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Cheesecake Factory Italian Lemon Cream Cake Copycat

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.