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