Cheesecake Factory Italian Lemon Cream Cake Recipe

Introduction : 

Are you on the hunt for a delectable dessert that’s both easy to make and guaranteed to impress? Look no further than this Cheesecake Factory Italian Lemon Cream Cake recipe! With its fluffy texture and zesty lemon flavor, this cake is sure to become a favorite among family and friends. Plus, it’s quick to assemble, making it perfect for any occasion.

Let’s dive into the ingredients and directions to create this mouthwatering masterpiece:


  • 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


  1. Preparation: Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
  2. Mixing: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
  4. Lemon Infusion: Stir in lemon juice, lemon zest, and vanilla extract until well combined.
  5. Baking: 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.
  6. Cooling: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Filling and Icing:

  • For the filling: Whip up 1 cup of heavy cream with 1/2 cup of lemon juice and lemon zest (optional).
  • For the icing: Mix 4 tablespoons of sugar, 2 tablespoons of lemon juice, 1 cup of heavy cream, and 2 teaspoons of lemon zest.


  • Sprinkle powdered sugar on top for a beautiful finish (optional).

Additional Information:

  • Prep Time: 20 minutes
  • Calories: 320 per serving

Serving Tips:

  • Serve slices of Cheesecake Factory Italian Lemon Cream Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • Garnish each slice with a twist of lemon zest or a sprinkle of powdered sugar to add a pop of color and enhance the presentation.
  • Pair this luscious lemon cake with a hot cup of tea or coffee for a delightful afternoon snack or dessert.

Storage Tips:

  • To maintain freshness, store leftover cake slices in an airtight container in the refrigerator for up to 3-4 days.
  • For longer storage, wrap individual slices tightly in plastic wrap or aluminum foil and freeze them for up to 1-2 months.
  • When ready to enjoy frozen slices, thaw them in the refrigerator overnight or at room temperature for a few hours before serving.
  • Note: While the cake can be stored at room temperature for a short period, due to the dairy content in the filling and icing, refrigeration is recommended to prevent spoilage.

Variations of Cheesecake Factory Italian Lemon Cream Cake Recipe:

  1. Lemon Blueberry Cream Cake: Fold fresh or frozen blueberries into the cake batter before baking for a burst of juicy sweetness in every bite. Top with a lemon glaze or cream cheese frosting for added flavor.
  2. Lemon Raspberry Cream Cake: Add raspberries to the cake batter for a tangy twist. Layer the cake with raspberry preserves or fresh raspberries and whipped cream for a delightful combination of flavors.
  3. Lemon Coconut Cream Cake: Incorporate shredded coconut into the cake batter for a tropical flair. Top the cake with a coconut whipped cream frosting and toasted coconut flakes for an exotic treat.
  4. Lemon Almond Cream Cake: Replace a portion of the flour with almond flour and add almond extract to the batter for a subtle nutty flavor. Garnish the cake with sliced almonds and a drizzle of lemon glaze for an elegant touch.
  5. Lemon Poppy Seed Cream Cake: Mix poppy seeds into the cake batter for a crunchy texture and nutty flavor. Serve the cake with a lemon cream cheese frosting and sprinkle extra poppy seeds on top for a visually appealing finish.
  6. Lemon Lavender Cream Cake: Infuse culinary lavender into the cake batter for a floral aroma. Pair the cake with a lavender-infused whipped cream or frosting for a unique and fragrant dessert experience.
  7. Lemon Cheesecake Layer Cake: Alternate layers of lemon cream cake with layers of creamy cheesecake for the ultimate indulgence. Top the cake with lemon curd and whipped cream for an extra burst of citrus flavor.
  8. Gluten-Free Lemon Cream Cake: Use gluten-free flour blend in place of all-purpose flour to make this recipe suitable for those with gluten sensitivities. Ensure all other ingredients are gluten-free and enjoy a delicious gluten-free dessert option.

Experiment with these variations to customize the Cheesecake Factory Italian Lemon Cream Cake recipe to your liking and create a dessert that suits your taste preferences and occasions perfectly!

Conlusion :

Indulge in the taste of Italy with this heavenly lemon cream cake. Whether it’s a family gathering, a birthday celebration, or just a sweet craving, this dessert is sure to delight your taste buds. So, what are you waiting for? Get baking and treat yourself to a slice of bliss today!

FAQ’s Cheesecake Factory Italian Lemon Cream Cake Recipe :

1. Can I use salted butter instead of unsalted butter in this recipe?

  • Yes, you can use salted butter, but it may slightly alter the overall flavor of the cake. Adjust the amount of additional salt in the recipe accordingly to avoid making the cake too salty.

2. Can I substitute lemon juice with bottled lemon juice instead of fresh lemon juice?

  • While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute. Just be aware that bottled lemon juice may have a slightly different taste compared to fresh, so adjust the quantity to taste.

3. How can I make this cake ahead of time for a special occasion?

  • You can bake the cake layers in advance and store them in an airtight container in the refrigerator for up to 2 days before assembling and decorating. You can also freeze the unfrosted cake layers for up to 1 month, thawing them before frosting.

4. Can I make this cake without eggs for a vegan version?

  • Yes, you can make this cake vegan by using egg substitutes such as flax eggs or commercial egg replacers. Additionally, substitute dairy milk with plant-based milk like almond milk or soy milk, and use vegan butter instead of regular butter.

5. Can I use a different type of flour, like whole wheat flour, instead of all-purpose flour?

  • While you can experiment with different flours, keep in mind that using whole wheat flour may result in a denser texture and slightly altered flavor. You may need to adjust the liquid content of the recipe accordingly.

6. How can I prevent my cake layers from sticking to the pans?

  • Ensure the cake pans are properly greased and floured before pouring in the batter. You can also line the bottom of the pans with parchment paper for added insurance against sticking.

7. Can I make cupcakes instead of a layer cake with this recipe?

  • Yes, you can adapt this recipe to make cupcakes by pouring the batter into lined muffin tins and adjusting the baking time accordingly. Start checking for doneness around 15-20 minutes.

8. Is it necessary to cool the cake layers before frosting them?

  • Yes, it’s essential to allow the cake layers to cool completely before frosting to prevent the frosting from melting and sliding off the cake. Cooling also helps the flavors to settle and the texture to firm up.

9. Can I omit the icing or use a different type of frosting for this cake?

  • Absolutely! You can skip the icing altogether or use your favorite frosting, such as cream cheese frosting, lemon buttercream, or a simple glaze. Customize it to your taste preferences.

10. How should I store leftovers of this cake?

  • Store leftover cake slices in an airtight container in the refrigerator for up to 3-4 days. If you prefer to freeze the cake, wrap individual slices tightly in plastic wrap or aluminum foil and store them in the freezer for up to 1-2 months.

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