Cheesecake Factory Italian Lemon Cream Cake Copycat

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Cheesecake Factory Italian Lemon Cream Cake Copycat

If you’ve ever fallen in love with the Cheesecake Factory Italian Lemon Cream Cake, you know it’s not just dessert—it’s a slice of heaven. Light, fluffy lemon cake layers filled and frosted with a zesty mascarpone lemon cream frosting, this cake is the perfect balance of sweet and tangy.

Now, you don’t need to head to the restaurant to enjoy it. With this copycat recipe, you can bake it at home and impress your guests with a showstopper that looks straight out of a bakery display. It’s the best lemon cake recipe for birthdays, Easter, Mother’s Day, or any time you want a refreshing, indulgent dessert.

 Why You’ll Love This Cake

• Restaurant Quality at Home – A spot-on copycat of the Cheesecake Factory’s Italian Lemon Cream Cake.
• Fresh, Bright Flavor – Lemon juice and zest infuse the cake and frosting with sunny citrus notes.
• Mascarpone Cream Frosting – Rich yet light, this frosting is the star of the show.
• Make-Ahead Friendly – Best when chilled, making it perfect for prep before entertaining.

 Ingredients

For the Lemon Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• Zest of 2 large lemons
• ¼ cup fresh lemon juice

For the Lemon Cream Frosting:

• 8 oz mascarpone cheese, chilled
• 1 cup heavy cream, cold
• ½ cup powdered sugar, sifted (or more to taste)
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

Optional Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice

 Equipment You’ll Need

• 2 (8-inch) round cake pans
• Mixing bowls
• Electric mixer
• Cooling rack
• Spatula for frosting

 Step-by-Step Instructions

1. Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. Whisk flour, baking powder, and salt in a bowl.
3. In another bowl, cream butter and sugar until fluffy.
4. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
5. Alternate adding dry ingredients and milk until combined.
6. Divide into pans and bake 30–35 minutes, until a skewer comes out clean.
7. Cool cakes on a rack before frosting.

2. Make the Lemon Mascarpone Frosting

1. In a chilled bowl, beat mascarpone, heavy cream, powdered sugar, vanilla, lemon zest, and lemon juice.
2. Mix until thick and fluffy with soft peaks. (Don’t overmix—mascarpone can curdle.)

3. Assemble the Cake

1. Place one cake layer on a cake stand. Spread ⅓ of frosting on top.
2. Add the second cake layer. Frost the top and sides with the remaining frosting.

4. Optional Lemon Glaze

1. Whisk powdered sugar with lemon juice until smooth.
2. Drizzle over frosted cake for an extra citrus punch.

5. Chill and Serve

• Refrigerate for 4 hours or overnight before slicing.
• Serve chilled and enjoy the zesty, creamy layers.

 Pro Tips

• Use Fresh Lemons – Bottled juice won’t give the same bright flavor.
• Chill Before Serving – The cake tastes best once the frosting sets.
• Stabilize the Cream – Keep cream and mascarpone very cold before whipping.
• Make Ahead – Bake the cake layers a day in advance, wrap in plastic, and frost the next day.

 Serving Suggestions

• Pair with hot tea or espresso for a café-style experience.
• Decorate with lemon slices, sugared zest, or fresh berries for a stunning presentation.
• Serve at Easter, bridal showers, or summer gatherings for a light yet decadent treat.

 Storage & Freezing

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze unfrosted cake layers up to 2 months. Frost before serving.

 FAQs

Q: Can I use cream cheese instead of mascarpone?
Yes, but mascarpone gives a more authentic flavor. Cream cheese will taste tangier.

Q: Can I make this in a 9x13 pan?
Yes—just bake 5–10 minutes longer and frost the top only.

Q: Is the glaze necessary?
No, it’s optional. The mascarpone frosting is rich and flavorful on its own.

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Cheesecake Factory Italian Lemon Cream Cake

Cheesecake Factory Italian Lemon Cream Cake Copycat

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Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• ½ cup butter softened
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk
• Zest of 2 lemons
• ¼ cup lemon juice

Frosting:

• 8 oz mascarpone
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla
• Zest of 1 lemon
• 2 tbsp lemon juice
• Glaze Optional:
• 1 cup powdered sugar
• 2 –3 tbsp lemon juice

Equipment

• 2 (8-inch) round cake pans
• mixing bowls
• electric mixer
• cooling rack
• Spatula for frosting

Method

 

1. Preheat oven to 350°F (175°C). Grease two 8-inch pans.
2. Mix dry ingredients: flour, baking powder, salt.
3. Cream butter + sugar. Beat in eggs, vanilla, lemon zest, lemon juice.
4. Alternate dry mix with milk. Divide into pans. Bake 30–35 minutes. Cool completely.
5. Make frosting: Beat mascarpone, cream, powdered sugar, vanilla, zest, and juice until fluffy.
6. Frost layers and sides of cake.
7. (Optional) Drizzle lemon glaze on top.
8. Chill 4 hours or overnight before serving.

Notes

Chill 4 hours or overnight before serving.

Use Fresh Lemons – Bottled juice won’t give the same bright flavor.

Chill Before Serving – The cake tastes best once the frosting sets.

Stabilize the Cream – Keep cream and mascarpone very cold before whipping.

Make Ahead – Bake the cake layers a day in advance, wrap in plastic, and frost the next day.