Cheesecake Factory Italian Lemon Cream Cake — A Dreamy, Creamy Citrus Dessert

I still remember the first time I tried the Cheesecake Factory Italian Lemon Cream Cake. Honestly? It blew my mind a little. It felt like the love child of a delicate Lemon And Vanilla Cake and a silky Lemon Mascarpone Cake — not too sweet, meltingly tender, and packed with just the right amount of lemony zing. The texture reminds me of clouds… if clouds were edible and dripping with mascarpone cream, lol. So I made it my mission to recreate this stunning Italian Lemon Cream Cake at home. I wanted that same creamy citrus punch without driving across town or breaking the bank. And guess what? This version nails the iconic flavor while staying totally doable, even if you’re new to baking. If you need a Cake Recipe For Beginners that feels shockingly fancy, this is it.

You get moist lemon-vanilla layers sandwiched with a fluffy mascarpone filling and topped with sweet lemon frosting. It’s a total show-off cake — perfect for birthdays, brunch dessert recipes, dinner parties, or honestly… a random Tuesday when you just want something delicious and slightly dramatic. Ever eaten a slice of Lemon Birthday Cake so good you had to shut your eyes to fully feel it?! Yeah. That’s the vibe here. IMO, this cake sits somewhere between a Lemon Layer Cake and a White Italian Cake — easy enough for beginners but elegant enough to impress your toughest critic. If you love light, refreshing lemon dessert recipes or fun cakes to bake with friends, you’ll fall hard for this beauty. It takes classic lemon cake flavors and elevates them with creamy mascarpone frosting — a combination that tastes like sunshine wrapped in velvet (FYI, I’m obsessed). So if you’re ready to make an easy lemon cake that feels boutique-bakery fancy, grab your apron. Let’s turn your kitchen into a tiny Cheesecake Factory. 🙂

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 4 large eggs
• 1 tbsp lemon zest
• 1/3 cup fresh lemon juice
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Optional: powdered sugar for dusting
• 1 1/2 cups mascarpone cheese
• 1 1/4 cups heavy cream
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 1–2 tbsp lemon zest
• 1 cup butter, softened
• 3 1/2 cups powdered sugar
• 1–2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Whisk flour, baking powder, baking soda, and salt. Set aside.
3. Beat butter + sugar until fluffy. Add eggs one at a time and mix well.
4. Stir in vanilla, lemon juice, and lemon zest.
5. Alternate adding dry mix + milk until smooth.
6. Pour batter evenly into pans. Bake 22–26 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.
8. Beat mascarpone, powdered sugar, vanilla, and zest.
9. Fold in whipped cream until fluffy.
10. Beat butter + sugar until creamy. Add lemon juice + zest, then vanilla.
11. Place first cake layer → mascarpone → second layer → frosting.
12. Chill 30–60 minutes before slicing for best texture.

Variations

Want to level up your Lemon Cream Cake? Try:

• Mascarpone Lemon Cake: Add extra zest + mascarpone for richer filling.
• Berry Twist: Add raspberries or blueberries between layers.
• Light + Tart: Swap frosting for whipped cream + zest.

Serving & Tips

Serve chilled so the mascarpone layer holds its shape. I love pairing mine with iced tea or espresso — the tangy lemon and creamy frosting balance beautifully. Storage: Refrigerate up to 3 days. Wrap slices tightly to keep moisture. Beginner Tip: Don’t overbake! Pull the cake when the edges set; the center stays soft for that perfect lemon cake moist recipe texture.

Final Thoughts

This Cheesecake Factory Italian Lemon Cream Cake brings dreamy citrus flavor, cloud-soft layers, and silky mascarpone cream to your kitchen. It’s one of those Easy Baking Recipes that feels luxurious but stays beginner-friendly. Every slice tastes like sunshine — refreshing, creamy, and ridiculously satisfying. I love making it for brunch, celebrations, or when I just need something bright and sweet in my life. Ever make a cake so good you end up guarding the last slice? Same. 🙂

FAQs

Can I make this cake the day before?

Yes! Chill overnight so the flavors deepen.

Can I replace mascarpone?

Cream cheese works, but mascarpone keeps it ultra-creamy.

How do I make the cake extra lemony?

Add more zest + a tsp of lemon extract.

Can I freeze this cake?

Yes — freeze without frosting. Thaw, then frost for best results.

Follow me on Pinterest for more Cheesecake Factory Italian Lemon Cream Cake recipes!