Name: Italian Grandma’s Lemon Custard Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; Pinch of salt; 3 large eggs; 1 cup granulated sugar; 1/2 cup unsalted butter (melted and cooled); 1/2 cup whole milk (warm); 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; Powdered sugar (for dusting)

Bright, creamy, and infused with sunshine in every bite, this Italian Grandma’s Lemon Custard Cake is the ultimate treat when you want something simple yet elegant. With layers of soft sponge and silky lemon custard, it brings back memories of warm kitchens and the comforting aroma of zest and sugar.

This cake isn’t just about dessert—it’s a bite of tradition. Passed down through generations, it captures the magic of Italian nonnas: resourceful, generous, and masters of balancing bold citrus flavor with pillowy sweetness. Whether served as a midday coffee companion or a dinner party finale, this cake earns its place in your recipe box.

What Kind of Lemons Work Best for This Custard Cake?

Fresh, unwaxed lemons are ideal. Look for organic lemons with vibrant yellow skins, free of blemishes. Meyer lemons offer a slightly sweeter, floral note, while regular Eureka or Lisbon lemons bring a sharper zing. Both work beautifully depending on your flavor preference.

Ingredients for the Italian Grandma’s Lemon Custard Cake

1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
3 large eggs, room temperature
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup whole milk, warm
1 tablespoon lemon zest
1/4 cup fresh lemon juice
Powdered sugar, for dusting

Italian Grandma’s Lemon Custard Cake (1)

How To Make the Italian Grandma’s Lemon Custard Cake

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Whip Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar until light, fluffy, and tripled in volume. This may take 5-7 minutes with a stand mixer.

Step 3: Combine Wet Ingredients

Slowly stream in the melted butter and warm milk while continuing to mix. Add lemon zest and juice, stirring until just incorporated.

Step 4: Fold in Dry Ingredients

Sift the flour, baking powder, and salt together. Gently fold this mixture into the wet ingredients using a spatula, making sure not to deflate the batter.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted comes out clean.

Step 6: Cool and Dust

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar once completely cooled.

How to Serve and Store Italian Grandma’s Lemon Custard Cake

This cake is wonderful slightly chilled or at room temperature. For serving, add a dollop of whipped cream or a few fresh berries for contrast. It pairs perfectly with a strong espresso or light tea.

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices, wrapped tightly, for up to 1 month.

Frequently Asked Questions

How do I prevent the cake from sinking?

Make sure you beat the eggs and sugar thoroughly to incorporate enough air, and avoid opening the oven during baking.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor and acidity balance, but bottled will do in a pinch.

What’s the texture of this cake like?

Light, moist, and custardy in the center, with a delicate crumb around the edges.

Can I add a glaze?

Yes! A simple lemon glaze made from powdered sugar and lemon juice drizzled over the top adds extra zing and shine.

Is this the same as a lemon magic cake?

Similar idea, but this cake uses more traditional ingredients and has a firmer, more custard-like structure.

Want More Cake Ideas with a Citrus Twist?

If you love Italian Grandma’s Lemon Custard Cake, you might also enjoy these bright and beautiful bakes:

Lemon Sugar Cookies for chewy, citrus-packed bites.
Cherry Chocolate Cheesecake with a bold contrast of sweet and tart.
Sopapilla Cheesecake Bars for a flaky and creamy indulgence.
Decadent Carrot Cake Bars if you crave spiced comfort.
Cinnamon Donut Bread that pairs well with lemony layers.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Nina Dishes on Pinterest.

And let me know in the comments how yours turned out! Did you try it with Meyer lemons? Add a glaze or keep it classic?

I love hearing how others put their twist on family recipes. Questions welcome—let’s bake smarter together.

Italian Grandma’s Lemon Custard Cake

Author: Nina Klatten
Total Time: 1 hour 5 minutes
Yield: 1 9-inch cake
Diet: Vegetarian

Print Recipe

Description

This Italian Grandma’s Lemon Custard Cake is a light, airy sponge layered with bright lemon custard and a dusting of powdered sugar. It’s the perfect blend of citrus tang and creamy richness—ideal for springtime gatherings, Sunday coffee, or whenever you’re craving a nostalgic homemade dessert.