Cheesecake Factory Italian Lemon Cream Cake Recipe Easy Homemade Steps

Name: Cheesecake Factory Italian Lemon Cream Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 1 cup (200g) granulated sugar; 4 large eggs, room temperature; 1/2 cup (120ml) whole milk, room temperature; 1/2 cup (113g) unsalted butter, melted and slightly cooled; 1 1/2 cups (180g) cake flour, sifted; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1 tablespoon fresh lemon zest (about 1 large lemon); 1 teaspoon vanilla extract; 1 cup (240ml) heavy whipping cream, cold; 1/2 cup (120g) mascarpone cheese, cold (or cream cheese); 3/4 cup (180g) prepared lemon curd; 1/2 cup (60g) powdered sugar, sifted; 1/3 cup (80ml) water; 1/3 cup (65g) granulated sugar; 2 tablespoons fresh lemon juice; 1/2 cup (60g) sliced almonds, lightly toasted (optional); 1/2 cup (60g) plain dry cake crumbs or vanilla wafer crumbs; 2 tablespoons (28g) unsalted butter, melted; 1 tablespoon granulated sugar; Powdered sugar for dusting; Extra lemon zest or thin lemon slices for garnish (optional)

By:

Mala

September 8, 2025

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If you’ve ever found yourself daydreaming about that first silky forkful of Cheesecake Factory Italian Lemon Cream Cake—well, I’m right there with you. There’s something magical about the way the tangy lemon cream dances with the fluffy sponge cake and the delicate dusting of powdered sugar. Honestly, it’s the kind of dessert that makes you hum after each bite. I still remember the first time I tried it at the Cheesecake Factory—it was a birthday treat gone legendary, and I’ve been obsessed ever since.

Last spring, my family practically begged me to crack the code, so I spent weeknights experimenting in my kitchen, measuring, tasting, and (let’s face it) occasionally failing. But persistence pays off! This homemade Cheesecake Factory Italian Lemon Cream Cake recipe has become my most-requested dessert at family gatherings and brunches. Each time, I’m reminded just how comforting and impressive a simple cake can be. It’s not just a cake; it’s a little slice of sunshine in the middle of your week, and it never fails to put a smile on people’s faces.

Whether you’re looking for a show-stopper for Easter, a zesty pick-me-up for Sunday dinner, or just a way to spoil yourself after a long day, this cake delivers. With easy steps and familiar ingredients, you’ll be surprised how effortlessly bakery-quality results come together in your own kitchen. Having baked this Italian Lemon Cream Cake over a dozen times, I can promise you—this recipe is foolproof, crowd-pleasing, and incredibly satisfying. So, get ready to impress your friends and family (and maybe, just maybe, keep a secret slice for yourself).

Why You’ll Love This Cheesecake Factory Italian Lemon Cream Cake Recipe

Let’s talk about why this recipe will become your new go-to, whether you’re an experienced baker or just starting out (we all need a win now and then!). Here’s what makes it truly special:

Quick & Easy: No complicated steps. You can whip this up in about 90 minutes, including cooling and assembly time. Perfect for last-minute get-togethers or when the sweet tooth strikes.
Simple Ingredients: Everything is easy to find—no need for specialty trips. In fact, you’ve probably got most of the basics already waiting in your pantry or fridge.
Perfect for Any Occasion: Easter brunch, Mother’s Day, dinner parties, or just a quiet weekend treat—this cake fits the bill. My kids love it as an after-school surprise, and it always looks stunning on the table.
Crowd-Pleaser: I’ve never had leftovers. Seriously. Guests of all ages rave about the combination of creamy lemon filling and soft, moist cake. It’s like a hug in dessert form.
Unbelievably Delicious: That tart-sweet lemon cream layered between clouds of sponge cake? Absolute heaven. The texture is so light, but the flavor is bold and refreshing. It’s comfort food with a sophisticated twist!

What sets my version apart is the homemade lemon cream—made by folding tangy lemon curd into whipped mascarpone and cream. It gives you that signature Cheesecake Factory flavor, but with a homemade touch that’s even creamier. Plus, the cake itself is extra moist thanks to a subtle brushing of lemon syrup before assembly. That’s a trick I picked up after a couple of dry batches (ouch), and now the cake stays perfect for days.

This cake isn’t just a treat. It’s a memory-maker, a mood-lifter, and—let’s be honest—a confidence booster. Whether you’re serving it at a party or sneaking a slice with your morning coffee, it brings a little bit of restaurant magic straight to your kitchen table.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to pack in bright lemon flavor and a luscious, creamy texture—no crazy shopping list required. Here’s what you’ll need for your Cheesecake Factory Italian Lemon Cream Cake:

For the Sponge Cake:
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (180g) cake flour (sifted for best texture)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon fresh lemon zest (about 1 large lemon)
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (120g) mascarpone cheese, cold (or substitute with cream cheese for a tangier note)
- 3/4 cup (180g) prepared lemon curd (store-bought or homemade; I like Trader Joe’s brand for convenience, but homemade is always a plus!)
- 1/2 cup (60g) powdered sugar, sifted
For the Lemon Syrup:
- 1/3 cup (80ml) water
- 1/3 cup (65g) granulated sugar
- 2 tablespoons fresh lemon juice
For the Crunchy Almond Crumb Coating:
- 1/2 cup (60g) sliced almonds, lightly toasted (optional, but adds a lovely crunch)
- 1/2 cup (60g) plain dry cake crumbs or vanilla wafer crumbs
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon granulated sugar
For Garnish:
- Powdered sugar for dusting
- Extra lemon zest or thin lemon slices (optional, but so pretty!)

Ingredient Notes: For best results, use fresh, unwaxed lemons for zest and juice. Cake flour makes the sponge extra light, but you can substitute with all-purpose flour (just remove 2 tablespoons per cup and replace with cornstarch). Mascarpone gives a super creamy texture, but cream cheese can work if needed. If you’re out of vanilla wafers, graham cracker crumbs or even plain digestive biscuits in a pinch will do the trick.

Want to make it gluten-free? Swap cake flour for your favorite 1-to-1 gluten-free baking blend. For a dairy-free option, use plant-based butter, coconut cream, and a dairy-free cream cheese alternative. The lemon flavor will still shine!

Equipment Needed

You don’t need a fancy bakery setup to nail this Cheesecake Factory Italian Lemon Cream Cake recipe—just a few basic tools and a little kitchen love. Here’s what you’ll want on hand:

9-inch (23cm) round cake pan (springform preferred, but regular works fine—just line well with parchment)
Mixing bowls (at least two, for the cake batter and cream filling)
Electric mixer (stand or hand-held; makes whipping cream and batter a breeze)
Rubber spatula and whisk
Microplane zester or fine grater (for fresh, fragrant lemon zest)
Small saucepan (for lemon syrup)
Cooling rack
Serrated knife (for splitting the cake evenly—dental floss trick works too!)
Offset spatula (optional, but makes spreading the cream super easy)

If you don’t have a springform pan, just line your regular cake pan with parchment and leave a little overhang for easy removal. For whisking cream, a chilled metal bowl helps it whip faster (a tip I learned after a few soupy disasters in the summer heat). And if you’re short on mixing bowls, even a large measuring jug works in a pinch.

Don’t forget to toast the almonds in a dry skillet for extra crunch. Store your tools clean and dry—especially the zester, which can get gummed up with citrus oils if not rinsed right away. If you’re on a budget, you can find great spatulas and whisks at dollar stores—no shame in saving a buck for more lemons!

How to Make Cheesecake Factory Italian Lemon Cream Cake: Step-by-Step

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform or round cake pan and line the bottom with parchment paper. This keeps the cake from sticking and makes it easier to transfer later.
Mix the Sponge Cake Batter:

In a large bowl, whisk 4 large eggs and 1 cup (200g) sugar until pale and slightly thickened—about 3 minutes with an electric mixer on medium speed. Add 1/2 cup (120ml) milk, 1/2 cup (113g) melted butter, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix gently until combined.
Sift Dry Ingredients:

Sift together 1 1/2 cups (180g) cake flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually fold the dry mixture into the wet ingredients. Use a spatula and go slow—overmixing can make the cake tough. The batter will be light and airy.
Bake the Cake:

Pour batter into the prepared pan and smooth the top. Bake for 27-32 minutes, or until a toothpick comes out clean and the top is golden. The cake should spring back when gently pressed. If the top browns too fast, loosely tent with foil.
Cool Completely:

Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release. Transfer to a cooling rack. Cool completely (about 30 minutes). Warm cake is fragile, so don’t rush this step.
Prepare Lemon Syrup:

In a small saucepan, combine 1/3 cup (80ml) water and 1/3 cup (65g) sugar. Heat over medium, stirring until sugar dissolves. Remove from heat, stir in 2 tablespoons lemon juice, and let cool.
Make Lemon Cream Filling:

In a mixing bowl, beat 1 cup (240ml) heavy cream to soft peaks. In another bowl, blend 1/2 cup (120g) mascarpone, 3/4 cup (180g) lemon curd, and 1/2 cup (60g) powdered sugar until smooth. Gently fold whipped cream into the mascarpone mixture until just combined and silky.
Toast the Almond Crumb Coating:

Toss 1/2 cup (60g) sliced almonds and 1/2 cup (60g) cake or cookie crumbs with 2 tablespoons (28g) melted butter and 1 tablespoon sugar. Spread on a baking sheet and bake at 350°F (175°C) for 7-8 minutes, until golden and fragrant. Cool completely.
Assemble the Cake:

Slice the cooled cake horizontally with a serrated knife to create 2 even layers. Place the bottom layer on your serving plate. Brush generously with half the lemon syrup. Spread half the lemon cream evenly over the layer. Top with the second cake layer, brush with remaining syrup, and spread remaining cream on top and sides.
Coat with Almond Crumb:

Gently press the crumb mixture onto the sides of the cake. Don’t worry if it’s not perfect—rustic looks are charming!
Chill and Garnish:

Chill the assembled cake for at least 1 hour before serving. Dust with powdered sugar and garnish with extra lemon zest or thin lemon slices for a bakery finish.

Troubleshooting: If your cake feels dry, check your oven temp and don’t overbake. If the cream is too runny, chill your bowl and beaters before whipping, and use cold ingredients. If the cake sinks, it was probably overmixed or the oven door was opened too early (been there, done that!).

Personal Tip: I always make the lemon cream a few hours ahead—it thickens beautifully in the fridge and makes assembly a breeze!

Cooking Tips & Techniques

Baking this Cheesecake Factory Italian Lemon Cream Cake at home is easier than it looks, but a few pro tips will help you get bakery-worthy results every time. Here’s what I’ve learned (sometimes the hard way!):

Don’t Overmix the Batter: Once you add the dry ingredients, fold gently. Too much mixing knocks out the air and leads to a dense cake. I learned this after my first “lemon pancake” disaster.
Room Temperature Ingredients Are Key: Eggs, milk, and mascarpone blend better and trap more air at room temp. If you forget, just set them in a bowl of warm water for a few minutes.
Chill Your Cream and Tools: Whipped cream whips fastest when everything is cold. Pop your bowl and beaters in the fridge for ten minutes before starting, especially if your kitchen is warm.
Don’t Skimp on the Lemon Syrup: Brushing the cake with syrup keeps it moist and adds that signature tang. If you’re worried about sogginess, just brush lightly—but don’t skip it!
Let the Cake Cool Completely: Warm cake will melt your cream filling (ask me how I know). It’s worth the wait for those perfect layers.
Make Ahead Advantage: The assembled cake actually tastes better the next day, as the flavors meld and the cream sets. Store covered in the fridge, and dust with fresh powdered sugar just before serving.
Cut Clean Slices: Use a hot, sharp knife for tidy slices. Run it under hot water and wipe clean between cuts—no more messy, smushed pieces.

One last thing: don’t be afraid to make this cake your own. Add berries, swap nuts, or even double the lemon cream if you love an extra generous filling. After all, the best recipes are the ones that get a little messy and a lot loved.

Variations & Adaptations

One of my favorite things about this Cheesecake Factory Italian Lemon Cream Cake recipe is how easy it is to customize. Here are some fun twists and helpful adaptations:

Gluten-Free Version: Substitute the cake flour with a 1-to-1 gluten-free blend. Make sure your cookie crumbs for the coating are also gluten-free (there are great options out there now!).
Dairy-Free Adaptation: Swap butter for a plant-based margarine, use coconut cream in place of heavy cream, and a dairy-free cream cheese alternative for the mascarpone. The lemon flavor still shines through beautifully.
Berry Lemon Cream Cake: Fold a handful of fresh raspberries, blueberries, or sliced strawberries into the lemon cream. The burst of fruit is gorgeous and tasty—perfect for summer picnics!
Nut-Free Option: Just skip the almond crumb coating and use extra cookie crumbs or even toasted coconut for a crunchy finish.
Different Cooking Methods: If you don’t have an oven, you can bake the sponge in a countertop convection toaster oven—just keep an eye on the bake time (it might finish a little faster).

My personal favorite? I once added a thin layer of raspberry jam between the cake and lemon cream layers for a sweet-tart surprise. Everyone loved it, and now it’s a spring tradition! Don’t be shy—experiment, mix it up, and make it your own.

Serving & Storage Suggestions

This Cheesecake Factory Italian Lemon Cream Cake is best served chilled, straight from the fridge. The cream sets up beautifully, and the flavors are extra refreshing when cold. For a Pinterest-worthy presentation, dust the top with powdered sugar and add a few curls of lemon zest or thin slices of lemon. A sprig of mint adds an extra pop, too!

This cake pairs perfectly with fresh berries on the side, a hot cup of tea, or even a sparkling lemonade for a summery feel. It’s lovely as a brunch centerpiece, but don’t underestimate its power as an after-dinner dessert—honestly, it’s good any time of day.

To store, cover the cake loosely with plastic wrap and refrigerate for up to 3 days. The crumb coating will soften a bit, but the cake stays moist and delicious. For longer storage, freeze individual slices tightly wrapped in plastic and foil. Thaw overnight in the fridge before serving. If the cream softens, a quick chill in the freezer for 10 minutes before slicing firms it right up. Flavors deepen and meld the next day, so don’t hesitate to make ahead!

Nutritional Information & Benefits

Here’s a rough estimate per generous slice (based on 12 servings): 380 calories, 22g fat, 42g carbs, 6g protein. Lemon juice and zest provide a boost of vitamin C, and almonds add a bit of heart-healthy fats and fiber. Using cake flour makes the sponge lighter, so you get satisfying texture without excess heaviness.

This recipe can easily accommodate gluten-free and dairy-free diets with the substitutions above, though it does contain eggs and nuts (watch for allergens). I love that you can control the quality of your ingredients—using real lemon and less sugar in the cream if you like. It’s a treat, but one that feels lighter and brighter than your average slice of cake.

Personally, I find citrus desserts like this help curb my cravings for heavier sweets, and they always leave me feeling refreshed instead of weighed down. As always, enjoy in moderation and listen to your body!

Conclusion

If you’re craving the bright, creamy magic of Cheesecake Factory Italian Lemon Cream Cake, this recipe truly delivers—without the restaurant bill or a trip across town! From the delicate lemon-scented sponge to the silky lemon cream and crisp almond crumb, every bite feels like a celebration. I love how this cake brings big smiles and even bigger requests for seconds (or thirds—no judgment here!).

Don’t hesitate to tweak the recipe to suit your taste—extra lemon, more cream, or a handful of fresh berries. That’s the beauty of homemade baking: it’s all about making memories and sharing love. I hope you’ll give this recipe a try, make it your own, and maybe even start a new tradition.

If you do bake this Cheesecake Factory Italian Lemon Cream Cake, let me know! Leave a comment, share your photos, or tell me what twist you tried. Your kitchen adventures inspire me, and I can’t wait to hear how it goes. Here’s to more sweet moments, laughter, and (of course) lots of cake!

Frequently Asked Questions

How do I keep the lemon cream from getting runny?

Use cold cream, mascarpone, and equipment. If your kitchen is warm, chill the cream mixture in the fridge for 15-30 minutes before assembling the cake.

Can I make the cake layers ahead of time?

Absolutely! Bake the sponge cake up to two days ahead. Wrap tightly and store at room temp or freeze for up to one month. Thaw and assemble when ready.

What if I don’t have mascarpone cheese?

You can use cream cheese for a tangier flavor, or even a thick Greek yogurt in a pinch. The texture will be slightly different, but still delicious.

How do I get clean slices when serving?

Use a hot, sharp serrated knife, and wipe clean between cuts. Chilling the cake for at least an hour before slicing helps the cream set for neater pieces.

Can I double the lemon cream for more filling?

Yes! Just double the lemon cream ingredients and add thicker layers between and on top of the cake. It makes the cake extra decadent—no complaints here!