{"id":324045,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/italian-triple-lemon-cream-cake\/"},"modified":"2024-09-05T14:58:38","modified_gmt":"2024-09-05T19:58:38","slug":"italian-triple-lemon-cream-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/italian-triple-lemon-cream-cake\/","title":{"rendered":"Italian Triple Lemon Cream Cake"},"content":{"rendered":"

When only the most intense lemon flavor will do, put Italian lemon cream cake on the menu. This gorgeous and impressive three-layer lemon cake recipe taps almost every lemon ingredient we can think of to pack citrus flavor into every bite of this delicate cake. There’s limoncello, lemon curd and of course fresh lemon zest and juice. Sugar and cream bolster the sharp lemon flavor with sweetness and richness. Though our recipe isn’t an exact copycat of the discontinued menu item by this same name at The Olive Garden, it does share some similarities with the Cheesecake Factory’s Italian Cream Torte, specifically a mascarpone cheese cream filling. Olive oil in the cake batter adds another nod to the lemon groves and sea breezes of Italy.<\/p>\n

Italian Lemon Cream Cake Ingredients<\/strong><\/h2>\n