Italian Grandma’s Lemon Custard Cake Delight Recipe
Experience the delightful flavors of Italian Grandma’s Lemon Custard Cake, a tender and moist cake bursting with fresh lemon zest and juice, balanced by a creamy custard texture. This easy-to-make dessert combines simple ingredients to bring a nostalgic taste of Italy right to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 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
- 3 large eggs (room temperature)
- 1 cup whole milk
- 4 tablespoons unsalted butter (melted)
- Zest of 2 large fresh lemons
- Juice of 2 large fresh lemons
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until evenly combined, ensuring no lumps remain.
- Mix Wet Ingredients: In another bowl, whisk the three large eggs, whole milk, melted unsalted butter, lemon zest, and lemon juice together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixes: Gradually pour the wet mixture into the bowl with the dry ingredients, stirring gently with a spatula or spoon until just combined. Small lumps in the batter are acceptable and help keep the cake tender.
- Pour Batter and Bake: Pour the combined batter into the prepared cake pan, smoothing the top evenly. Place in the preheated oven and bake for 30 to 35 minutes or until the top turns golden brown. Insert a toothpick into the center to test doneness; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes to set. Then transfer the cake to a wire rack to cool completely. Before serving, dust the top lightly with powdered sugar for an elegant finish.
Notes
- Use room temperature eggs and milk to ensure a smooth batter and even baking.
- Do not overmix the batter to keep the cake light and tender.
- If fresh lemons are not available, substitute with 2 teaspoons of good-quality bottled lemon juice and 1 teaspoon of lemon zest.
- The cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
- Serve with a dollop of whipped cream or fresh berries for an extra special touch.
Keywords: Italian lemon cake, lemon custard cake, Italian dessert, lemon zest cake, moist lemon cake, traditional Italian cake
