Here’s a cozy, classic-style Italian Grandma’s Lemon Custard Cake recipe — light, custardy, and infused with fresh lemon flavor. It’s a nostalgic dessert that feels like a warm hug.
🍋 Italian Grandma’s Lemon Custard Cake
Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 1–2 hours
🧾 Ingredients:
For the Cake:
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4 large eggs, room temperature (separated)
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¾ cup (150g) granulated sugar
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½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
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Zest of 2 lemons
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½ cup (60g) all-purpose flour
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1¾ cups (420ml) whole milk, lukewarm
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⅓ cup (80ml) fresh lemon juice
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1 tsp pure vanilla extract
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Pinch of salt
For Serving (optional):
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Powdered sugar, for dusting
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Fresh berries or lemon slices
🥣 Instructions:
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Preheat the Oven:
Preheat to 325°F (160°C). Grease and line an 8-inch square baking dish with parchment paper (leave an overhang for lifting later). -
Beat the Egg Yolks:
In a large bowl, beat the egg yolks and sugar until pale and fluffy (about 2–3 minutes). -
Add Wet Ingredients:
Mix in the melted butter, lemon zest, vanilla extract, and lemon juice. Stir to combine. -
Add Flour:
Sift in the flour and salt, and mix until smooth. -
Add Milk:
Gradually whisk in the lukewarm milk until fully incorporated. The batter will be thin — this is normal. -
Whip Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter in 3 parts. It will look a bit lumpy and foamy. -
Bake:
Pour batter into the prepared dish. Bake for 40–50 minutes, until the top is golden and slightly firm but the center still has a little jiggle. -
Cool & Chill:
Let it cool completely at room temperature, then refrigerate for 1–2 hours to set the custard layers. -
Serve:
Dust with powdered sugar, slice carefully, and serve chilled or at room temp. Add berries or lemon slices if desired.
