Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a comforting dessert with a delicate, creamy texture and a bright lemon flavor. This simple cake combines a tender custard-like center with a light, cakey exterior, making it perfect for any occasion.

Ingredients

• 4 large eggs
• 1 cup sugar
• Zest of 2 lemons
• 1 cup all-purpose flour
• 1 cup whole milk

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.
2. Step 2: In a large bowl, whisk together the eggs, sugar, and lemon zest until the mixture is pale and slightly thickened.
3. Step 3: Gradually sift in the flour, folding gently to combine without overmixing.
4. Step 4: Warm the milk slightly and slowly add it to the batter, stirring until smooth and well incorporated.
5. Step 5: Pour the batter into the prepared cake pan and bake gently for about 50-60 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.
6. Step 6: Allow the cake to cool completely before removing it from the pan and serving.

Tips & Variations

• Add a touch of vanilla extract for extra depth of flavor.
• Use organic lemons for a brighter, more aromatic zest.
• Serve with fresh berries or a dusting of powdered sugar for a beautiful presentation.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Reheat briefly at room temperature or serve chilled, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of all-purpose flour?

Almond flour can be used, but it will change the texture and density of the cake. You may want to try a combination of almond and all-purpose flour for best results.

How do I know when the cake is done?

The cake is done when the top is set and a toothpick inserted near the center comes out with just a few moist crumbs, indicating a soft custardy center.

Italian Grandma’s Lemon Custard Cake Recipe

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4.8 from 74 reviews

Italian Grandma’s Lemon Custard Cake is a delightful, tender dessert featuring a creamy custard texture infused with fresh lemon zest. This traditional recipe balances the sweetness of sugar and the bright citrus flavor of lemon with a gentle, baked custard base, reminiscent of home-style Italian baking.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons lemon zest (from about 2 lemons)
• 1 cup all-purpose flour
• 1 cup whole milk

Instructions

1. Prepare the Batter: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly frothy. Add the lemon zest and continue to mix to evenly distribute the citrus flavor. Gradually sift the flour into the mixture, folding gently to avoid lumps. Slowly pour in the whole milk while stirring to create a smooth, consistent batter with a custard-like texture.
2. Preheat the Oven: Set your oven to 325°F (160°C) to ensure a gentle baking environment. This lower temperature helps the custard bake evenly without curdling or cracking.
3. Bake the Custard Cake: Pour the batter into a lightly greased or parchment-lined 8-inch round cake pan. Place in the preheated oven and bake for approximately 40-50 minutes, or until the top is lightly golden and a knife inserted into the center comes out clean with only a slight custard residue—indicating a creamy interior.
4. Cool and Serve: Allow the cake to cool at room temperature in the pan for at least 20 minutes before removing. Serve warm or at room temperature for the best custardy experience. Optionally, dust with powdered sugar or garnish with lemon slices before serving.

Notes

• Use fresh organic lemons for the best and brightest lemon zest flavor.
• Do not overmix the batter after adding the flour to keep the custard texture light and tender.
• Baking at low temperature is key to achieving the soft custard consistency.
• The cake is best served within 24 hours but can be stored covered in the refrigerator for up to 2 days.
• For a dairy-free version, substitute milk with a plant-based milk such as almond or oat milk.

Keywords: Italian custard cake, lemon cake, traditional Italian dessert, lemon zest cake, creamy lemon cake