Cheesecake Factory Italian Lemon Cream Cake

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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:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
  2. 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.
  3. 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.
  4. Add Lemon Flavor: Stir in lemon juice, lemon zest, and vanilla extract until well combined.
  5. 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.
  6. 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).
  7. 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.
  8. 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

Serving and Storage Tips:

Serving Tips:

  1. Serve slices of Italian Lemon Cream Cake with a dollop of whipped cream and a garnish of fresh berries for a delightful presentation.
  2. Pair slices of the cake with a hot cup of tea or coffee for a comforting afternoon treat.
  3. For a special touch, drizzle each slice with a homemade lemon syrup for an extra burst of flavor.

Storage Tips:

  1. Store leftover cake slices in an airtight container in the refrigerator for up to 3-4 days.
  2. To maintain freshness, wrap individual slices tightly in plastic wrap before storing in the refrigerator.
  3. For longer storage, wrap the entire cake (without icing) in plastic wrap and aluminum foil, then freeze for up to 1-2 months. Thaw in the refrigerator overnight before serving.

 Variations:

  1. Lemon Blueberry Cream Cake: Add fresh blueberries to the cake batter for a burst of fruity flavor.
  2. Lemon Raspberry Cream Cake: Swirl raspberry jam into the cake batter before baking for a tangy twist.
  3. Lemon Coconut Cream Cake: Fold shredded coconut into the cake batter and sprinkle toasted coconut flakes on top for added texture.
  4. Lemon Lavender Cream Cake: Infuse the cake batter with dried lavender buds for a floral aroma and delicate flavor.
  5. Lemon Poppy Seed Cream Cake: Stir in poppy seeds to the cake batter for a crunchy texture and subtle nutty flavor.
  6. Lemon Almond Cream Cake: Replace vanilla extract with almond extract in the cake batter and sprinkle sliced almonds on top for a nutty accent.
  7. Lemon Cream Cheese Pound Cake: Add cream cheese to the cake batter for a denser texture and tangy flavor profile.
  8. Lemon Chiffon Cream Cake: Use a combination of cake flour and whipped egg whites for a light and airy texture.
  9. Lemon Angel Food Cream Cake: Substitute cake flour with sifted cake flour and egg whites for a low-fat and fluffy cake.
  10. Gluten-Free Lemon Cream Cake: Use gluten-free flour blend in the cake batter for those with dietary restrictions.
  11. Vegan Lemon Cream Cake: Replace eggs with mashed bananas or applesauce and use plant-based milk for a dairy-free option.
  12. Lemon Cream Layer Cake: Bake the cake batter in three separate cake pans and layer with lemon cream filling for a stunning presentation.
  13. Lemon Cream Cupcakes: Portion the cake batter into lined cupcake tins and bake for individual-sized treats.
  14. Lemon Cream Bundt Cake: Bake the cake batter in a bundt pan for a beautiful ring-shaped cake.
  15. Lemon Cream Sheet Cake: Spread the cake batter evenly in a baking sheet and cut into squares for easy serving.
  16. Lemon Cream Roll Cake: Bake the cake batter in a jelly roll pan and roll with lemon cream filling for a classic dessert.
  17. Lemon Cream Trifle: Layer cubes of lemon cream cake with whipped cream and lemon curd in a trifle dish for a stunning dessert.
  18. Lemon Cream Cheesecake: Incorporate lemon zest and juice into a traditional cheesecake batter for a tangy twist.
  19. Lemon Cream Ice Cream Cake: Layer slices of lemon cream cake with vanilla ice cream and freeze for a refreshing frozen dessert.
  20. Lemon Cream Parfait: Alternate layers of crumbled lemon cream cake with lemon custard and whipped cream in serving glasses.
  21. Lemon Cream Tiramisu: Use slices of lemon cream cake in place of ladyfingers in a classic tiramisu recipe for a citrusy variation.
  22. Lemon Cream Pie: Press the cake batter into a pie dish and top with whipped cream for an easy lemon cream pie.
  23. Lemon Cream Whoopie Pies: Sandwich lemon cream filling between two cake rounds for adorable handheld treats.
  24. Lemon Cream Pancakes: Incorporate lemon zest and juice into pancake batter and serve with whipped cream for a breakfast indulgence.
  25. Lemon Cream Bread Pudding: Cube leftover lemon cream cake and bake with a custard mixture for a decadent bread pudding dessert.

 FAQs :

  1. Can I use bottled lemon juice instead of fresh lemon juice? Yes, bottled lemon juice can be used as a substitute, but fresh lemon juice will provide a brighter flavor.
  2. Can I make this cake ahead of time? Yes, you can bake the cake layers in advance and freeze them until ready to assemble and decorate.
  3. Can I use salted butter instead of unsalted butter? Yes, but reduce the amount of salt added to the recipe accordingly to avoid over-seasoning.
  4. Can I omit the lemon zest from the recipe? While the lemon zest adds flavor, you can omit it if desired, though the cake will have a milder lemon taste.
  5. Can I use a different type of milk in the cake batter? Yes, you can use any type of milk, such as almond milk or coconut milk, as a substitute for whole milk.
  6. Can I make this cake in a different size or shape? Yes, you can adjust the baking time and pan size accordingly, but be sure to monitor the cake closely for doneness.
  7. Can I use lemon extract instead of lemon juice? Lemon extract can be used in place of lemon juice, but adjust the amount according to taste, as it is more concentrated.
  8. Can I freeze leftover lemon cream cake? Yes, tightly wrap leftover slices of cake in plastic wrap and aluminum foil before freezing for up to 1-2 months.
  9. Can I use the lemon cream filling as frosting? Yes, the lemon cream filling can be used as a frosting or filling for other cakes or desserts.
  10. How can I prevent my cake from drying out? To prevent the cake from drying out, tightly wrap it in plastic wrap or store it in an airtight container after slicing. Additionally, serving the cake with a dollop of whipped cream or a scoop of ice cream can help keep it moist.

Transport your taste buds to Italy with each luscious bite of our Cheesecake Factory Italian Lemon Cream Cake. This delightful dessert is not only quick to prepare but also guaranteed to impress with its refreshing lemon flavor and creamy texture. Whether you’re serving it at a gathering or simply treating yourself, this lemon cream cake is the perfect indulgence for any occasion. Enjoy a slice and savor the taste of Italy in every mouthful!