Name: Italian Grandma’s Lemon Custard Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 cup all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons lemon zest; 1/4 cup freshly squeezed lemon juice; 3 large eggs, beaten; 1/2 cup whole milk, at room temperature; 1/2 cup unsalted butter, melted and cooled slightly; 1 cup milk for custard filling; 2 tablespoons cornstarch mixed with an equal amount of cold water; 1/2 cup sugar for custard filling; 1 tablespoon freshly squeezed lemon juice for custard filling

Ingredients

Scale

1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon zest
1/4 cup freshly squeezed lemon juice
3 large eggs, beaten
1/2 cup whole milk, at room temperature
1/2 cup unsalted butter, melted and cooled slightly
1 cup milk for custard filling
2 tablespoons cornstarch mixed with an equal amount of cold water
1/2 cup sugar for custard filling
1 tablespoon freshly squeezed lemon juice for custard filling

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour to prevent sticking.
In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt until evenly combined.
In another bowl, combine 3 large eggs (beaten), ½ cup of whole milk at room temperature, ½ cup of melted unsalted butter (cooled slightly), ¼ cup of freshly squeezed lemon juice, and 2 tablespoons of lemon zest. Mix well until smooth.
Pour the wet ingredients into the bowl with dry ingredients. Stir gently until just combined—no need to overmix; lumps are totally fine!
Pour the batter into your prepared cake pan. Bake in the preheated oven for about 30-35 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
While the cake is baking, whisk together in a saucepan over medium heat: 1 cup of milk, 2 tablespoons of cornstarch mixed with an equal amount of cold water (to prevent clumping), ½ cup of sugar, and another tablespoon of freshly squeezed lemon juice. Stir constantly until thickened—about five minutes should do it!
Once your cake has cooled completely in its pan, carefully remove it from the pan onto a serving plate. Top it with your warm lemon custard filling before serving.

Notes

Store leftovers in an airtight container.

Reheat gently in the microwave.

Serve with fresh berries garnish.

Let cake cool completely before slicing.

Author: Emily
Prep Time: 30 minutes
Cook Time: 45 minutes
Method: Bake

Nutrition

Calories: 250 kcal
Sugar: 20g
Sodium: 150mg
Fat: 10g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 25mg