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Cheesecake Factory Italian Lemon Cream Cake: Restaurant Copycat Perfection

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/cheesecake-factory-italian-lemon-cream-cake-recipe/