A slice of sunshine, this Refreshing Italian Lemon Custard Cake is the perfect blend of creamy and citrusy. Inspired by traditional Italian flavors, it boasts a silky lemon custard layered between light, moist cake, finished with a dusting of powdered sugar. It’s the kind of dessert that transports you to a coastal cafe in Sorrento with every bite.
Whether you’re looking to brighten a winter day or serve something special for a spring brunch, this cake is a crowd-pleaser. Its simplicity in ingredients paired with its bold lemon flavor makes it both elegant and easy to bake.
What Kind of Lemon Should I Use?
Meyer lemons are ideal for this recipe due to their sweet, floral profile. But if you can’t find them, regular lemons work beautifully too. Just be sure to use fresh juice and zest for the brightest flavor.
Ingredients for the Refreshing Italian Lemon Custard Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 cups whole milk
- 1 tablespoon lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
How To Make the Refreshing Italian Lemon Custard Cake
Step 1: Prepare the Baking Dish
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
Step 2: Mix the Batter
In a large mixing bowl, whisk the egg yolks with sugar until pale and thick. Add the melted butter, lemon juice, zest, vanilla extract, and milk. Stir until combined. Gently sift in the flour and mix just until smooth.
Step 3: Beat the Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the lemon mixture. The batter will be thin and slightly foamy.
Step 4: Bake to Custardy Perfection
Pour the batter into the prepared pan. Bake for 40-45 minutes until the top is golden and slightly firm to the touch. The cake will form distinct layers as it bakes.
Step 5: Cool and Dust
Allow the cake to cool completely in the pan. Once cooled, dust with powdered sugar before slicing and serving.
Serving and Storing Lemon Custard Cake
This cake is best served chilled or at room temperature. Pair it with a dollop of whipped cream or fresh berries for added flair. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors become even more vibrant the next day!
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for its bright flavor, but in a pinch, bottled can be used.
Can I freeze this cake?
Yes! Wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight.
Why does this cake have layers?
As it bakes, the batter naturally separates into a light cake layer on top and a custard-like layer below.
Can I make this gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free blend designed for baking.
What can I serve this with?
Fresh berries, lemon curd, or a dusting of powdered sugar all complement this cake beautifully.
Want More Cake Ideas with a Twist?
If this Refreshing Italian Lemon Custard Cake hits the spot, you’ll enjoy these other creative takes on classic desserts:
- Lemon Sugar Cookies for a zesty handheld treat.
- Cherry Chocolate Cheesecake that layers tangy fruit and rich chocolate.
- Cinnamon Donut Bread if you’re into cozy, cinnamon-spiced loaves.
- Flaky Strawberry Cream Cheese Heart Puffs for romantic bites of flaky pastry.
- Nutella French Toast Casserole if you’re craving a rich and indulgent breakfast-for-dessert combo.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you try it with Meyer lemons or stick to the classics? Did you dust it with sugar or serve it with whipped cream?
I love seeing your versions and twists on this cake. Drop your questions below too—I’m always happy to help or swap baking tips.
Find more sweet ideas on Pinterest at Nina Dishes.
Refreshing Italian Lemon Custard Cake
- Total Time: 1 hour
- Yield: 8 slices
- Diet: Vegetarian
Description
This Refreshing Italian Lemon Custard Cake is light, zesty, and layered with a soft sponge and luscious lemon custard. The perfect dessert for springtime brunches or a breezy summer evening, it strikes a delicious balance between sweet and tart. Serve chilled or at room temp for a refreshing twist on classic cakes.
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
3 large eggs
1 1/2 cups whole milk
1 tablespoon lemon zest
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk the egg yolks with sugar until pale and thick.
3. Add the melted butter, lemon juice, zest, vanilla extract, and milk. Stir until combined.
4. Gently sift in the flour and mix just until smooth.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the whites into the lemon mixture. The batter will be thin and foamy.
7. Pour the batter into the prepared pan.
8. Bake for 40–45 minutes until the top is golden and slightly firm to the touch.
9. Allow the cake to cool completely in the pan.
10. Once cooled, dust with powdered sugar before slicing and serving.
Notes
Use fresh lemon zest and juice for the most vibrant flavor.
Be gentle when folding egg whites to keep the batter airy.
The cake forms distinct layers—don’t worry if the batter seems thin!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: lemon custard cake, Italian lemon cake, easy lemon cake
