Cheesecake Factory Italian Lemon Cream Cake: The Best Tangy Treat
Cheesecake Factory Italian Lemon Cream Cake is a perfectly tangy dessert that adds a delightful twist to any occasion, making it a favorite choice among dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased cake pan and bake for 25-30 minutes.
- Let cool before serving with lemon icing or whipped cream.
Notes
- For an extra tangy flavor, add more lemon zest to the frosting.
- This cake can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Cheesecake Factory, Lemon Cream Cake, dessert, tangy treat