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
Scale
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
