Name: Italian Grandma’s Lemon Custard Cake Recipe
Prep time: 10 min
Cook time: PT-489522H49M26S
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 2 large fresh lemons (zest and juice); 3 large eggs (room temperature); 1 cup whole milk; 4 tablespoons unsalted butter (melted)

Introduction

Italian Grandma’s Lemon Custard Cake is a simple, tender dessert bursting with fresh lemon flavor. This cake combines a custardy texture with a bright citrus zing, making it a delightful treat for any occasion.

A close-up of a lemon tart with three visible layers: a thick, golden-brown crumb crust at the bottom and sides, a smooth, creamy pale yellow middle layer, and a shiny, slightly darker yellow lemon glaze topping that covers the entire surface evenly. One slice is cut out, showing the clean edges of each layer. The tart rests on a wooden board with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

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

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract or more zest to the batter.
If you prefer a lighter texture, substitute half the all-purpose flour with cake flour.
Garnish with fresh berries or a drizzle of lemon glaze for a decorative touch.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 15 seconds or until just warm.

How to Serve

A close-up of a round tart with three visible layers sitting on a wooden board over a white marbled surface. The bottom layer is a golden-brown crisp crust that looks thick and firm. Above that is a creamy, smooth, pale yellow filling, slightly dense in texture. The top layer is a shiny, translucent yellow glaze that looks smooth and slightly sticky, covering the entire tart evenly. One large slice is cut out, showing the clean edges of each layer clearly. The background is blurred with dark green tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemons are preferred for their bright flavor and fresh zest, but bottled lemon juice can be used in a pinch. Adjust zest accordingly to maintain flavor balance.

Is it necessary to use room temperature eggs and milk?

Using room temperature eggs and milk helps the ingredients combine better and ensures a smoother batter, contributing to a tender cake texture.

Italian Grandma’s Lemon Custard Cake Recipe

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★★★★★

4.6 from 92 reviews

Italian Grandma’s Lemon Custard Cake is a tender, moist dessert bursting with fresh lemon flavor. This simple yet elegant cake features a custard-like texture, achieved by combining eggs, milk, and lemon juice, baked to golden perfection. Perfect for any occasion, it offers a delightful balance of sweetness and citrus brightness with a homemade, rustic charm.

Author: Izo
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 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 thoroughly to ensure the cake does not stick.
Mix Dry Ingredients: In a large bowl, whisk together the flour and sugar until the mixture is uniform and well combined.
Combine Wet Ingredients: In another bowl, whisk the eggs, whole milk, melted butter, lemon zest, and lemon juice until the mixture is smooth and evenly blended.
Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients while stirring gently. Mix just until combined; some small lumps are acceptable to maintain a tender texture.
Pour and Bake: Pour the batter into the prepared cake pan, spreading evenly. Bake in the preheated oven for 30-35 minutes or until the cake turns golden brown on top. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Before serving, dust the top with powdered sugar for an elegant finishing touch.

Notes

For best results, use room temperature eggs to ensure even mixing.
If you prefer a tangier flavor, add an extra 1/2 teaspoon of lemon zest.
This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Use a toothpick or cake tester to check for doneness to avoid underbaking.
Feel free to serve with fresh berries or whipped cream for added texture and flavor.

Keywords: Italian Lemon Cake, Lemon Custard Cake, Grandma’s Cake, Citrus Dessert, Homemade Cake