Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a simple yet delightful dessert that combines the bright freshness of lemons with a soft, custardy texture. This old-fashioned cake is perfect for any occasion when you want a light, tangy treat without fuss.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• Zest and juice of 2 large fresh lemons
• 3 large eggs (room temperature)
• 1 cup whole milk
• 4 tablespoons unsalted butter (melted)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Step 2: In a large bowl, whisk together the flour and sugar until combined.
3. Step 3: In another bowl, whisk the eggs, milk, melted butter, lemon zest, and juice until smooth.
4. Step 4: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined; small lumps are acceptable.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown. Use a toothpick to check for doneness—it should come out clean.
6. Step 6: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving.

Tips & Variations

• Use room temperature eggs and milk for a smoother batter and better rise.
• For extra lemon flavor, add a teaspoon of lemon extract or use Meyer lemons if available.
• Try substituting half the all-purpose flour with almond flour for a nutty twist.
• Dust the cake with finely chopped pistachios or serve with fresh berries for added texture and color.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave or enjoy chilled. If refrigerated, let it come to room temperature before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

You can substitute whole wheat flour or a gluten-free blend, but the texture may be denser or slightly different. For gluten-free options, using a blend designed for baking is best.

Is it possible to make this cake dairy-free?

Yes, replace the whole milk with almond or oat milk and use a dairy-free butter alternative. The texture will be slightly different but still delicious.

Italian Grandma’s Lemon Custard Cake Recipe

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4.6 from 142 reviews

Italian Grandma’s Lemon Custard Cake is a delightful, tender cake infused with fresh lemon zest and juice, offering a bright citrus flavor balanced by a creamy custard-like texture. This simple yet flavorful cake is perfect for any occasion, combining everyday ingredients to create a classic, comforting dessert with a light dusting of powdered sugar on top.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar

Wet Ingredients

• 2 large fresh lemons (zest and juice)
• 3 large eggs (room temperature)
• 1 cup whole milk
• 4 tablespoons unsalted butter (melted)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to ensure the cake doesn’t stick during baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until fully combined and aerated, which helps with the cake’s texture.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, melted unsalted butter, lemon zest, and lemon juice thoroughly until the mixture is smooth and uniform.
4. Incorporate Mixtures: Gradually add the wet mixture into the dry ingredients while stirring gently. Stir only until just combined; small lumps remaining in the batter are acceptable and help maintain a tender crumb.
5. Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30-35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set, then transfer it carefully to a wire rack to cool completely. Before serving, dust the top of the cake with powdered sugar for an elegant finishing touch.

Notes

• Make sure eggs are at room temperature to ensure the batter emulsifies properly.
• Use fresh lemons for the best flavor—both zest and juice contribute essential citrus notes.
• Do not overmix the batter once wet and dry ingredients are combined to keep the cake light and fluffy.
• Check the cake starting at 30 minutes to avoid overbaking, which can dry out the custard texture.
• This cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream for added richness.

Keywords: Italian lemon cake, lemon custard cake, grandma’s lemon cake, citrus cake, easy baked dessert, simple lemon dessert