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Italian Grandma’s Lemon Custard Cake Recipe

Italian Grandma’s Lemon Custard Cake Recipe
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★★★★★

4.8 from 20 reviews

Italian Grandma’s Lemon Custard Cake is a classic, tender dessert that captures the bright, fresh flavors of lemons combined with a rich, custard-like texture. This easy-to-make cake balances sweetness and citrus zest, making it perfect for an afternoon treat or a light dessert after dinner.

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until well combined, ensuring even distribution of ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, melted butter, lemon zest, and lemon juice together until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients while stirring gently; mix just until combined – a few small lumps are fine and help keep the cake tender.
  5. Pour and Bake: Pour the batter evenly into the prepared cake pan and bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
  6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely. Before serving, dust the top evenly with powdered sugar for a delicate presentation.

Notes

  • Make sure your eggs are at room temperature to achieve a smooth batter and better rise.
  • You can use a microplane to zest the lemons finely for the best texture.
  • If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest.
  • Ensure the butter is melted but not hot to avoid cooking the eggs prematurely.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

Keywords: lemon custard cake, Italian cake, lemon dessert, easy lemon cake, grandma's cake recipe, citrus cake

Find it online: https://thehungrymason.com/italian-grandmas-lemon-custard-cake-recipe/