Italian Lemon Cream Cake

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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.

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

While the cake is cooling, make the crumb topping. In a large bowl, whisk flour and powdered sugar together. Cut in cold butter into the dry ingredients. Stir in lemon zest and vanilla extract.

Store the crumb topping in the refrigerator and make the filling. Whip heavy whipping cream in a large bowl to stiff peaks, and set aside.

Store the crumb topping in the refrigerator and make the filling. Whip heavy whipping cream in a large bowl to stiff peaks, and set aside.

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.

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