1-Step 1: Prepare the Oven and Cake Pans Begin by preheating your oven to 350°F (177°C). This temperature ensures even baking without over-browning. Grease two 8-inch round cake pans generously with butter or cooking spray, then line the bottoms with parchment paper. The parchment makes removing the cakes much easier and prevents sticking. Lightly grease the parchment as well for extra insurance.

2-Step 2: Mix the Dry Ingredients In a medium bowl, whisk together 3 cups of all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisking these dry ingredients together ensures even distribution of the leavening agents and salt throughout the flour. Set this bowl aside while you prepare the wet ingredients.

3-Step 3: Cream Butter and Sugar In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup of room temperature unsalted butter with 1 1/4 cups granulated sugar until combined and fluffy. This creaming process creates small air pockets that help the cake rise. Add 1/2 cup vegetable oil and continue mixing. The combination of butter and oil gives you the best of both worlds buttery flavor from the butter and moisture from the oil.

4-Step 4: Add Eggs and Wet Ingredients Add 3 large eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Room temperature eggs incorporate more easily than cold ones. Slowly pour in 2 teaspoons vanilla extract and 1 cup of room temperature whole milk. Mix until everything is well combined.

5-Step 5: Combine Wet and Dry Ingredients Gradually incorporate the dry ingredient mixture into the wet batter. Mix on low speed or fold by hand until just combined. Be careful not to overmix at this stage overmixing develops gluten and can result in a dense, tough cake. A few small lumps are perfectly fine.

6-Step 6: Bake the Cake Layers Divide the batter evenly between your prepared 8-inch cake pans. Smooth the tops with a spatula. If you have cake strips (moistened fabric bands that wrap around the pans), use them to help the cakes bake evenly and prevent doming. Bake for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7-Step 7: Cool the Cakes Let the cakes cool in their pans for 5 minutes. This brief rest allows them to set slightly and makes removal easier. After 5 minutes, carefully turn the cakes out onto a wire rack to cool completely. Patience is key here attempting to frost or assemble a warm cake will cause the filling to melt.

8-Step 8: Prepare the Crumb Topping While the cakes cool, prepare your crumb topping. Preheat the oven to 350°F (177°C) if it has cooled. Spread 1/2 cup of all purpose flour on a parchment-lined baking sheet and bake for 5 minutes. This step removes the raw flour taste and is a crucial step many bakers skip. Cool the flour slightly, then transfer to a large bowl. Whisk in 1/2 cup powdered sugar. Cut 4 tablespoons of cold unsalted butter into the dry ingredients using a pastry cutter, two forks, or your hands. Work quickly so the butter stays cold. The mixture should resemble small crumbs without large chunks of butter. Stir in 1/2 teaspoon lemon zest and 1/4 teaspoon vanilla extract. Refrigerate the crumb topping for about 1 hour before use.

9-Step 9: Make the Lemon Mascarpone Cream Filling In a chilled bowl, whip 1 cup of heavy whipping cream to stiff peaks. You can do this by hand with a whisk, or use a hand mixer or stand mixer. Set the whipped cream aside in the refrigerator. In another bowl, combine 1 cup of room temperature mascarpone cheese, 2 cups powdered sugar, 1/2 teaspoon lemon zest, and 2 tablespoons fresh lemon juice. Mix until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture using a spatula. Use a folding motion rather than stirring to keep the filling light and airy. Refrigerate until you’re ready to assemble.

10-Step 10: Assemble the Cake Place one completely cooled cake layer on your serving plate. Reserve about 3/4 cup of the filling for the exterior coating. Spread or pipe the remaining filling over the first cake layer in an even layer. Gently place the second cake layer on top, being careful not to press down too hard. Use the reserved filling to frost the top and sides of the cake. A thin layer is perfectly fine this filling acts as the “glue” for your crumb topping. Don’t worry about making it perfectly smooth since it will be covered with crumbs.

11-Step 11: Apply the Crumb Topping Working quickly, press the chilled crumb topping onto the top and sides of the cake. You can gently toss handfuls of crumbs onto the cake or press them on with your hands. The crumbs should adhere to the filling coating. If some areas are bare, simply add more crumbs and press gently.

12-Step 12: Final Touches and Serving Just before serving, dust the top of your Cheesecake Factory Italian Lemon Cream Cake with powdered sugar using a fine mesh sieve. This adds a beautiful finishing touch and hides any imperfections in the crumb coating. Refrigerate any leftovers for up to 3 days, and always let the cake sit at room temperature for about 2 hours before serving for the best flavor and texture.