Cheesecake Factory Italian Lemon Cream Cake with mascarpone layers
Pillowy vanilla cake comes packed with a tangy lemon-mascarpone filling and zippy crumb on top. It’s a crave-worthy Italian favorite everyone will love.
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Ingredients
- 240 ml whole milk, let it come to room temp
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 120 ml vegetable oil
- 250 g granulated sugar
- 115 g unsalted butter, soft
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 375 g all-purpose flour
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 57 g cold unsalted butter
- 65 g powdered sugar
- 65 g all-purpose flour
- 2 tablespoons (30 ml) lemon juice
- 250 g powdered sugar
- 250 g mascarpone cheese, let it warm up
- 240 ml heavy whipping cream
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