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.
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🍋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 cake pan. 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" 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 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.
Gia
Mine also came out very thin so I made another layer. Maybe because I used 9” pan instead of 8”? I used my Cuisinart food processor for the crumb topping. Came out perfect. I made 1 1/2 of the filling since I had two lawyers. Cake was delicious.
Nina
Hi Gia! I amended the recipe to use an 8" cake pan. Using a 9" pan would make a more thinner cake, and as you pointed out, too thin. I'm so happy the cake was still delicious 🙂
J.M.
Did you make two separate layers? Or one pan for cake layer and then cut it in half? It seems it would be easier to bake two layers, then not having to slice the one layer
Nina
Hi J.M! The recipe is for one cake and you cut it in half horizontally. You can try baking in 2 cake pans though. Make sure the cake batter is equal in each pan. The baking time will be a lot less since the batter is thinner in each pan. I would start checking around 15 minutes to see if it's done.
Penny
I made this incredible cake today! Thank you SOO much for sharing this!! It turned out a little thin but it tasted WONDERFUL!!
Nina
Hi Penny! I'm so happy you enjoyed this!
Pam
This has to be my favorite cake. I tried this recipe a week ago when I had company. They kept slicing pieces off until there was hardly any cake left. I am craving this cake! Next time I make it, I'm hiding it from my guests so they can't eat it all so I have some leftovers. This will be a favorite go to recipe for dessert!!
Nina
Hi Pam! Thanks for the wonderful review!
Mary
How far ahead can I make this cake
Nina
Hi Mary! I would say that this cake can be made the day before. It needs to be refrigerated so it will start drying out after that.
Steph
What a fantastic recipe thank you. My crumb tipping turned out a bit hard & more like dough. (The taste is dangerously delicious) I guess I have to cool the flour more & make sure the butter is super cold to avoid a dough?
Nina
Hi Steph! I'm glad yo liked it. Yes, cool the crumb topping completely before using. I let it cool on the baking tray in one layer. The butter should be cold so that it can crumble with the rest of the crumb ingredients. You don't want it to melt into them.
Stacey
I accidentally added vanilla to filling instead of lemon juice ,I hope it comes out okay?Cake is in oven now.
Nina
Hi Stacey! Did you add 2 tablespoons of vanilla extract instead of lemon juice in the filling? I think that the vanilla taste would be too much. I hope it turned out okay for you still though. 🙂
Elaine keegan
Is there a high altitude recipe for this cake?
Nina
Hi Elaine! I have never lived in a high altitude and do not have any experience baking in high altitude. Sorry
Colleen
This cake was amazing!!
Mine definitely didn’t rise as much as what is shown in the picture. I sliced it in half anyways but it was super thin. Anyone know what I did wrong? Thanks for the recipe! We loved it
Nina
Hi Colleen! There could be so many reasons - was the baking powder expired, was all the ingredients the same temperature, did you overmix the batter? You can try using baking strips around your cake pans. They help cakes rise without doming. Cutting off the cake domes would make this cake thin. I hope this helps! 🙂
Tiffney
For high altitude (I'm about 3000' ft) I added about 7 more minutes (checking at 5 minutes). Came out perfect!
Nina
Hi Tiffney! Thanks so much for providing that information 🙂
Elaine Keegan
Thanks, Tiffany … I am a mile high but will follow your advice to cook a little longer.
Renee
My mother in law requested I make this. It was amazing! I did make 2 batches of cake though, as the first batch I made was very short in height. Recommend making 2 batches so the cake has height like the picture. Great recipe Nina!
Nina
Thanks! I'm glad your mother-in-law enjoyed it 🙂
Melody
I used to be able to get this cake at Sam’s…and I have to say this is a very credible version. However, I think next time I will increase the filling by half again. I might also increase the cake by half. Plenty of the crumb topping. Wonderful flavor!
Nina
Hi Melody! I'm so glad you liked it 🙂
Jackie M
Can the marscapone cheese be substituted?
Nina
Hi Jackie! You could substitute mascarpone cheese with cream cheese 🙂
Denise
Hello, this looks beautiful! I’m wondering if you could make cupcakes with this recipe (filling them with the mascarpone) and for how long to bake?
Thank you!
Nina
Hi Denise! I have not tried making cupcakes with this cake batter before, so let me know how it turns out. I like your idea for filling the cupcakes with mascarpone! This cake batter will make 18-24 cupcakes. Bake at 350°F (180°C) for 18-22 minutes.
Aisha R
Can I cheat and use box vanilla cake? Or will there be a texture issue?
Nina
hi Aisha! I don't see any problem with using a box vanilla cake at all. Let me know how it tastes all together 🙂
Karen
Hello, question, could I double the recipe to make a higher cake? Also, can cake flour be used to make a lighter fluffy cake? Thx for your feedback!
Nina
Hi Karen! I have not tried doubling this recipe, but I think it should work. I have also not tried this cake with cake flour, so I can't say for sure what it will turn out like. Please let me know what you try and if it turns out 🙂
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.