Italian Lemon Cream Cake
It is topped with buttery streusel and powdered sugar for an enticing look.
Recipe Summary Italian Lemon Cream Cake
I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.
Ingredients | Cheesecake Factory Italian Cream Cakecooking spray1 (16.25 ounce) package white cake mix¾ cup milk1 tablespoon milk2 eggs3 ½ tablespoons vegetable oil2 tablespoons butter, melted½ teaspoon vanilla extract4 ounces cream cheese, softened⅔ cup confectioners' sugar, divided, plus more for dusting3 tablespoons lemon juice1 teaspoon grated lemon zest2 cups heavy whipping creamDirectionsPreheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.Info | Cheesecake Factory Italian Cream Cakeprep: 20 mins cook: 30 mins additional: 4 hrs total: 4 hrs 50 mins Servings: 12 Yield: 12 servings
TAG : Italian Lemon Cream CakeWorld Cuisine Recipes, European, Italian,
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Cheesecake Factory Italian Cream Cake / Beat in the eggs, one at a time.
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