The Cheesecake Factory Italian Lemon Cream Cake Recipe is a dazzling flavor adventure wrapped in a light, fluffy cake with luscious lemon cream layers that taste like summer sunshine on your plate. This delightful dessert captures the perfect balance between tangy citrus punch and rich creamy texture, making it an irresistible treat for lemon lovers and dessert enthusiasts alike. Trust me, once you try this recipe, it will quickly become a beloved classic in your dessert rotation!
Ingredients You’ll Need
Simple yet essential, these ingredients come together to create the unique flavor, creamy texture, and beautiful appearance that define the Cheesecake Factory Italian Lemon Cream Cake Recipe. Each item plays a vital role, whether it’s the tender white cake base, the vibrant lemon punch, or the decadent cream cheese frosting.
- White cake mix: Provides a soft, tender crumb that serves as the perfect canvas for the lemon cream.
- Whole milk: Adds richness and moisture to the cake and lemon pudding layers.
- Instant lemon pudding mix: Gives the frosting its signature tangy lemon flavor and silky texture.
- Heavy cream: Whipped to bring lightness and fluffy volume to the lemon cream filling.
- Powdered sugar: Sweetens the whipped cream with a smooth finish without any grittiness.
- Vanilla extract: Enhances the overall flavor profile with subtle warmth and depth.
- Cream cheese (softened): Adds richness and creaminess, creating the luscious filling that makes this cake irresistible.
- Fresh lemon juice: Delivers zesty brightness that shines through every bite.
- Lemon zest: Intensifies the lemon essence and adds color.
- Sweetened shredded coconut: Provides a delicate texture contrast and tropical flair on the exterior.
- Sliced almonds (optional): Adds a satisfying crunch and a nutty note to the finish.
- All-purpose flour (for dusting pans): Prevents sticking for neat cake layers.
- Butter (for greasing pans): Ensures the cakes release easily, maintaining their perfect shape.
How to Make Cheesecake Factory Italian Lemon Cream Cake Recipe
Step 1: Prepare and Bake the Cake
Start by heating your oven to 350°F and preparing two 9-inch round cake pans with grease and flour. Following the instructions on your white cake mix box, whip up the batter, making sure it’s smooth and well-mixed. Pour this even batter into the pans, then bake for 25 to 30 minutes. A toothpick test is your best friend here—insert it into the center, and if it comes out clean, you’re good to go! Let the cakes cool for 10 minutes right in the pans, then carefully transfer to wire racks to cool completely. This ensures your layers stay moist but manageable for stacking.
Step 2: Make the Lemon Cream Filling
While your cakes are cooling, the magic happens in the lemon cream. Beat the softened cream cheese until smooth and creamy. Then stir in the fresh lemon juice and zest to brighten things up. Next, add the instant lemon pudding mix and whole milk, whisking until the mixture is thick and luscious. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, giving your filling that airy cloud-like texture. Gently fold the whipped cream into the lemon mixture—this step is key to keeping the filling light and dreamy, just like the real Cheesecake Factory Italian Lemon Cream Cake Recipe.
Step 3: Assemble the Cake Layers
Now for the fun part: layering! Carefully slice each cake layer horizontally to create four thin layers—this transforms your cake into an elegant multi-layered delight. Place the first layer on your serving plate and spread a generous amount of the lemon cream filling over the top. Repeat with the remaining layers, ending with a cake layer on top. Don’t forget to cover the sides and top with the remaining filling to create that luscious creamy exterior.
Step 4: Add the Finishing Touches
Press the sweetened shredded coconut onto the sides and top of the cake, which not only adds tasty texture but gives the cake a beautiful, rustic look. If you want to elevate the presentation even more, sprinkle sliced almonds around the edges for a delightful crunch and elegant touch. Finally, chill your assembled cake in the refrigerator for at least two hours to let the flavors meld and the cake set perfectly.
How to Serve Cheesecake Factory Italian Lemon Cream Cake Recipe
Garnishes
Serving this cake with simple, fresh garnishes enhances its charm. Fresh lemon slices or a sprig of mint can add a lovely visual pop and hint at the lemony delight inside. Toasted coconut flakes and sliced almonds scattered on the plate offer inviting textural contrasts that truly elevate the eating experience.
Side Dishes
Pair this delightfully zesty cake with fresh berries or a scoop of vanilla bean ice cream for a complementary balance of texture and temperature. Light, fruity salads or sparkling lemonade can also refresh the palate beautifully when serving this rich dessert at gatherings or special meals.
Creative Ways to Present
If you want to impress, consider serving individual cake slices with a drizzle of lemon curd or a dusting of powdered sugar. For parties, slice the cake into petite squares and top each with a small dollop of whipped cream and a fresh raspberry. These little details showcase the Cheesecake Factory Italian Lemon Cream Cake Recipe’s versatility and guaranteed wow factor.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep wonderfully in the refrigerator for up to 4 days if stored in an airtight container. This not only preserves the cake’s creamy texture but also allows the lemon flavor to continue to develop, making each bite just as delicious as the first.
Freezing
If you want to save some for later, wrap the whole cake or individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to maintain the perfect creamy consistency of the lemon cream and cake layers.
Reheating
This cake is best enjoyed chilled, so no reheating needed! Just let slices sit at room temperature for about 20 minutes before serving if you prefer a less chilled texture. This allows the flavors and creaminess to shine without sacrificing the cake’s delicate structure.
FAQs
Can I use homemade cake instead of mix?
Absolutely! A homemade white cake will work beautifully. Just ensure it’s moist and sturdy enough to hold the creamy lemon filling without crumbling.
What if I don’t have instant lemon pudding mix?
If you can’t find instant lemon pudding mix, you can substitute with lemon curd mixed into a thick vanilla pudding or pastry cream. This will give you a similarly tangy, creamy layer.
Is this cake dairy-free or vegan?
Unfortunately, this recipe contains cream cheese, heavy cream, and milk, so it is not suitable for dairy-free or vegan diets without significant ingredient substitutions.
Can I make this cake gluten-free?
You can make it gluten-free by using a gluten-free white cake mix and ensuring all other ingredients are gluten-free certified. The filling and toppings are naturally gluten-free.
How long should the cake chill before serving?
The cake should chill for at least 2 hours to allow the lemon cream to set and flavors to meld. For best results, chilling overnight is even better!
Final Thoughts
This recipe invites you to recreate a classic favorite with your own hands. The Cheesecake Factory Italian Lemon Cream Cake Recipe is bursting with bright lemon flavor balanced by luscious cream and tender cake layers, making it a true standout dessert. Dive in and share this heavenly treat with friends and family—once you do, I can promise it will become a cherished part of your dessert repertoire!
Print
Cheesecake Factory Italian Lemon Cream Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cheesecake Factory Italian Lemon Cream Cake is a luscious, multi-layered dessert combining moist white cake with a rich, tangy lemon cream filling. Inspired by the popular restaurant dessert, this cake features layers of tender cake filled and frosted with a creamy lemon mixture, finished with sweet shredded coconut and optional sliced almonds for added texture and flavor. Perfect for lemon lovers and special occasions.
Ingredients
Cake
- 1 box white cake mix (plus ingredients listed on box)
- 1 cup whole milk
- Butter (for greasing pans)
- All-purpose flour (for dusting pans)
Lemon Cream Filling
- 1 package (8 oz) cream cheese, softened
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 box (3.4 oz) instant lemon pudding mix
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Toppings
- 1 cup sweetened shredded coconut
- 1/2 cup sliced almonds (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix and Bake Cake: Prepare the white cake mix according to package instructions, incorporating the milk and other necessary ingredients specified. Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely before assembling.
- Make Lemon Cream Filling: In a large bowl, beat the softened cream cheese until smooth. Add the fresh lemon juice and lemon zest, mixing well. Then stir in the instant lemon pudding mix and whole milk until the mixture is smooth and thick. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the lemon mixture until combined and creamy.
- Slice Cake Layers: Once cooled, slice each cake layer horizontally to create a total of four thin layers.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of the lemon cream filling over it. Repeat layering with the remaining cake and filling, finishing with a cake layer on top.
- Frost and Decorate: Use the remaining lemon cream filling to frost the top and sides of the assembled cake. Press sweetened shredded coconut onto the sides and the top of the cake for a decorative finish. Optionally, garnish with sliced almonds.
- Chill and Serve: Refrigerate the cake for at least 2 hours to allow the filling to set and flavors to meld before serving.
Notes
- For a more intense lemon flavor, brush each cake layer with lemon syrup before assembling.
- You can add a thin layer of lemon curd between the layers for additional tang and moisture.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Allow the cake to chill sufficiently, as this helps the lemon cream set properly for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
