Preheat your oven to 350°F (177°C). In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. In a stand mixer, beat the room temperature unsalted butter and granulated sugar until fluffy—about 3-5 minutes. Add the vegetable oil, eggs, vanilla extract, and whole milk, mixing until smooth. Gradually incorporate the dry ingredients and pour the batter into greased cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

While the cake layers cool, prepare the crumb topping. Spread flour in a single layer on a parchment-lined baking sheet and bake for 5 minutes to remove moisture. In a medium bowl, mix the cooled flour with powdered sugar until well combined. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the lemon zest and a splash of vanilla extract, then refrigerate the topping until ready to use.

In a mixing bowl, whip the heavy cream until stiff peaks form, set aside. In another bowl, blend the room temperature mascarpone cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth. Gently fold in the whipped cream until fully combined, being careful not to deflate the mixture. Chill the lemon mascarpone filling until you are ready to assemble your Cheesecake Factory Italian Lemon Cream Cake.

Select one cooled cake layer and place it on a serving plate. Generously spread a layer of the lemon mascarpone cream filling on top, then gently place the second cake layer over it. Add the remaining filling on top, smoothing it out evenly across the entire surface. Press the crumb topping around the cake’s sides and sprinkle some more on top. Dust with powdered sugar for a beautiful finish, and your Italian Lemon Cream Cake is ready to impress!