Italian Grandma’s Lemon Custard Cake Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
