Italian Grandma’s Lemon Custard Cake Recipe
Introduction
Italian Grandma’s Lemon Custard Cake is a tender, comforting dessert with a delicate lemon flavor and a custard-like texture. It’s simple to make and perfect for any occasion when you want a light, sweet treat.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- Zest of 2 lemons
- 1 cup all-purpose flour
- 1 cup whole milk
Instructions
- Step 1: Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan and set aside.
- Step 2: In a large bowl, beat the eggs and sugar together until smooth and slightly thickened. Stir in the lemon zest.
- Step 3: Gradually add the flour, mixing gently to combine without overworking the batter.
- Step 4: Slowly pour in the milk while continuing to stir until the batter is smooth and well blended.
- Step 5: Pour the batter into the prepared pan and bake gently for about 40–45 minutes, or until the top is set but the center remains custardy.
- Step 6: Remove from the oven and allow to cool slightly before serving. The cake is delicious warm or at room temperature.
Tips & Variations
- For a more intense lemon flavor, add a tablespoon of fresh lemon juice to the batter along with the zest.
- Use a water bath during baking to ensure the cake remains moist and custardy.
- Try adding a dusting of powdered sugar on top before serving for an elegant touch.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled for a refreshing dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk, but whole milk helps create the custardy texture that is key to this cake’s tender crumb.
How do I know when the cake is done baking?
The top should be set and lightly golden, but the center will still have a slight jiggle, similar to a custard. It will firm up as it cools.
PrintItalian Grandma’s Lemon Custard Cake Recipe
Italian Grandma’s Lemon Custard Cake is a simple, comforting dessert featuring a delicate custard-like texture infused with fresh lemon zest. This classic cake combines basic pantry ingredients like eggs, sugar, flour, and milk to create a moist, tender treat with a bright citrus flavor, baked gently to achieve its signature custardy consistency.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Custard Cake Ingredients
- 4 large eggs
- 1 cup granulated sugar
- Zest of 2 lemons (about 2 tablespoons)
- 1 cup all-purpose flour
- 1 cup whole milk
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale, thick, and creamy. Stir in the fresh lemon zest to infuse the batter with a bright citrus aroma. Gradually sift in the flour to avoid lumps, mixing gently to combine. Finally, add the milk slowly while stirring to create a smooth, pourable batter.
- Bake the cake: Preheat your oven to 325°F (163°C). Pour the batter into a greased or parchment-lined cake pan. Bake gently at this lower temperature for about 50 to 60 minutes, or until the cake is set yet custardy in the center — a toothpick inserted should come out mostly clean with a few moist crumbs attached.
- Cool and serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This cooling helps the custard set further. Once cooled, slice and serve the cake as is, or dust lightly with powdered sugar for an extra touch of sweetness.
Notes
- For best results, use fresh lemons for zesting to maximize flavor.
- The cake is supposed to have a custardy center, so do not overbake to keep it moist.
- You can serve it with a dollop of whipped cream or fresh berries for added richness.
- Make sure to gently fold the flour into the batter to keep the texture light.
Keywords: lemon custard cake, Italian dessert, lemon cake recipe, custard dessert, traditional Italian cake
