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, lemon pound cake loaf or fudgy lemon brownies! 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, baking soda, 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 vegetable oil and 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 two greased and parchment paper lined 8 inch cake pans. 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 layers 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
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 layers ahead of 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.
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
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Cheesecake Factory Italian Lemon Cream Cake
Equipment
- 2 8" round cake pans
- 1 baking tray
Ingredients
Vanilla Cake
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 ¼ cup s granulated sugar
- ½ cup vegetable oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk room temperature
Crumb Topping
- ½ cup all purpose flour
- ½ cup powdered sugar
- 4 tablespoons unsalted butter cold
- ½ teaspoon lemon zest
- ¼ 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 the bottoms of two 8 inch round cake pans with parchment paper and grease the sides.
- In a medium bowl, whisk flour, baking powder, baking soda, 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 vegetable oil and 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 pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 5 minutes, and then turn 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
- Place one cake 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. 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.
- While the mascarpone cheese gives this cake an authentic Italian flavour, you can substitute with cream cheese if you would like.
Mary Miller
Hello, I’m definitely going to make this but I’m unfamiliar with cake strips for baking. What are they?
Nina
Hi Mary! They are strips of fabric that are moistened and then secured around the cake pans. They help bake the cakes level so there isn't a need to cut off any domes.
Pam
This is, by far the best Italian lemon cream cake recipe I've used. It has consistently turned out fabulous everytime I've made it. It is my family's favorite cake. Moist, cool and creamy. Not too sweet.
I get cravings for it if I haven't made one for awhile. I do toss in a little extra lemon peel than this recipe calls for.
Nina
Thank you for the wonderful review Pam! 🙂
Gert Mohr
I should have really read the directions before I made this but it all worked out. It will be served tomorrow for Easter. I did sneak a taste and it was delicious especially the filling. Can't wait for the family to try it.
Nina
Thanks, I hope everyone loved it and you had a great Easter 🙂
Cindy Nerad
I am gluten free could I substitute with almond flour? I am new to this gluten free thing and have truly missed being able to have yummy desserts
Nina
Hi Cindy! I don't have any experience with gluten free baking. I would look up a gluten free 2 layer vanilla cake recipe. Bake that, and then follow my filling recipe and crumb topping. I think the almond flour would work nice in the crumb topping. Hope this helps!
Annamarie
thanks I as well am gluten free cup4cup works well also when substituting for recipes. I am going to try this only I am going to make the mascarpone cheese frosting from their other restraint lemon cake with it instead
Nina
Hi Annamarie! Thank you for letting us know how to make this gluten free! I don't make gluten free recipes, so I love it when people give substitutings to help others 🙂
Craig Davis
Cindy, my wife is gluten free as well. I used the Pillsbury Gluten Free all purpose flour instead of regular flour and the cake came out perfectly. The Pillsbury Gluten Free flour is a 1:1 replacement for all purpose flour.
Joanne
Try using King Arthur measure for measure gluten-free flour or Bob’s Red Mill gluten free in place of all purpose flour.
Jaya
can we frost the cake with the filling recipe?
Nina
Hi Jaya! Yes, leave at least 3/4 cup of the filling aside for frosting the outside of the cake.
Nancy
Terribly dry and dense cake. Bread like. Disappointing. Made for son in laws Birthday by his request since it looked good. Did not overbake...22 min. 😒
Nina
Hi Nancy! I'm so sorry it didn't work out for you. It's hard to troubleshoot what happened without being in your kitchen. I really hope you try it again. There is a lot of really great reviews for this recipe. 🙂
Liz
I plan to make this with a King Arthur yellow gf mix. It’s a very good mix. Just use this filling and crumb
Nina
That's a great idea for making it gluten free! Thanks!!! There's flour in the crumb topping too. I'm not sure what would be a great substitute for that. Please let me know what you use, and let me know how the cake turns out please 🙂
Susan Wilson
Cake is very good. Definitely use the 8inch pan. Cake is not high at all. Watch and make sure you do not overcook as it does not rise much at all. I think there is way too much of the crumb topping but not really a problem. Forgot to dust with powder sugar but definitely did not need it as it already had plenty in it. Definitely a keeper but does not make a lot it is only an 8 inch pan keep that in mind 🙂
Nina
Hi Susan! I'm glad you enjoyed this recipe. Did you use cake strips on your pans? I find that helps bake the cake high and even. The powder sugar topping isn't a must 🙂
Anne Von Husen
Vanilla cake was not fluffy. It came out dry and flour-y. I purposely did not make the filling until I tasted the cake. I will try it again.
Nina
Hi, did you mix the flour in fully? It sounds like there was some dry flour bits in your cake. I hope your next try works better. 🙂
TamTam
yum! that's all to be said!
Nina
Hi TamTam! I'm so happy you loved it!
Tara Alfonso
Great cake! Made the cake yesterday and the filling and crumble today. After reading reviews about thinness of cake I tried doubling the cake recipe and baking in a 9 inch pan and then 1 1/2 "times-ed" the filling and crumble. But that is ALOT of cake. The amount of filling worked perfectly but I could have just gone with the regular recipe for the crumble topping for the 9 inch. The cake was a little dry. I wrapped it really well and stored in fridge overnight before assembling. I think I probably cooked it too long. So long story short.... delicious cake! thank you for recipe! Next time I'm going to try the regular recipe with the 8 inch pan and keep better eye on my cooking time.
Nina
Hi Tara! Doubling the recipe would be too much cake. I recommend using cake strips to help bake the cake evenly so it doesn't dome. I hope next time it works better for you 🙂
Fran Wood
so disappointed, too much filling for a one layer cake, too much crumb, such a waste, of product. far from tasting like cheesecake's !
Nina
Hi Fran! I have had no issues with the filling being too much. What size cake pan did you use? I have had some people mention that they had some crumb topping left. I will look into that. It's not supposed to taste like a cheesecake. It's my version of the Cheesecake Factory's Italian Lemon Cream Cake.
Pearlene Tatum
Do you bake them and sale then to the public they look so good
Nina
Hi Pearlene! I used to sell baked goods, but I didn't really enjoy it. I like making different things all the time. Thanks 🙂
Kathy
I made this for the first time for a friend's birthday. I followed the directions to the tea and my cake looked exactly like your pictures. However, I found the cake to be very dense. No fluffiness as described. The lemon flavor was so mild that it was difficult to taste the lemon even though I doubled the amount of zest. Nobody that ate it gave rave reviews. it was so so. I won't be making this one again.
NinaR
Hi Kathy! I'm so sorry you had some problems with this recipe. A dense cake could either be from overmixing the batter, or baking it too long. The lemon flavour in this recipe is supposed to be mild, but I'm surprised that doubling the zest didn't help bring up the flavour. I hope you try it again 🙂
Jackie Bee
I have made this cake 4 times so far. It is absolutely delicious. Huge hit at Christmas! Everyone loves it, I do too. I used cream cheese, very soft so there were no lumps. Otherwise, I followed the recipe exactly and it was perfect. Thank you so much for sharing this, couldn't be happier with the results!
Nina
Hi Jackie! I'm so glad you love it!
Leanne
Hi Nina! Quick question - how far in advance can the crumb topping be made? Thinking of making it today and assembling/serving the cake on Wednesday. How would I store it for 2-3 days? In an airtight container in the fridge? Thanks! The cake smells delicious. Just got out of the oven (though like others noted, short, but that's okay). I'm adding a raspberry compote to the middle for my mom's birthday cake!!
Nina
Hi Leanne! The crump topping can be made ahead. I think it will be okay over night, but I haven't tried it myself. Happy Birthday to your Mom!!!
Liv
Hi Leanne! I store any leftover topping in a freezer bag in my freezer and it honestly tastes good as making it fresh. I’ve used the crumb topping in other recipes (topping for blueberry muffins, topping for white wedding cake, etc.) because it’s that good and perfectly light in lemon flavor! 🍋
Mandy
My cake did not rise as high as the photos either, now the less it was delicious! Brought it to a friends tonight and everyone loved it! Thank you for this delicious recipe…it will be made again for sure!
Nina
Hi Mandy! I would try using cake strips around your cake tins so the cake layers will bake evenly and not create a dome that you have to cut off. I'm glad it was a hit though!!!
John
Could you explain what 'cake strips' are, how they work, what they do? I haven't heard of them before. Thanks. Planning on making the cake this weekend.
John
Nina
Hi John! Thanks for your question! Cake strips are thin layers of fabric that you first wet and then secure around the outside of the cake pans. The moisture in the strips help keep the cake at a consistent temperature while it bakes, and helps the cake bake level. Cakes tend to dome without them, and you end up cutting away the dome to make the cake layers level. That's wasted cake! I always bake my cakes with cake strips.
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 🙂
Phyllis Bargas
Will 3/4 cup of the filling cover the to and side of the cake. I’m excited to make this!
Nina
Hi Phyliss! Yes that's enough for the sides and the top of the cake. You don't need a lot on the sides because you are pressing the streusel over it.
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 🙂
Jade
The cake part is really dry and just isn’t very good. I think it needs another egg or something to make it a better ratio to the amount of flour. Other parts of the cake (the frosting and crumble) were good, but the vanilla cake recipe just isn’t it.
Nina
Hi, thanks for your review. This cake has 2 eggs in it. I think 3 eggs would be way too much. Did you overbake your cake? Is your baking powder expired? I'm not sure what happened, but I hope you try it again! 🙂
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 🙂
Terry
Nina
I’m trying to wrap my head around the flour / butter crumb topping. Doesn’t it taste like dough? How does the butter taste in the topping?
Terry
Nina
Hi Terry! The crump topping gets baked before being added to the cake. It would defiantly taste like dough if you tried it before baking it.
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.