Description
Indulge in the delightful flavors of an Italian Grandma’s Lemon Custard Cake, a classic recipe that combines a luscious custard layer with a light and airy lemon-infused cake batter, all dusted with powdered sugar for a perfect finish.
Ingredients
Scale
Cake Batter:
- 4 large eggs (separated)
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup whole milk (room temperature)
- zest of 2 lemons
- ¼ cup fresh lemon juice
- pinch of salt
Custard Layer:
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- zest of 1 lemon
- 1 teaspoon pure vanilla extract
- pinch of salt
Topping:
- Powdered sugar for dusting
Instructions
- Prepare the Custard Layer – In a medium saucepan, heat milk and lemon zest until steaming. Whisk egg yolks, sugar, cornstarch, and salt. Slowly add hot milk, whisking. Cook until thickened, then stir in vanilla.
- Make the Cake Batter – Preheat oven. Beat butter and sugar, add egg yolks, zest, and lemon juice. Whisk dry ingredients and add to wet, alternating with milk.
- Whip Egg Whites – Beat egg whites until stiff peaks form and fold into the batter.
- Assemble and Bake – Layer batter and custard, bake until golden.
- Cool and Serve – Cool, dust with powdered sugar, and slice.
Notes
- This cake is even better after resting overnight as the flavors meld.
- Serve slightly chilled or at room temperature.
- You can add a tablespoon of limoncello to the custard for an authentic Italian twist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
