Italian Grandma’s Lemon Custard Cake Recipe
Italian Grandma’s Lemon Custard Cake is a simple, comforting dessert that combines the bright zestiness of lemon with a soft, custard-like texture. This traditional cake is moist and slightly tangy, perfect for a light dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Cake Batter
- 4 large eggs
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 1 cup (240ml) milk
- 1 1/4 cups (160g) all-purpose flour
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly frothy. Add the lemon zest and milk, stirring gently to combine. Gradually sift in the flour, folding it into the wet ingredients until a smooth batter forms with no lumps.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased 9-inch (23 cm) round cake pan. Bake the cake in the center of the oven for about 45 to 50 minutes, or until the top is set and slightly golden, and the center has a custardy texture when tested with a toothpick—it should come out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the cake to cool to room temperature in the pan, then gently remove it. This cake can be served as is or dusted with powdered sugar. It is best enjoyed the same day or the following day for optimal custard texture.
Notes
- The lemon zest is essential for the bright citrus flavor; use organic lemons if possible.
- Do not overbake as the cake is meant to have a custard-like, soft center.
- Serve chilled or at room temperature for best flavor.
- You can sprinkle powdered sugar on top before serving for extra sweetness and presentation.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream if desired.
Keywords: Italian lemon cake, custard cake, lemon dessert, traditional Italian cake, easy baking recipe
