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.
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)
Instructions
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the eggs and sugar until light, fluffy, and tripled in volume (about 5–7 minutes).
3. Slowly add melted butter and warm milk while mixing. Stir in the lemon zest and lemon juice.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold into the wet mixture without deflating.
5. Pour into the prepared pan and bake for 45–50 minutes, until the top is golden and a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar once cooled.
Notes
Always use fresh lemon juice for best flavor.
Let eggs reach room temperature for optimal volume.
Avoid overmixing the batter to maintain a light texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 290
- Sugar: 24g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: lemon custard cake, Italian lemon cake, nonna dessert