Italian Grandma’s Lemon Custard Cake
A delightful Italian dessert featuring a rich, creamy custard layer within a light sponge cake, perfect for family gatherings and special occasions.
Ingredients
For the cake
- 1 cup all-purpose flour Foundation for the cake’s structure
- 1 cup granulated sugar Essential for sweetness
- 2 large eggs Add richness and act as a binding agent
- 1 cup milk, warmed Brings moisture and lightness
- 1/4 cup unsalted butter, melted Lends rich flavor and smooth texture
- 1 large lemon, zest Infuses the cake with its signature citrus flavor
- 1 large lemon, juice Provides the vibrant taste
- 1 teaspoon baking powder Ensures a fluffy rise
- a pinch salt Enhances overall flavor
For serving
- to taste powdered sugar For dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with a light dusting of flour.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended.
- In a separate bowl, whisk together eggs, warmed milk, melted butter, lemon zest, and lemon juice until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined, leaving small lumps.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar before serving.
Notes
Ensure ingredients are at room temperature for a smooth batter. Do not over-mix to avoid a dense cake. For enhanced lemon flavor, consider adding more zest.