make-ahead friendly for stress-free entertaining Assemble up to 2 days ahead; flavors actually improve as they meld
• Impressive presentation with manageable technique Looks professionally made but uses straightforward home baking methods
• Uses everyday ingredients No obscure items; everything’s available at regular grocery stores

Choosing the Right Ingredients for Cheesecake Factory Italian Lemon Cream Cake

Quality ingredients make the difference between a good lemon cake and an extraordinary one that rivals the restaurant original.

Best Lemons for This Recipe

For Cheesecake Factory Italian Lemon Cream Cake, fresh lemons are absolutely non-negotiable. Choose bright yellow, heavy-for-their-size lemons with thin, smooth skin these yield the most juice and have the best zest. Meyer lemons create a slightly sweeter, more floral cake, while Eureka or Lisbon lemons (the standard supermarket varieties) provide that classic tart brightness.

You’ll need about 6-8 medium lemons for this recipe to get enough juice and zest. Room temperature lemons yield more juice, so let them sit on the counter for an hour before using, or microwave for 10 seconds.

Buying Tips

For the cream filling, choose full-fat cream cheese and heavy whipping cream low-fat versions won’t whip properly or provide the rich texture you need. Buy pure vanilla extract, not imitation; the quality shows in the delicate cream layers. Fresh eggs at room temperature incorporate more smoothly into the batter and create better texture.

For the cake flour, look for brands like Swans Down or Softasilk. Cake flour’s lower protein content creates that signature tender, fine crumb. If you can’t find it, I’ll share a substitution below.

Substitutions

Can’t find cake flour? Make your own by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing with 2 tablespoons cornstarch. Sift together three times. For dairy-free, use plant-based cream cheese and coconut cream (full-fat, refrigerated overnight). The texture will be slightly different but still delicious. If you don’t have buttermilk, add 1 tablespoon lemon juice or vinegar to regular milk and let sit for 5 minutes.

Ingredients & Prep for Cheesecake Factory Italian Lemon Cream Cake

Cake Prep Essentials

Proper preparation ensures your Cheesecake Factory Italian Lemon Cream Cake has that signature texture. Bring all ingredients to room temperature 1-2 hours before baking this includes eggs, buttermilk, and butter. Room temperature ingredients emulsify properly, creating a smooth batter and even crumb.

Prepare your pans meticulously: grease with butter, line bottoms with parchment rounds, then grease the parchment and dust with flour. This triple insurance prevents sticking and ensures perfect cake release.

Main Ingredients

For the Lemon Cake:

• 2¾ cups cake flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1¾ cups granulated sugar
• ¾ cup unsalted butter, softened
• 4 large eggs, room temperature
• ⅓ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon extract
• Zest of 3 lemons
• ½ cup fresh lemon juice
• ¾ cup buttermilk

For the Lemon Cream Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 2 cups heavy whipping cream, cold
• ⅓ cup lemon curd (store-bought or homemade)
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Lemon Frosting:

• 1½ cups unsalted butter, softened
• 5 cups powdered sugar
• ¼ cup fresh lemon juice
• 2 tablespoons heavy cream
• Zest of 2 lemons
• ½ teaspoon vanilla extract
• Pinch of salt

Pantry Staples

Quality matters for extracts pure vanilla and lemon extracts provide depth that artificial versions can’t match. Lemon extract intensifies the citrus flavor without adding more acidic juice that would affect the cake’s structure. Keep cream of tartar on hand if you want extra-stable whipped cream. Fresh baking powder and baking soda are crucial old leaveners create flat, dense cakes.

Step-by-Step Baking Instructions for Cheesecake Factory Italian Lemon Cream Cake

Pre-Baking Prep for Cheesecake Factory Italian Lemon Cream Cake

Before making your Cheesecake Factory Italian Lemon Cream Cake, preheat your oven to 350°F. Position the rack in the center. Prepare three 8-inch round cake pans with butter, parchment, and flour. Zest all your lemons before juicing it’s nearly impossible to zest a juiced lemon. Measure and organize all ingredients; cake baking requires precision and timing.

Sift the cake flour, baking powder, baking soda, and salt together twice. This aerates the flour and distributes leaveners evenly, preventing lumps and ensuring consistent rise.

Cake Baking Method for Cheesecake Factory Italian Lemon Cream Cake

Step 1: In a large mixing bowl, cream softened butter and sugar together for 4-5 minutes until pale and fluffy. This incorporates air that helps the cake rise. Scrape down the bowl frequently.

Step 2: Add eggs one at a time, beating well after each addition. Mix in the oil, vanilla extract, lemon extract, and lemon zest until thoroughly combined. The mixture should look smooth and homogeneous.

Step 3: In a measuring cup, combine lemon juice and buttermilk. In three additions, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with dry ingredients (dry-wet-dry-wet-dry). Mix just until combined after each addition overmixing develops gluten and creates tough cake.

Step 4: Divide batter evenly among the three prepared pans (about 2 cups per pan). Tap pans gently on the counter to release air bubbles.

Step 5: Bake for 22-26 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs and the tops spring back when lightly pressed.

Step 6: Cool in pans for 10 minutes, then invert onto wire racks, remove parchment, and cool completely before filling. Warm cake will melt the cream filling.

Lemon Cream Filling for Cheesecake Factory Italian Lemon Cream Cake

Step 1: Beat softened cream cheese and powdered sugar until smooth and fluffy, about 2 minutes. Scrape down the bowl to ensure no lumps remain.

Step 2: In a separate bowl, whip cold heavy cream to stiff peaks. Don’t overwhip or it will become grainy and butter-like.

Step 3: Gently fold whipped cream into cream cheese mixture in three additions. Fold in lemon curd, vanilla extract, and lemon zest until just combined. Handle gently to maintain the light, airy texture. Refrigerate while cake layers cool.

Lemon Frosting for Cheesecake Factory Italian Lemon Cream Cake

Step 1: Beat softened butter for 3-4 minutes until pale and creamy. Gradually add powdered sugar one cup at a time, beating well after each addition.

Step 2: Add lemon juice, heavy cream, lemon zest, vanilla, and salt. Beat on high speed for 3-4 minutes until light, fluffy, and spreadable. The frosting should be smooth with a slight sheen.

Assembly of Cheesecake Factory Italian Lemon Cream Cake

Step 1: Level cake layers with a serrated knife if domed. Place first layer on your serving plate. Pipe a buttercream dam around the edge, then fill with half the lemon cream filling, spreading evenly.

Step 2: Add second cake layer, repeat with buttercream dam and remaining filling.

Step 3: Top with third layer. Apply a thin crumb coat of frosting over the entire cake, refrigerate for 30 minutes to set.

Step 4: Apply final coat of frosting, smoothing with an offset spatula. Decorate as desired the restaurant version has elegant swirls and often lemon slices or zest.

Step 5: Refrigerate for at least 2 hours before slicing to allow layers to set properly.

Pro Tips for Perfect Cheesecake Factory Italian Lemon Cream Cake

Avoiding Dense or Dry Cheesecake Factory Italian Lemon Cream Cake

Don’t overbake pull the cakes when a toothpick has a few moist crumbs. They’ll continue cooking from residual heat. Measure flour correctly by spooning into cups and leveling scooping packs flour and creates dense cake. Use fresh leaveners; expired baking powder and soda won’t provide proper rise.

For the filling, don’t overwhip the cream or it will separate and become grainy. Fold gently aggressive mixing deflates the cream and creates dense filling instead of light, mousse-like texture.

Tool Recommendations

An offset spatula makes frosting infinitely easier and creates professional-looking smooth surfaces. Use a turntable for even frosting application if you have one. A serrated knife or cake leveler ensures flat, even layers. Disposable piping bags are perfect for creating the buttercream dam that holds filling in place. A digital kitchen scale guarantees accuracy for cake baking precision.

Storage & Serving

Store Cheesecake Factory Italian Lemon Cream Cake covered in the refrigerator for up to 5 days. The cream filling requires refrigeration. Bring slices to cool room temperature for 15-20 minutes before serving for the best flavor and texture. The cake actually improves after a day as flavors meld together.

For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before assembling. Don’t freeze assembled cake with cream filling – the texture changes when thawed.

Flavor Variations for Cheesecake Factory Italian Lemon Cream Cake

Berry Lemon Variation

Add ½ cup of fresh blueberries or raspberries between the cream filling layers. The tartness complements the lemon beautifully and adds visual appeal with pops of color. Garnish the top with fresh berries arranged in a decorative pattern.

Limoncello Twist

For an adult version, brush each cake layer with 2 tablespoons limoncello before adding filling. Add 1 tablespoon limoncello to the cream filling for extra depth. This creates a more sophisticated, restaurant-style dessert.

Flavor Profiles

Classic Italian Lemon: Follow the recipe as written for authentic Cheesecake Factory taste. Meyer Lemon Version: Use Meyer lemons throughout for sweeter, more delicate floral notes. Lemon-Raspberry: Layer fresh raspberries in the filling and add raspberry puree swirls. Coconut Lemon: Add ½ cup shredded coconut to the cake batter and garnish with toasted coconut.

Serving Suggestions for Cheesecake Factory Italian Lemon Cream Cake

Cheesecake Factory Italian Lemon Cream Cake shines as the centerpiece dessert for any celebration. Serve slices with fresh whipped cream and a sprig of mint for elegant presentation. A small dollop of lemon curd on the plate adds restaurant flair. Fresh berries on the side provide color and complementary flavor.

This cake pairs beautifully with hot tea try Earl Grey or chamomile or freshly brewed coffee. For a special touch, serve with limoncello in cordial glasses for an Italian-inspired finish to your meal.

Present the whole cake on a decorative stand before slicing for maximum visual impact. Garnish the top with candied lemon slices, fresh lemon zest curls, or edible flowers for stunning presentation.

The bright lemon flavor makes it perfect for spring and summer celebrations, but it’s equally welcome at winter holidays as a refreshing contrast to heavy, spiced desserts.

FAQs About Cheesecake Factory Italian Lemon Cream Cake

Can I make Cheesecake Factory Italian Lemon Cream Cake ahead of time? Yes! The assembled cake actually tastes better after sitting for 24 hours as flavors meld. Make it 1-2 days ahead, store covered in the refrigerator. You can also bake cake layers 3 days ahead or freeze them for up to 3 months.

Why did my cake layers turn out dense? Common causes: overmixing the batter (develops gluten), too much flour (measure by spooning and leveling), old leaveners, or overbaking. Also ensure ingredients are room temperature for proper emulsification.

Is this Cheesecake Factory Italian Lemon Cream Cake safe during pregnancy? Yes! All components are fully baked or made with pasteurized dairy products. If you add the limoncello variation, omit it during pregnancy as it contains alcohol.

Can I use bottled lemon juice? Fresh is strongly recommended for the best flavor. Bottled juice tastes flat and artificial. However, you can use bottled juice for the frosting if necessary just not in the cake itself where it’s most noticeable.

How do I prevent the cream filling from sliding? The buttercream dam technique is crucial pipe a ring of frosting around each layer’s edge before adding cream filling. Also ensure cakes are completely cool and refrigerate between layers if needed.

Can I make this as cupcakes? Yes! The batter makes about 24 cupcakes. Bake at 350°F for 16-18 minutes. Top with frosting and a dollop of lemon cream filling, or inject filling into the center after baking.

Conclusion

Cheesecake Factory Italian Lemon Cream Cake brings restaurant-quality elegance into your own kitchen. Every layer from the tender lemon-infused cake to the silky cream filling to the luscious frosting works together to create a dessert that’s truly special. At dishfoody.com, I believe in making impressive recipes accessible, and this one proves that restaurant favorites can be recreated at home with stunning results.

Ready to become the dessert hero of your next gathering? Clear your weekend, grab those fresh lemons, and create this showstopper! Your guests will be blown away when you tell them you made it yourself. I’d love to see your beautiful creations tag me in your photos!

Join over 5,000 home cooks who’ve discovered the joy of making restaurant favorites at home! Looking for more impressive desserts? Try my Bento Anniversary Cake or Strawberry Swirl Cheesecake next they’re perfect for anyone who loves creating bakery-worthy treats. Let’s keep baking beautiful memories together!

Cheesecake Factory Italian Lemon Cream Cake: Restaurant Copycat Perfection

Print Recipe

A light and fluffy lemon cream cake inspired by the Cheesecake Factory layers of moist sponge cake, creamy mascarpone-lemon filling, and a dusting of powdered sugar.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 30 mins
• Total Time: 55 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 cup buttermilk
• Filling:
• 1 1/2 cups mascarpone cheese
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• Topping:
• Powdered sugar for dusting
• White chocolate shavings (optional)

Instructions

• 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• 2. In a bowl, whisk flour, baking powder, baking soda, and salt.
• 3. In a large bowl, cream butter, oil, and sugar until light and fluffy.
• 4. Beat in eggs one at a time, then add vanilla, lemon juice, and zest.
• 5. Add dry ingredients alternately with buttermilk, mixing until just combined.
• 6. Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
• 7. For filling, beat mascarpone, heavy cream, powdered sugar, lemon juice, and zest until smooth and fluffy.
• 8. Spread filling between cooled cake layers.
• 9. Dust top with powdered sugar and garnish with white chocolate shavings if desired.

Notes

• Chill cake for at least 1 hour before serving for best texture.
• Can be made a day ahead — cover and refrigerate.
• Pairs beautifully with fresh berries on the side.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 220mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg

Keywords: Cheesecake Factory Italian Lemon Cream Cake, lemon mascarpone cake, copycat dessert