This Italian lemon cream cake is my version of the popular one from the Cheesecake Factory. This cake has fluffy vanilla cake layers, a filling of lemon mascarpone cream, and the outside of the cake has a lemon crumb topping. Powdered sugar is dusted over the whole cake for a pretty finish.
Jump straight to the recipe!
🍋A perfect cake for spring
This Italian lemon cream cake is perfect for spring! It has a hint of lemon flavour, so it's not too strong of a lemon flavour, like some lemon desserts. The cake is made of vanilla layers, so the lemon is just in the filling and the crumb topping.
This cake can be made in advance to make it easier. I made the cake layers in advance and froze them. I made the crumb topping and the lemon mascarpone filling the day before I wanted to serve it. Assembling the cake was very easy after everything was prepared.
If you like lemon desserts, try my lemon meringue cheesecake, lemon lovers trifle, or lemon pound cake loaf. All these recipes are also perfect for spring!
🥘Ingredients
Ingredient notes
- Lemon - you will only need one for this recipe.
- Whole milk - you can also use buttermilk or 2% milk.
- Unsalted butter - If you use salted butter in this recipe, leave out the additional salt.
- Mascarpone cheese - Mascarpone cheese gives this cake an authentic Italian flavour. If you can not find it, you can substitute with cream cheese.
🔪Instructions
Cake layer
In a medium bowl, whisk flour, baking powder and salt together. Set it aside and beat butter and sugar together in a large bowl, or the bowl of a stand mixer fitted with the beater attachment. Add eggs and mix to combine, scraping down the sides of the bowl as needed. Slowly mix in vanilla extract and milk.
Stir dry ingredients into the cake batter and then pour the batter into a grease and parchment paper lined 8 inch or 9 inch cake pan (I used 8 inch). Bake at 350°F (177°C) for 25-30 minutes. Allow the cake to cool in it's pan for 5 minutes, and then turn it out onto a wired rack to cool completely.
You can make the cake layer in advance. I froze mine for 2 days before I wanted to serve the cake.
Crumb Topping
Spread flour on a parchment lined baking sheet. Bake in a preheated 350°F (177°C) for 5 minutes. This cooks out the raw taste of the flour. Let cool for a few minutes.
In a large bowl, whisk cooled flour and powdered sugar together. Using a pastry cutter, forks, or your hands, cut in cold butter into the dry ingredients. You want the butter to coat all the dry ingredients and the size to be small. We don't want big chunks on our cake.
Stir in lemon zest and vanilla, and store it in the refrigerator to get it cold, about 1 hour.
Lemon Mascarpone Cream Filling
Whip heavy whipping cream in a large bowl to stiff peaks, and set aside. In another large bowl, mix mascarpone cheese, powdered sugar, lemon zest and juice. Gently fold in whipped cream. Chill in the refrigerator until ready to use.
Assembly
Cut the cooled cake horizontally. Place one layer on a cake plate. Reserve ¾ cup of filling, and spread or pipe the rest of the filling on top of the cake. Place the second cake layer on top. Spread the reserved cake filling all over the top and sides of the cake.
Press crumb topping all over the tops and sides of the cake. Dust powdered sugar all over the cake. If not serving immediately, wait to dust the cake with powdered sugar. Powdered sugar will seep into the cake after awhile.
For more step by step photos, see the web story for Italian lemon cream cake.
✔️Expert tips
- Break up the steps by making the crumb topping, cake filling, and/or the cake ahead of time.
- Dust the cake with powdered sugar right before you serve it. Powdered sugar will seep into the cake after a time.
- While the mascarpone cheese gives this cake an authentic Italian flavour, you can substitute with cream cheese if you would like.
💭FAQs
You can freeze just the undecorated cake layers. The filling in this cake, would not freeze and thaw well. Wrap the cake layers in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and decorate the cake.
It's made of vanilla cake layers, a lemon mascarpone cheese filling, and a buttery lemon crumb topping. The whole cake is dusted with powdered sugar.
Yes, because this cake has mascarpone cheese in it, it needs to be stored in the refrigerator. Take it out and leave at room temperature 2 hours before serving.
📖Related recipes
📋 Recipe
Cheesecake Factory Italian Lemon Cream Cake
Equipment
- 1 8" or 9" round cake pan
- 1 baking tray
Ingredients
Vanilla Cake
- 1¼ cup all purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk room temperature
Crumb Topping
- ¾ cup all purpose flour
- ¾ cup powdered sugar
- 6 tablespoons unsalted butter cold
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Cake Filling
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese room temperature
- 2 cups powdered sugar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
Vanilla Cake
- Preheat oven to 350°F (177°C). Line an 8 inch or 9 inch round cake pan. Grease the sides and line with parchment paper.
- In a medium bowl, whisk flour, baking powder and salt together. Set aside.
- Beat butter and sugar together in a large bowl, or the bowl of a stand mixer fitted with the beater attachment. Add eggs and mix to combine, scraping down the sides of the bowl as needed. Slowly mix in vanilla extract and milk until combined.
- Stir dry ingredients into the cake batter and then pour the batter into prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in it's pan for 5 minutes, and then turn it out onto a wired rack to cool completely.
Crumb Topping
- Preheat oven to 350°F (177°C). Spread the flour out on a parchment lined baking sheet. Bake for 5 minutes to cook the raw taste out of the flour. Let cool for a few minutes.
- In a large bowl, whisk cooled flour and powdered sugar together. Using a pastry cutter, forks, or your hands, cut in cold butter into the dry ingredients. You want the butter to coat all the dry ingredients and the size to be small. We don't want big chunks on our cake.
- Stir in lemon zest and vanilla extract. Store in the refrigerator until the mixture gets cold, about 1 hour.
Lemon Mascarpone Cream Filling
- Whip heavy whipping cream in a large bowl to stiff peaks, and set aside.
- In another large bowl, mix mascarpone cheese, powdered sugar, lemon zest and juice. Gently fold in whipped cream. Chill in the refrigerator until ready to use.
To Assemble
- Cut the cooled cake horizontally. Place one layer on a cake plate. Reserve ¾ cup of filling, and spread or pipe the rest of the filling on top of the cake.
- Place the second cake layer on top. Spread the reserved cake filling all over the top and sides of the cake.
- Press crumb topping all over the tops and sides of the cake. Dust powdered sugar all over the cake. If not serving immediately, wait to dust the cake with powdered sugar. Powdered sugar will seep into the cake after awhile.
- Refrigerate leftovers for up to 3 days.
Notes
- Break up the steps by making the crumb topping, cake filling, and/or the cake ahead of time.
- Dust the cake with powdered sugar right before you serve it. Powdered sugar will seep into the cake after a time.
- While the mascarpone cheese gives this cake an authentic Italian flavour, you can substitute with cream cheese if you would like.
Shane
I rarely comment on recipes but I wanted to take the time to say that this recipe is fantastic! Often with lemon deserts they are too lemony and they can be difficult to balance well but this one is fantastic. I appreciate this recipe and will make it again.
Nina
Hi Shane! I'm so happy you enjoyed this recipe 🙂
Chiara
Hi, I was wondering if you are to use the crumb topping just on the sides of the cake and regular powdered sugar on top or use the crumb topping all over the cake?
Thanks
Nina
Hi Chiara! The crumb topping goes on the sides and top of the cake. Then the top gets dusted with powdered sugar. I hope this helps 🙂
Alanna
Hi there. This recipe looks fantastic but I’m curious why the whipping cream needs to be at room temperature? I thought heavy cream won’t whip unless it’s cold. Thanks in advance for your insights!
Nina
Hi Alanna! Thanks for pointing that out. The whipping cream can be cold when used. I will fix the recipe card!
Kelly
Recipe does not call for the whipping cream to be room temp. Although it does for the butter, milk, and marscapone cheese.