I remember the first time I baked this cake in my own kitchen. The aroma of fresh lemons mixed with the sweet custard instantly transported me to my Italian grandmother’s cozy kitchen. She had a knack for turning simple ingredients into unforgettable desserts, and this lemon custard cake was one of her specialties. Every bite brought a perfect balance of tangy and sweet, with a soft, golden sponge that melted in your mouth. Baking this recipe feels like carrying on a beautiful family tradition, and I love sharing it with friends and family because it’s a cake that always brings people together.
You will love this recipe for several reasons. First, it’s incredibly versatile. Serve it as a dessert after dinner, enjoy it with a cup of tea during the afternoon, or even pack a slice in your lunchbox for a sweet treat on the go. It’s light yet indulgent, making it suitable for every occasion. Second, it’s affordable. With just a few pantry staples—eggs, sugar, butter, milk, flour, and fresh lemons—you can create a dessert that tastes luxurious without breaking the bank.
The ingredients are simple but essential for achieving the perfect flavor and texture: fresh lemons for that bright citrus note, eggs for a rich and creamy custard, milk to keep the custard smooth, butter for tenderness, sugar for sweetness, and flour to give structure to the sponge. Each ingredient plays a crucial role, and the harmony between them is what makes this cake extraordinary.
Whether you’re an experienced baker or just starting, this cake is forgiving enough to adapt to your preferences. You can add a light dusting of powdered sugar, a drizzle of lemon glaze, or even fold in some fresh berries to elevate the flavor. Its versatility makes it a favorite in my kitchen, and I’m confident it will become a staple in yours too. The combination of affordability, simplicity, and nostalgia makes this Italian Grandma’s Lemon Custard Cake a recipe you’ll return to time and time again.
How to Prepare Italian Grandma’s Lemon Custard Cake
Preparing this cake is easier than it seems, and following the steps carefully ensures a perfectly tender sponge with creamy lemon custard in every bite. It’s quick, straightforward, and fully customizable, making it ideal for bakers of all skill levels.
Step-by-Step Instructions
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Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter and lightly dust it with flour, making sure to shake off any excess. This ensures your cake will release easily after baking.
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Prepare the sponge batter: In a large mixing bowl, beat 4 large eggs with 1 cup of sugar using an electric mixer on medium speed until the mixture is pale and fluffy, about 5 minutes. This aerates the eggs, giving your cake a light texture.
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Add wet ingredients: Gradually add ½ cup of melted butter and ½ cup of milk to the egg mixture while gently folding with a spatula. Stir in the zest of 2 fresh lemons to infuse the batter with a bright citrus flavor.
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Incorporate dry ingredients: Sift 1 ½ cups of all-purpose flour with 1 ½ teaspoons of baking powder into the mixture. Gently fold the flour in using a spatula, ensuring no lumps remain while keeping the batter light and airy.
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Pour and bake: Pour the batter evenly into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. While the cake bakes, it’s time to prepare the custard filling.
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Prepare the lemon custard: In a medium saucepan, whisk together 3 large egg yolks, ¾ cup of sugar, 2 tablespoons of flour, and the juice of 2 lemons. Gradually add 1 cup of milk while stirring continuously to prevent lumps. Cook over medium heat, stirring constantly until the mixture thickens to a creamy custard consistency. Remove from heat and allow it to cool slightly.
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Assemble the cake: Once the sponge is fully cooled, carefully slice it horizontally into two layers. Spread the lemon custard evenly over the bottom layer, then place the top layer back on. You can dust with powdered sugar or add a thin layer of lemon glaze for extra flavor.
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Chill and serve: Refrigerate the assembled cake for at least 2 hours to allow the custard to set properly. Slice and serve chilled or at room temperature.
This cake is highly customizable. You can add a touch of vanilla extract to the custard, fold in fresh raspberries, or even top it with whipped cream. It is popular with many people because of its light texture, refreshing citrus flavor, and creamy custard filling. Whether for family gatherings, casual tea time, or special celebrations, this cake always impresses.
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Italian Grandma’s Lemon Custard Cake – Classic Recipe
This Italian Grandma’s Lemon Custard Cake is a classic dessert combining a soft, tender sponge with a rich, creamy lemon custard. Perfect for any occasion, it’s light, flavorful, and brings a touch of nostalgia to every bite.
- Total Time: 50 minutes
- Yield: 10 1x
Ingredients
- 4 large eggs
- 1 cup sugar
- ½ cup melted butter
- ½ cup milk
- Zest of 2 lemons
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
For the custard:
- 3 large egg yolks
- ¾ cup sugar
- 2 tbsp flour
- Juice of 2 lemons
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter. Lightly dust with flour, shaking off excess.
- In a large bowl, beat 4 eggs with 1 cup sugar until pale and fluffy, about 5 minutes.
- Gradually fold in ½ cup melted butter and ½ cup milk, then stir in the lemon zest.
- Sift 1 ½ cups flour with 1 ½ tsp baking powder and gently fold into the batter until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Allow the sponge to cool completely.
- Prepare the custard: whisk 3 egg yolks, ¾ cup sugar, 2 tbsp flour, and lemon juice. Gradually add 1 cup milk while stirring. Cook over medium heat, stirring constantly until thickened. Cool slightly.
- Slice the cooled sponge horizontally into two layers. Spread custard evenly over the bottom layer, then place the top layer back on. Optionally dust with powdered sugar or drizzle with lemon glaze.
- Chill for at least 2 hours before slicing and serving.
Notes
Customize with fresh berries, a light glaze, or a touch of vanilla in the custard.
Ensure the sponge is fully cooled before assembling to prevent the custard from melting.
- Prep Time: 20
- Cook Time: 30
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the sponge and custard a day in advance. Assemble the cake and refrigerate it for up to 2 days. This also helps the custard set perfectly.
2. Can I use store-bought custard instead of making it from scratch?
Absolutely. While homemade custard gives the best flavor and texture, a high-quality store-bought custard can be used as a convenient alternative.
3. Can I substitute the milk or butter?
Yes, you can use plant-based milk and dairy-free butter alternatives if needed. Keep in mind that the texture might be slightly different, but it will still taste delicious.
4. How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days. For best results, bring slices to room temperature before serving.
5. Can I freeze this cake?
You can freeze the sponge separately for up to 1 month. However, it’s best not to freeze the custard-filled cake, as the texture may change when thawed.
6. Can I adjust the sweetness or lemon flavor?
Yes, you can reduce sugar slightly or add more lemon zest or juice according to your taste preference. Just be careful not to alter the custard consistency too much.