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Cheesecake Factory Italian Lemon Cream Cake: A Delicious Copycat Recipe

Cheesecake Factory Italian Lemon Cream Cake
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This delightful cake brings back cherished memories of family gatherings, where laughter echoed and the sweet aroma of lemon filled the air. Its light, fluffy layers paired with a tangy lemon mascarpone cream make it a favorite for all ages. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to brighten your day. Give it a try and share the joy with your loved ones!

Ingredients

Vanilla Cake:

  • 3 cups all-purpose flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • ½ cup unsalted butter, room temperature

  • 1¼ cups granulated sugar

  • ½ cup vegetable oil

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 1 cup whole milk, room temperature

Lemon Mascarpone Cream Filling:

  • 1 cup heavy whipping cream

  • 1 cup mascarpone cheese, room temperature

  • 2 cups powdered sugar

  • ½ tsp lemon zest

  • 2 tbsp lemon juice

  • ½ cup all-purpose flour

  • ½ cup powdered sugar

  • 4 tbsp unsalted butter, cold

  • ½ tsp lemon zest

  • ¼ tsp vanilla extract

Instructions

Prepare the Cake Layers:

  • Preheat oven to 350°F (177°C). Line the bottoms of two 8-inch round cake pans with parchment paper and grease the sides.

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  • In a large bowl, beat butter and sugar until light and fluffy. Add vegetable oil and eggs, mixing well. Stir in vanilla extract and milk.

  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  • Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

  • Allow cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

  • Prepare the Lemon Crumb Topping:

    • Spread flour on a parchment-lined baking sheet and bake at 350°F (177°C) for 5 minutes to eliminate the raw taste. Let cool.

    • In a bowl, combine cooled flour and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs. Stir in lemon zest and vanilla extract. Refrigerate until firm, about 1 hour.

    • Prepare the Lemon Mascarpone Cream Filling:

      • In a large bowl, whip heavy cream to stiff peaks.

      • In another bowl, mix mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth. Gently fold in the whipped cream. Chill until ready to use.

    • Assemble the Cake:

      • Place one cake layer on a serving plate. Reserve ¾ cup of the filling, and spread the remaining filling over the top of the first layer.

      • Place the second cake layer on top. Use the reserved filling to frost the top and sides of the cake.

      • Press the crumb topping onto the top and sides of the cake. Dust with powdered sugar just before serving

Notes

  • For a more intense lemon flavor, increase the lemon zest in the filling and topping.

  • Ensure all ingredients are at room temperature for a smoother batter.

  • The cake layers can be baked ahead of time and frozen until ready to assemble

Nutrition

Find it online: https://recipes.swedishinarabic.net/cheesecake-factory-italian-lemon-cream-cake-a-delicious-copycat-recipe/