Cheesecake Factory Italian Lemon Cream Cake

Mix the Dry Ingredients:

In a bowl, mix together the flour, baking powder, and salt.

Create the Cake Batter:

In another bowl, cream the softened butter with sugar, then beat in the eggs, vanilla, lemon zest, and juice. Alternate adding the dry mixture and milk, ensuring everything is well combined. Divide the batter into the prepared pans. Bake for 30–35 minutes, then let cool completely.

Prepare the Frosting:

Beat together the mascarpone, heavy cream, powdered sugar, vanilla, lemon zest, and juice until the mixture is fluffy.

Assemble the Cake:

Frost the cooled cake layers and the sides with the creamy frosting. If desired, drizzle with lemon glaze made by mixing powdered sugar and lemon juice.

Chill Before Serving:

Allow the cake to chill for at least 4 hours or overnight for the best flavor and texture.

This delightful Cheesecake Factory Italian Lemon Cream Cake is sure to impress! Don’t wait — try this indulgent cake today and bring a burst of lemony goodness to your kitchen!