Experience the essence of Italy with a slice of heaven on your plate. This Cheesecake Factory Italian Lemon Cream Cake recipe brings together the tangy zest of lemons with the indulgent richness of cream, creating a dessert that’s simply irresistible. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this homemade delight is bound to steal the show.
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
For the filling:
1 cup of heavy cream
1/2 cup of lemon juice
lemon zest (optional)
For the icing:
4 tablespoons of sugar
2 lemon juice
1 cup heavy cream
2 teaspoons of lemon zest
Decoration:
powdered sugar (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- Stir in lemon juice, lemon zest, and vanilla extract until well combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, whip together heavy cream, lemon juice, and zest until thickened.
- For the icing, mix sugar, lemon juice, heavy cream, and lemon zest until smooth.
- Once the cakes are cooled, spread the lemon cream filling between the layers, then frost the top and sides with the lemon icing.
- For an optional finishing touch, dust the cake with powdered sugar before serving.
Serving Tips:
- Fresh Fruit Garnish: Enhance the presentation of your Cheesecake Factory Italian Lemon Cream Cake by topping each slice with fresh berries such as raspberries, strawberries, or blueberries. The vibrant colors and burst of fruity flavor complement the zesty lemon perfectly.
- Whipped Cream Dollop: Serve each slice with a dollop of freshly whipped cream on the side. The light and airy texture of whipped cream adds a delightful contrast to the richness of the cake, elevating each bite to new heights of indulgence.
- Warm Lemon Sauce: For an extra burst of lemony goodness, consider serving the cake with a warm lemon sauce drizzled over the top. Simply heat a mixture of lemon juice, sugar, and a touch of butter until thickened, then pour it over the sliced cake just before serving.
- Pairing Suggestions: Complement the citrusy notes of the cake with a refreshing beverage such as iced tea, lemonade, or a crisp white wine. The balance of flavors will enhance the overall dining experience and leave your guests impressed.
Storage Tips:
- Refrigeration: Store any leftover Cheesecake Factory Italian Lemon Cream Cake in an airtight container in the refrigerator. Properly stored, the cake will stay fresh for up to 3-4 days.
- Freezing: If you wish to extend the shelf life of the cake, you can also freeze individual slices wrapped tightly in plastic wrap or aluminum foil. Thaw slices in the refrigerator overnight before serving for best results.
- Avoid Moisture: To prevent the cake from becoming soggy, avoid storing it in direct contact with any condensation. Place a layer of parchment paper or wax paper between the cake and the storage container to absorb any excess moisture.
- Bring to Room Temperature: Before serving leftover cake, allow it to come to room temperature for about 30 minutes. This will help restore its texture and flavors, ensuring a delightful eating experience.
Related recipes:
- Cheesecake Factory Pasta Calories
- Cheesecake Factory Chipotle Chicken Pasta
- Blueberry Lemon Lasagna Recipe
FAQs:
Can I use other citrus fruits instead of lemons for this recipe?
Absolutely! While the recipe calls for fresh lemon juice and lemon zest, you can experiment with other citrus fruits such as limes or oranges to create unique variations of the cake. Adjust the quantities according to your taste preferences, keeping in mind that different citrus fruits may vary in acidity and flavor intensity.
Can I make this cake ahead of time for a special occasion?
Yes, you can prepare the Cheesecake Factory Italian Lemon Cream Cake in advance for special occasions. The cake layers can be baked and cooled ahead of time, then wrapped tightly in plastic wrap and stored in the refrigerator for up to two days before assembling and serving. This allows you to streamline your preparation on the day of the event while still enjoying a freshly assembled cake.
Can I omit the heavy cream in the filling and icing for a lighter option?
While heavy cream contributes to the rich and creamy texture of both the filling and icing, you can opt for lighter alternatives if desired. Substitute whipped cream or a combination of Greek yogurt and milk for the heavy cream to reduce the overall calorie and fat content while still maintaining a deliciously creamy texture. Adjust the proportions to achieve your desired consistency and flavor.
How can I ensure that my cake layers turn out moist and fluffy?
To ensure moist and fluffy cake layers, it’s essential to cream the butter and sugar together until light and fluffy before adding the eggs. Beating the eggs in one at a time ensures proper incorporation and a uniform texture. Additionally, avoid overmixing the batter once the dry ingredients are added to prevent gluten development, which can result in a dense cake. Finally, be sure not to overbake the cake layers, as this can lead to dryness. Check for doneness using a toothpick inserted into the center of the cake – it should come out clean or with a few moist crumbs attached.
Conclusion:
Embrace the flavors of Italy with this decadent Cheesecake Factory Italian Lemon Cream Cake. With its moist sponge, zesty lemon accents, and creamy filling, this dessert is a true masterpiece. Treat yourself and your loved ones to a taste of indulgence with this homemade delight that’s guaranteed to leave you craving for more. Enjoy!
📖 Recipe:
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Cheesecake Factory Italian Lemon Cream Cake
- Total Time: Approximately 1 hour
- Yield: 12 servings
Description
Indulge in the exquisite flavors of Italy with this heavenly homemade Cheesecake Factory-inspired Italian Lemon Cream Cake. A delightful combination of tangy lemon zest, creamy filling, and moist sponge, this dessert is perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
For the filling: 1 cup of heavy cream + 1/2 cup of lemon juice + lemon zest (optional)
For the icing: 4 tablespoons of sugar, 2 lemon juice, 1 cup heavy cream, 2 teaspoons of lemon zest
Decoration: powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- Stir in lemon juice, lemon zest, and vanilla extract until well combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, whip together heavy cream, lemon juice, and zest until thickened.
- For the icing, mix sugar, lemon juice, heavy cream, and lemon zest until smooth.
- Once the cakes are cooled, spread the lemon cream filling between the layers, then frost the top and sides with the lemon icing.
- For an optional finishing touch, dust the cake with powdered sugar before serving.
Notes
For a more intense lemon flavor, you can increase the amount of lemon zest or juice.
Ensure all ingredients are at room temperature for optimal results.
You can refrigerate the cake to firm up the filling before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal per serving
Keywords: Italian Lemon Cream Cake, Cheesecake Factory, homemade dessert, lemon cake recipe, cream cake, baking recipe, Italian cuisine, vegetarian dessert, special occasion recipe.
