Cheesecake Factory–Style Italian Lemon Cream Cake

Soft white cake layered with tangy lemon cream and coated in a sweet, buttery crumb topping.

Prep Time: 30 mins | Bake Time: 40 mins | Chill Time: 1 hr | Servings: 12

📝 Ingredients

Cake

• 1 box white cake mix (plus ingredients as per package) — or homemade white cake batter

Lemon Cream Filling

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• ½ cup heavy whipping cream

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• ½ tsp vanilla extract

Crumb Coating

• 1 cup all-purpose flour

• ½ cup granulated sugar

• ¼ cup cold unsalted butter, cubed

• ½ tsp vanilla extract

Optional Garnish

• Extra lemon zest

• Powdered sugar dusting

👩‍🍳 Instructions

1️⃣ Bake the Cake

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• Prepare white cake batter according to package or recipe directions.

• Divide evenly into pans and bake until a toothpick inserted in the center comes out clean (about 25–30 minutes).

• Cool completely on wire racks before assembling.

2️⃣ Make the Lemon Cream Filling

• In a large bowl, beat cream cheese until smooth.

• Add powdered sugar and mix until combined.

• Pour in heavy cream, lemon juice, lemon zest, and vanilla. Beat on high until light, fluffy, and thickened.

• Refrigerate until ready to use.

3️⃣ Prepare the Crumb Coating

• In a medium bowl, combine flour and sugar.

• Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.

• Stir in vanilla extract.

• Spread mixture on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, stirring halfway, until golden and crisp. Cool completely.

4️⃣ Assemble the Cake

• Slice each cooled cake layer horizontally to make 4 thin layers (optional for more filling layers).

• Spread lemon cream filling between each layer and over the entire outside of the cake.

• Gently press the crumb coating onto the sides and top of the cake.

5️⃣ Chill & Serve

• Refrigerate for at least 1 hour before slicing to allow the filling to set.

• Garnish with lemon zest or powdered sugar before serving.

💡 Tips & Variations

• Extra Lemony: Add more zest to the filling or a thin layer of lemon curd between cake layers.

• Make Ahead: Cake can be assembled a day in advance; store covered in the fridge.

• Storage: Keep refrigerated for up to 4 days.

If you’d like, I can also give you a from-scratch white cake recipe so this becomes a 100% homemade version instead of using a box mix. That would make it even closer to Cheesecake Factory quality. Would you like me to do that?