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Italian Grandma’s Lemon Custard Cake

A bright and nostalgic cake with a tender, custard-like crumb and a delightful lemon flavor, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 large fresh lemons (zest and juice) Use fresh lemons for better flavor.
  • 3 large eggs (room temperature) Use room temperature eggs for better emulsification.
  • 1 cup whole milk Full-fat milk is best for texture.
  • 4 tablespoons unsalted butter (melted) Melt gently for best results.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan thoroughly.
  2. In a large bowl, whisk together the all-purpose flour and granulated sugar until evenly combined.
  3. In another bowl, whisk the eggs until slightly frothy, then add the whole milk, melted butter, lemon zest, and lemon juice. Whisk until smooth.
  4. Gradually pour the wet mixture into the dry ingredients while stirring gently until just combined.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, checking with a toothpick for doneness.
Cooling and Finishing
  1. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  2. Dust the top lightly with powdered sugar before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. For variations, consider adding blueberries or almond extract.