Italian Grandma’s Lemon Custard Cake Delight Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
