Description
This homemade version of the Cheesecake Factory’s Italian Lemon Cream Cake features a light lemon-scented sponge, silky lemon mascarpone cream, and a crunchy almond crumb coating. It’s a show-stopping dessert that’s surprisingly easy to make and perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a large bowl, whisk 4 large eggs and 1 cup sugar until pale and slightly thickened (about 3 minutes with an electric mixer on medium speed). Add milk, melted butter, lemon zest, and vanilla extract. Mix gently until combined.
- Sift together cake flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula. Do not overmix.
- 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. If the top browns too fast, tent with foil.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release. Transfer to a cooling rack and cool completely (about 30 minutes).
- For the lemon syrup: In a small saucepan, combine water and sugar. Heat over medium, stirring until sugar dissolves. Remove from heat, stir in lemon juice, and let cool.
- For the lemon cream filling: In a mixing bowl, beat heavy cream to soft peaks. In another bowl, blend mascarpone, lemon curd, and powdered sugar until smooth. Gently fold whipped cream into the mascarpone mixture until just combined.
- For the almond crumb coating: Toss sliced almonds and cake or cookie crumbs with melted butter and sugar. Spread on a baking sheet and bake at 350°F (175°C) for 7-8 minutes, until golden and fragrant. Cool completely.
- 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.
- Gently press the crumb mixture onto the sides of the cake.
- 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.
Notes
For best results, use room temperature eggs and dairy. Chill your bowl and beaters before whipping cream. The cake can be made gluten-free or dairy-free with appropriate substitutions. The assembled cake tastes even better the next day. Store covered in the fridge for up to 3 days or freeze individual slices for longer storage.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 28
- Sodium: 180
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: lemon cream cake, Cheesecake Factory copycat, Italian dessert, lemon cake, mascarpone, almond crumb, spring cake, brunch dessert, homemade cake, easy lemon cake