Highlight
If you want to turn any ordinary afternoon into a special event, this Italian lemon cream cake is for you. Two fluffy vanilla cakes hold a zippy lemon mascarpone center then the whole thing gets covered in a sugary, crumbly lemon shell and powdered sugar on top. It’s perfect for parties, birthdays, or whenever you feel like making your day extra bright.
The first time I made this was to surprise my mom for Mother’s Day. We devoured it with big mugs of coffee on the porch, barely saying a word it was so good. After that, it became our go-to for celebrations.
Ingredients
- Crumb topping: makes this treat next level. You’ll want cold butter and quick hands for that crumbly melt-in-your-mouth feel
- Lemon zest and lemon juice: pack a punch with that pop of citrus. Squeeze lemons fresh for the best kick
- Heavy whipping cream: gives your filling that dreamy cloud-like texture. Whip it good
- Mascarpone cheese: tangy and smooth, it gives the filling its signature zing. Pick one that’s creamy and mild
- Powdered sugar: sweetens up everything from the filling to the topping, plus it’s great for a pretty finish
- Whole milk: helps keep the cake layers soft. Let it warm up so the batter stays silky
- Vanilla extract: cozies up with the lemon for a rich bakery vibe. Go for the real deal if you can
- Large eggs: hold it all together and bring that classic cake richness. The fresher the eggs, the better
- Vegetable oil: brings all the moisture, so your cake stays soft
- Granulated sugar: does the heavy lifting on sweetness—and helps that golden brown color come through
- Unsalted butter: gives you a soft, tasty bite. Always let it soften for best mixing
- Salt: boosts all the other flavors—don’t skip it
- Baking powder and baking soda: these two team up to lift your cake so it’s fluffy
- All purpose flour: gives your cake shape and structure and does double duty for the crumb topping. Soft flour works best here
Step-by-Step Instructions
- Finish the Cake:
- Stick the crumb topping gently over the whole cake, top and sides. Sprinkle on extra powdered sugar if you want. Pop the finished cake into the fridge for half an hour so it sets up nice
- Put It Together:
- Put your first cooled cake round on a serving plate. Spread nearly all your lemon mascarpone filling on top. Lay the second cake round over it and use the leftover filling to coat the top and sides
- Make Lemon Mascarpone Filling:
- Chill a big bowl and whip your cream until it stands up tall. In another bowl, blend mascarpone, powdered sugar, lemon zest, and juice. Gently fold whipped cream in. Chill until time to use
- Mix Up That Crumb Topping:
- Spread flour on parchment and bake at 350 F for five minutes to cook off the raw taste. Once cool, mix in powdered sugar. Work cold butter in using your fingers or a pastry tool until it’s full of tiny buttery bits. Add in lemon zest and a splash of vanilla. Cool in the fridge until solid
- Bake Your Cakes:
- Divide the batter between the two pans. Bake at 350 F for 25–30 minutes. Stick a toothpick in the middle—it should come out clean. Cool cakes in their pans for five minutes, then out onto a rack to finish cooling
- Combine Wet and Dry:
- Slowly pour in vanilla and milk to the butter sugar blend. At low speed, stir in the dry mix only until just there—don’t overdo it or your cake will be dense
- Cream Butter and Sugar:
- Blend butter and sugar together for about 3 minutes until fluffy and pale. Drop in oil and eggs, mixing in one at a time. Scrape the bowl to get every bit mixed in
- Mix Dry Stuff:
- Stir flour, baking powder, baking soda, and salt in a medium bowl so everything’s spread evenly. Put to the side for now
- Prep Your Pans:
- Grab two 8-inch pans, line them with parchment circles at the bottom, and grease the edges really well. This makes sure your cakes pop out clean later
Highlight
Adding lemon zest both inside the filling and in the crumb topping makes a huge difference. My crew always swears the citrus is super fresh every single time. Even my “no dessert” uncle goes back for seconds now.
Storage Tips
Keep leftover slices covered in the fridge. The cake stays soft and delicious for up to three days. For a crispier crumb, press plastic wrap gently right up against the sides. Let pieces come to room temp before eating for a soft and tender bite
Swap Ideas
If you can’t track down mascarpone, grab cream cheese for a still-tangy filling. Nondairy butter and milk swap in easily for a dairy-free version if that’s what you need. Trade out lemon zest for orange or sprinkle in almond extract for an easy flavor twist
How to Serve It
Cutting this is easiest when cold but waiting about twenty minutes before you dig in gives the best flavor. Top with berries or candied lemon for a pop of color. Another pinch of powdered sugar over each slice just before serving makes it look extra pretty
A Little Background
Cheesecake Factory’s Italian lemon cream cake stands out because it’s fluffy, fancy, and not like most American cakes. Its creamy mascarpone center and crumb topping borrow from classic northern Italian desserts that families share at big gatherings
Recipe FAQs
- → How do I make the cake layers soft and fluffy?
Let everything come to room temp first, then fold the dry stuff into the wet part gently. Don’t keep stirring, or you’ll lose that nice tender bite.
- → Can I substitute mascarpone with another ingredient?
If you’re out of mascarpone, swap in regular cream cheese. It’s a bit zingier, so just taste and sweeten if you need to.
- → What's the secret to a crisp crumb topping?
Grab cold butter and give your flour a quick bake to toast out any raw taste. Chill your topping before gently pressing it on for that perfect crunch.
- → How should I store the finished cake?
Pop your made cake into an airtight container and chill it. It’ll stay moist and tasty for up to 3 days, easy.
- → How do I avoid soggy crumbs on the outside?
Make sure both cake and filling are totally cool before sprinkling on the crumbs. Press them in softly for even coating.
- → Can this dessert be made in advance?
You can prep the crumb and the filling the day before. Just put it all together right before serving, so the texture stays fresh and light.