Italian Grandma’s Lemon Custard Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
