Cheesecake Factory Italian Lemon Cream Cake

Bright, silky, and impossibly moist, this Italian Lemon Cream Cake is the perfect citrus finish for your dinner party.

Scale

250 g (2 cups) cake flour
200 g (1 cup) granulated sugar
8 g (2 tsp) baking powder
5 g (1 tsp) fine sea salt
115 g (½ cup) unsalted butter, at room temperature
4 large eggs
240 ml (1 cup) whole milk
Zest from 3 lemons
120 ml (½ cup) fresh lemon juice
300 g (1¼ cups) lemon curd
300 g (10.5 oz) mascarpone cheese
480 ml (2 cups) heavy cream, cold
120 g (1 cup) powdered sugar
5 ml (1 tsp) vanilla extract
60 ml (¼ cup) simple syrup made from sugar and water + 15 ml (1 tbsp) lemon juice

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Preheat oven to 175°C (350°F) and prepare two 9-inch pans.
Cream together butter and sugar until light and pale.
Beat in eggs one at a time, then mix in lemon zest and vanilla.
Alternate adding dry flour mixture and milk, mixing on low.
Divide batter between pans and bake for 20–25 minutes.
While cakes bake, make lemon syrup and lemon curd.
Whip mascarpone, heavy cream, and powdered sugar to soft peaks.
Assemble the cake layers with lemon syrup, curd, and mascarpone cream, then chill for at least 8 hours.

For best results, chill the cake uncovered for 30 minutes before covering to prevent condensation.