Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a simple, comforting dessert that combines the tart brightness of lemon with a soft, custardy texture. This classic recipe is easy to make and perfect for sharing with family and friends.

Ingredients

• 4 eggs
• 1 cup sugar
• Zest of 2 lemons
• 1 cup flour
• 1 cup milk

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a large bowl, whisk the eggs and sugar together until the mixture is pale and slightly thickened.
2. Step 2: Add the lemon zest to the egg mixture and stir to combine. Gradually sift in the flour, folding gently to avoid lumps.
3. Step 3: Slowly pour in the milk while stirring, creating a smooth batter.
4. Step 4: Pour the batter into a greased or lined baking pan. Bake gently for about 45-50 minutes, or until the cake is set but still custardy in the center.
5. Step 5: Remove from the oven and let cool before serving. The cake is delicious on its own or dusted with a little powdered sugar.

Tips & Variations

• Use fresh organic lemons for the best flavor and avoid any bitterness in the zest.
• For a richer custard, substitute half the milk with cream.
• Add a teaspoon of vanilla extract for an extra layer of flavor.
• Serve with fresh berries or a dollop of whipped cream for an elegant touch.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or enjoy chilled for a custard-like texture that’s just as delightful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon zest?

Lemon juice adds acidity and flavor but won’t provide the same fragrant oils found in the zest. For the best lemon aroma, use lemon zest along with a small amount of juice if desired.

How do I know when the cake is done baking?

The cake is done when the edges are set and the center has a slight wobble but is not liquid. It should feel custardy rather than firm. A gentle jiggle in the middle indicates perfect texture.

Italian Grandma’s Lemon Custard Cake Recipe

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Italian Grandma’s Lemon Custard Cake is a tender, moist dessert characterized by a delicate custard-like texture infused with fresh lemon zest for a bright citrus flavor. This traditional Italian recipe uses simple ingredients and a gentle baking technique to create a cake with a softly set custard center and lightly golden top, perfect for teatime or a light dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Lemon Custard Cake

• 4 large eggs
• 1 cup (200g) granulated sugar
• Zest of 2 medium lemons
• 1 cup (120g) all-purpose flour
• 1 cup (240ml) whole milk

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened. Stir in the lemon zest to evenly distribute the citrus flavor. Gradually add the flour, mixing gently to avoid lumps. Finally, incorporate the milk to create a smooth, pourable batter.
2. Bake the Cake: Preheat your oven to 325°F (160°C). Pour the batter into a well-greased 9-inch (23cm) round cake pan. Bake gently for about 40 to 45 minutes, or until the cake is lightly golden on top but still soft and slightly custardy in the center when tested with a toothpick.
3. Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The cake’s custard texture will set further as it cools. Slice and serve plain or dusted with powdered sugar for an extra touch of sweetness.

Notes

• Use fresh lemon zest for the best flavor—avoid the white pith which can be bitter.
• Ensure gentle mixing to keep the custard texture light and tender.
• Baking at a lower temperature prevents the custard from curdling and maintains a silky texture.
• Leftovers can be refrigerated and gently warmed before serving.
• This cake pairs beautifully with fresh berries or a light whipped cream topping.

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