Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a delightful, nostalgic dessert featuring a tender cake with a creamy, custard-like center. Its bright lemon flavor and soft texture make it a perfect treat for any occasion.

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• Zest of 2 lemons
• 1 cup all-purpose flour
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch round cake pan.
2. Step 2: In a mixing bowl, whisk together the eggs, sugar, and lemon zest until the mixture is smooth and slightly thickened.
3. Step 3: Gradually add the flour, mixing gently to combine without overworking the batter.
4. Step 4: Stir in the milk and melted butter until fully incorporated.
5. Step 5: Pour the batter into the prepared pan and bake for about 45-50 minutes, or until the top is lightly golden and a fork inserted in the center comes out with just a little custard clinging to it.
6. Step 6: Allow the cake to cool slightly before slicing and serving for the best texture.

Tips & Variations

• Use fresh, organic lemons for a brighter and more authentic citrus flavor.
• For a richer cake, replace half of the milk with heavy cream.
• Dust the top with powdered sugar or serve with fresh berries for an elegant presentation.
• Ensure gentle mixing to maintain a tender custard-like texture inside the cake.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 10-15 seconds if desired, but it’s delicious served cold or at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon zest?

Lemon zest provides essential oils that give the cake its bright, aromatic flavor. While you can add a small amount of lemon juice, it won’t fully replace the zest’s intensity and might alter the texture slightly.

How do I know when the custard center is perfectly cooked?

The cake should be gently set on the edges with a slightly wobbly center. A fork inserted into the middle should come out with just a bit of custard clinging to it, not fully runny or dry.

Italian Grandma’s Lemon Custard Cake Recipe

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Italian Grandma’s Lemon Custard Cake is a delightful classic dessert featuring a soft, buttery cake with a custard-like center infused with fresh lemon zest. This traditional recipe combines simple ingredients to create a luscious, tender cake perfect for any occasion.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 60-65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• Zest of 2 lemons
• 1 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup unsalted butter, melted

Instructions

1. Prepare the batter: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly thickened. Add the lemon zest and continue mixing to combine the bright citrus flavor evenly.
2. Incorporate dry ingredients and milk: Gradually sift the flour into the egg mixture, alternating with the milk, stirring gently to create a smooth batter without lumps.
3. Add melted butter: Slowly fold the melted butter into the batter, ensuring it is fully incorporated to add moisture and richness to the cake.
4. Preheat the oven and prepare pan: Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan and lightly dust it with flour to prevent sticking.
5. Bake the cake: Pour the batter into the prepared pan and bake gently in the preheated oven for about 45-50 minutes, or until the top is set but the center remains soft and custard-like. Insert a toothpick near the edges for doneness; it should come out clean while the center still jiggles slightly.
6. Cool and serve: Remove the cake from the oven and let it cool completely in the pan. Once cooled, remove from the pan, slice, and serve as a delightful citrus custard dessert.

Notes

• Use fresh lemon zest for the best flavor intensity.
• Do not overbake; the custard center should remain soft and creamy.
• Serve chilled or at room temperature for the best texture.
• This cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.

Keywords: Italian lemon cake, lemon custard cake, grandma cake recipe, Italian dessert, lemon zest cake