Italian Grandma’s Lemon Custard Cake Delight Recipe

Introduction

Indulge in the bright and comforting flavors of Italian Grandma’s Lemon Custard Cake Delight. This tender, zesty cake combines a delicate lemon custard with a soft crumb, perfect for any occasion. Its simplicity and freshness make it a beloved treat to enjoy with family and friends.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 large fresh lemons (zest and juice)
• 3 large eggs (room temperature)
• 1 cup whole milk
• 4 tablespoons unsalted butter (melted)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Step 2: In a large bowl, whisk together the flour and sugar until combined.
3. Step 3: In another bowl, whisk the eggs, milk, melted butter, lemon zest, and lemon juice until smooth.
4. Step 4: Gradually add the wet mixture to the dry ingredients while stirring gently until just combined; small lumps are acceptable.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown. Use a toothpick inserted into the center to check for doneness—it should come out clean.
6. Step 6: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving for a lovely finishing touch.

Tips & Variations

• For a brighter lemon flavor, use Meyer lemons if available.
• Add a teaspoon of vanilla extract to the wet ingredients for added depth.
• Serve with fresh berries or a dollop of whipped cream to enhance the dessert experience.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate it in an airtight container for up to 4 days. Reheat slices gently in the microwave for 10-15 seconds before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemons are recommended for the best flavor and zest, but in a pinch, bottled lemon juice can be used. Adjust the quantity to taste since bottled juice may be more concentrated or less fresh.

Is it possible to make this recipe dairy-free?

Yes, you can substitute whole milk with a plant-based milk like almond or oat milk, and replace the butter with a dairy-free alternative or coconut oil. The texture may vary slightly but the cake will still be delicious.

Italian Grandma’s Lemon Custard Cake Delight Recipe

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★★★★★

4.8 from 72 reviews

This Italian Grandma’s Lemon Custard Cake Delight is a luscious and moist cake bursting with fresh lemon zest and juice, paired with a tender custard-like texture. Perfectly balanced with sweetness and citrus notes, this classic cake is baked to golden perfection, offering a delightful treat for any occasion.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar

Wet Ingredients

• 2 large fresh lemons (zest and juice)
• 3 large eggs (room temperature)
• 1 cup whole milk
• 4 tablespoons unsalted butter (melted)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking and ensure easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and granulated sugar until they are thoroughly combined, which will help distribute the sugar evenly throughout the batter.
3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, melted unsalted butter, lemon zest, and fresh lemon juice until the mixture is smooth and homogenous, ensuring the citrus flavors are well incorporated.
4. Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, gently stirring to combine. Stir just until combined; some small lumps in the batter are acceptable to maintain tenderness.
5. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Just before serving, dust the top with powdered sugar to add a touch of sweetness and elegance.

Notes

• Make sure eggs are at room temperature to help the batter mix smoothly and rise better.
• Use fresh lemons for the best flavor impact in both zest and juice.
• Do not overmix the batter to avoid making the cake dense; a few lumps are fine.
• Check the cake starting at 30 minutes to avoid overbaking and drying it out.
• Letting the cake cool before dusting with powdered sugar prevents the sugar from melting.

Keywords: Lemon custard cake, Italian dessert, lemon cake, homemade lemon cake, custard cake, lemon zest cake