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Italian Lemon Cream Cake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Cheesecake Factory Italian Lemon Cream Cake Pressure Cooker Recipe

This Italian Lemon Cream Cake is delightfully moist and flavorful, with a sweet lemon cream frosting that elevates it to dessert perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 450 kcal

Ingredients
  

Ingredients

  • 3 cups all purpose flour for that tender cake structure
  • 2 teaspoons baking powder to help it rise nice and fluffy
  • ¼ teaspoon baking soda to balance things out
  • ½ teaspoon salt for flavor pop
  • ½ cup unsalted butter room temp to mix in creamy goodness
  • 1 ¼ cups granulated sugar to sweeten the deal
  • ½ cup vegetable oil keeps the cake moist and tender
  • 3 large eggs at room temp for lift and texture
  • 2 teaspoons vanilla extract to add that warm aroma
  • 1 cup whole milk room temp helps smooth the batter
  • ½ cup all purpose flour for the filling base
  • ½ cup powdered sugar for sweet magic
  • 4 tablespoons unsalted butter cold to blend into frosting
  • ½ teaspoon lemon zest for zing
  • ¼ teaspoon vanilla extract to balance
  • 1 cup heavy whipping cream whipped to fluffy clouds
  • 1 cup mascarpone cheese room temperature to keep things creamy
  • 2 cups powdered sugar to sweeten the frosting just right
  • ½ teaspoon lemon zest for fresh tang
  • 2 tablespoons lemon juice for fresh tang

Instructions
 

Instructions

  • Step 1: You start by heating up your oven to 350 degrees Fahrenheit. Even though you’re gonna use your pressure cooker, this step sets up the perfect crust in a pan if you want a little extra crisp. Totally optional but nice.
  • Step 2: Mix your flour, baking powder, baking soda, and salt in a big bowl like you’re still in grade school science class. Whisk it up so it’s all combined.
  • Step 3: Cream your butter and sugar till it looks light and fluffy. You can totally do this with a hand mixer or even by hand if you got the patience.
  • Step 4: Add the oil to that fluffy mix and beat it together till it all blends nicely. Then add eggs one at a time, and don’t forget the vanilla extract.
  • Step 5: Now toss the dry mix in slowly, alternating with milk. Mix just enough to pull it all together ‘cause overmixing can mess with how tender it ends up.
  • Step 6: Pour your batter into a greased cake pan and pop it in your pressure cooker. Make sure you got that broth depth right with water in the pot (usually about a cup). Lock the lid, seal it up, and watch that float valve for pressure build. Cook on high pressure about 30 minutes then do a slow release. Let it cool before frosting with the yummy lemon cream you whip up.

Notes

This cake is best enjoyed fresh but can be stored in the fridge for up to 4 days. For the best flavor, enjoy within 2 days.