Why You’ll Love This Recipe

I love how this cake blends soft, fragrant lemon cake with a silky mascarpone filling—without feeling too rich. The crumbly lemon streusel adds texture and charm. It looks impressive but is surprisingly simple, perfect for celebrations or weekend indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Sponge:

2 cups (250 g) all-purpose flour
1½ tsp baking powder
½ tsp salt
1 cup (200 g) granulated sugar
½ cup (113 g) unsalted butter, softened
½ cup vegetable oil
4 large eggs, at room temperature
2 tsp vanilla extract
1 cup whole milk
Zest of 2 lemons
¼ cup fresh lemon juice

For the Lemon Mascarpone Filling:

1 cup heavy whipping cream
8 oz (about 225 g) mascarpone cheese, room temperature
1 cup powdered sugar
Zest of 1 lemon
3–4 tbsp fresh lemon juice

For the Lemon Crumb Topping:

½ cup (60 g) flour
½ cup (60 g) powdered sugar
4 tbsp (60 g) cold unsalted butter, diced
Zest of 1 lemon
¼ tsp vanilla extract

Optional Decoration:

Powdered sugar for dusting

Directions

Preheat & Prep: Preheat oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment.
Make Crumb Topping: Bake flour (½ cup) on a parchment-lined sheet for 5 minutes to remove raw taste. Let cool, then mix with powdered sugar, lemon zest, vanilla, and cold butter until crumbly. Chill in fridge.
Mix Cake Batter:
- Whisk flour, baking powder, salt, and lemon zest.
- Cream butter, sugar, and oil until light. Add eggs one at a time, then vanilla and lemon juice.
- Alternate adding dry mix and milk, beginning and ending with dry.
Bake Sponge: Divide batter between pans. Sprinkle cold crumb topping evenly over each. Bake 25–30 minutes or until toothpick comes out clean. Cool in pans for ~5 minutes, then transfer to wire racks.
Prepare Filling: Whip heavy cream to stiff peaks. In another bowl, blend mascarpone, powdered sugar, lemon zest, and juice. Gently fold whipped cream into the mascarpone mixture.
Assemble Cake: Place one cake layer on a serving plate. Spread most of the filling, reserving ¾ cup for the exterior. Top with second layer, then frost sides and top with reserved filling.
Apply Crumb Topping: Press chilled crumb mixture onto frosting around the sides and top. Dust lightly with powdered sugar just before serving.
Chill: Refrigerate for at least 2 hours to set, then slice and serve.

Servings and timing

Servings: about 12 slices
Prep time: ~30 minutes (including topping and filling prep)
Bake time: ~30 minutes
Chill time: minimum 2 hours
Total time: approximately 3 hours (plus cooling)

Variations

I sometimes swap mascarpone for cream cheese for tangier filling.
I exchange lemon zest for orange or limoncello for a boozy twist.
I add a thin layer of lemon curd between sponge and filling for extra zing.
I press vanilla cookie crumbs instead of lemon streusel for a different texture.
I add fresh berries atop the cake for decorative, fruity flair.

Storage/reheating

I refrigerate leftovers in an airtight container for up to 3–4 days. I bring slices to room temperature 30 minutes before serving for the best flavor and texture.

FAQs

Can I make this cake ahead?

Yes—I often bake layers and prepare topping and filling a day ahead. I assemble and chill on the event day.

Do I have to refrigerate it?

Definitely. The mascarpone filling needs refrigeration—serve it slightly chilled or at room temp after resting.

Can I freeze the cake?

I freeze only the unfrosted layers (wrapped well) for up to 3 months. Thaw in the fridge before assembling—frosted cake doesn’t freeze well.

How do I prevent soggy cake?

Make sure the crumb topping is fully chilled and dry before topping, and chill thoroughly before serving.

Can I use a different citrus?

Yes—to follow Italian tradition, I’ve used orange zest or even a splash of limoncello. It’s delightful!

Conclusion

This Cheesecake Factory Italian Lemon Cream Cake delivers elegant, layered flavor with minimal fuss. Its tender lemon sponge, creamy mascarpone filling, and buttery crumb topping create a dessert that’s both impressive and accessible. I love how it brightens any celebration—or a simple afternoon moment. I hope it becomes a go-to in my kitchen and brings joy at your table too!