If you’ve ever found yourself swooning over the citrusy, decadent layers of Cheesecake Factory Italian Lemon Cream Cake, you’re not alone! This delightful dessert brings together fluffy white cake, tangy lemon cream, and a buttery crumb coating for a flavor and texture experience that feels downright magical. Whether you’re making it to impress friends at a dinner party or simply treating yourself, this recipe delivers all the joy and indulgence you crave—plus, it’s surprisingly approachable for home bakers.
Ingredients You’ll Need
The beauty of Cheesecake Factory Italian Lemon Cream Cake lies in its surprisingly short and simple ingredient list. Each item plays a unique part in creating those beloved layers of softness, zing, and buttery crunch. Here’s what you’ll need, plus a few tips to make every component truly shine:
- White cake mix: The perfect airy base for the cake—quick, reliable, and a wonderful blank canvas for all that lemon flavor.
- Egg whites, oil, and water: Gather these as called for by your specific cake mix; they ensure a moist, tender crumb.
- Lemon zest: Brings a fresh, fragrant zing that wakes up every bite.
- Cream cheese: Softened to room temperature, it forms the tangy, creamy heart of your filling.
- Powdered sugar: Adds just the right sweetness to balance the tartness of the lemon.
- Lemon juice (freshly squeezed): For that unmistakable, bright citrus punch that sets this cake apart.
- Vanilla extract: Rounds out the citrus tang with warm, aromatic notes.
- Heavy whipping cream: Whipped to lush peaks, it lightens the lemon cream for a dreamy texture.
- All-purpose flour: The base for your sweet crumb coating—essential for that signature finish.
- Sugar: A little sweetness for the crumb topping’s addictive crunch.
- Cold unsalted butter: Helps form the perfect crumbly topping; keep it well chilled for best results.
- Salt: Just a pinch sharpens and balances all the sweetness.
- Optional garnish—powdered sugar & lemon slices: Adds flair and a classic finishing touch for a bakery-style look.
How to Make Cheesecake Factory Italian Lemon Cream Cake
Step 1: Bake the Cake Layers
Begin by preheating your oven to 350°F (175°C). Prepare the white cake mix as directed on the package, blending in the vibrant lemon zest directly into the batter—this is your sneaky shortcut to a homemade taste! Divide the batter evenly into two 9-inch round cake pans, ensuring you’ve greased and lined them for easy removal. Bake according to package directions, then let them cool fully before moving to the next step. For a cake that truly mimics the Cheesecake Factory Italian Lemon Cream Cake, slice each cooled cake in half horizontally for four delicate, stackable layers (totally worth the extra two minutes for all that luscious filling).
Step 2: Prepare the Lemon Cream Filling
While your cakes cool, make the show-stopping filling. Beat together softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until gloriously smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks—it should hold its shape when you lift the beater. Use a spatula to gently fold the whipped cream into the lemon cream base, working slowly to keep the filling billowy and light. Pop it in the fridge so it stays perfectly set until you’re ready to assemble.
Step 3: Make the Crumb Coating
This step really puts the “Bakery Cake” in Cheesecake Factory Italian Lemon Cream Cake. Combine flour, sugar, a pinch of salt, and chilled cubes of butter in a medium bowl. Use your fingers or a pastry cutter to blend until the mix is sandy and crumbly. Spread it onto a baking sheet and bake at 300°F (150°C) for 10 to 12 minutes, stirring once or twice, until pale gold and crisp. Let this cool—it’ll become perfectly crisp, ready for that signature outer edge.
Step 4: Assemble the Cake
Now for the fun part! Place your first cake layer on a serving plate and spread a generous layer of lemon cream filling over the top (don’t be shy). Repeat with the next layers, stacking with more cream, finishing with a layer of cream on the outside to seal in all the moisture. Gently press the crumb coating around the sides and sprinkle lightly over the top. The result? A classic Cheesecake Factory Italian Lemon Cream Cake look and plenty of sweet, crunchy contrast in every forkful.
Step 5: Chill and Decorate
Let your assembled cake chill in the fridge for at least 1 hour—this settles the layers and keeps your filling beautifully set. Right before serving, dust with powdered sugar and arrange fresh lemon slices on top, if you fancy. Then take a quiet moment to admire your handiwork (and get your forks ready).
How to Serve Cheesecake Factory Italian Lemon Cream Cake
Garnishes
This cake doesn’t need much to shine, but a delicate snowfall of powdered sugar and a few wafer-thin lemon slices evoke that restaurant-level elegance. For extra flair, try candied lemon zest spirals or a touch of edible gold leaf!
Side Dishes
Pair each dreamy slice with a dollop of lightly sweetened whipped cream, or add a few fresh berries—raspberry or blueberry are especially lovely alongside the lemon. If you’re aiming for a true Cheesecake Factory-style experience, serve with strong coffee or a velvety espresso.
Creative Ways to Present
The Cheesecake Factory Italian Lemon Cream Cake isn’t just delicious, it’s a showstopper! Make mini individual cakes using a ring mold, or layer the components in jars for an adorable picnic-ready dessert. For birthdays or showers, try topping with swirls of lemon curd or even a few sugar-dusted edible flowers for a memorable twist.
Make Ahead and Storage
Storing Leftovers
Cover any extra slices tightly and store them in the refrigerator. Your leftover Cheesecake Factory Italian Lemon Cream Cake will stay moist and dreamy for up to three days—if it lasts that long!
Freezing
You can freeze the whole assembled cake or individual slices. Wrap well in plastic and foil, then freeze for up to one month. For best results, let it thaw overnight in the refrigerator before serving so the texture stays lush and the crumb stays crisp.
Reheating
This cake is meant to be enjoyed chilled, so skip reheating! Instead, let frozen slices thaw gently in the refrigerator. If you’re aiming for melt-in-your-mouth perfection, let each slice stand at room temperature for 10 to 15 minutes before serving.
FAQs
Can I use a homemade cake base instead of box mix?
Absolutely! If you have a favorite scratch-made white or yellow cake recipe, it will work beautifully with this filling and crumb coating. Just don’t forget to add that essential lemon zest for fresh, zippy flavor.
What’s the secret to a super fluffy lemon cream?
The magic happens when you whip the heavy cream to stiff peaks and then gently fold it into the cream cheese mixture. This method makes the filling impossibly light while still rich and tangy—a signature element of Cheesecake Factory Italian Lemon Cream Cake.
Can I make this cake gluten-free?
Yes! Simply use your favorite gluten-free white cake mix and swap the all-purpose flour in the crumb topping for a 1:1 gluten-free blend. The lemon cream filling is already gluten-free by nature.
Is there a way to boost the lemon flavor even more?
For extra citrus brightness, try brushing each cake layer with a quick lemon syrup before you assemble. Just combine equal parts lemon juice and sugar, simmer until dissolved, cool, and lightly brush on each layer.
What’s the best way to get neat cake slices?
Chill the finished Cheesecake Factory Italian Lemon Cream Cake thoroughly, then use a hot knife (dipped in hot water and wiped dry) to slice through those creamy layers cleanly. Wipe your knife between each cut for picture-perfect results!
Final Thoughts
This Cheesecake Factory Italian Lemon Cream Cake just might become your new go-to celebration dessert—or a little treat just because you deserve it! Every forkful is packed with fresh citrusy flavor, creamy richness, and buttery crunch. Invite some friends over, or enjoy a secret slice with your afternoon coffee—either way, you’ll want to make this cake again and again.
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired, American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Cheesecake Factory’s Italian Lemon Cream Cake with layers of white cake infused with lemon zest, creamy lemon filling, and a crumb coating for added texture. This copycat recipe will transport you to dessert heaven!
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients on package – typically egg whites, oil, and water)
- 1 tablespoon lemon zest
For the Lemon Cream Filling:
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Crumb Coating:
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup cold unsalted butter (cubed)
- pinch of salt
Optional Garnish:
- Powdered sugar and lemon slices
Instructions
- Preheat oven and prepare cake: Preheat oven to 350°F (175°C). Prepare and bake the white cake mix according to package directions, adding lemon zest. Divide and bake in two 9-inch round cake pans.
- Make lemon cream filling: Beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth. Whip heavy cream separately, then fold into cream cheese mixture. Refrigerate.
- Prepare crumb coating: Combine flour, sugar, salt, and butter to form crumbs. Bake until golden, then cool.
- Assemble the cake: Layer cake with lemon cream, finishing with a smooth layer outside. Press crumb mixture on sides and top. Chill before serving. Garnish with powdered sugar and lemon slices.
Notes
- This cake can be made a day in advance and stored in the refrigerator.
- For extra lemon flavor, brush each cake layer lightly with lemon syrup before adding the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
