Experience the flavors of Italy with our indulgent Cheesecake Factory Italian Lemon Cream Cake recipe. This delightful dessert is quick to assemble yet promises to delight your taste buds with its creamy texture and vibrant lemon flavor. Whether you’re celebrating a special occasion or simply craving a sweet treat, this lemon cream cake is sure to become a favorite in your recipe collection.
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
Directions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Combine 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.
- Add Lemon Flavor: Stir in lemon juice, lemon zest, and vanilla extract until well combined.
- Bake: 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.
- Cool and Prepare Filling: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. For the filling, mix 1 cup of heavy cream with 1/2 cup of lemon juice and lemon zest (optional).
- Prepare Icing: In a separate bowl, mix 4 tablespoons of sugar, 2 tablespoons of lemon juice, 1 cup of heavy cream, and 2 teaspoons of lemon zest.
- Decoration: Once the cakes are cooled, spread the lemon cream filling between the layers. Then, ice the top and sides of the cake with the prepared icing. For an optional decorative touch, dust the cake with powdered sugar.
Prep Time: 20 minutes
Calories: 320 per serving
