Italian Grandma's Lemon Custard Cake (Print)
Light fluffy cake layers filled with creamy lemon custard, offering bright citrus flavors and old-world Italian charm.
# What You’ll Need:
→ For the Cake
01 - 1 cup (200 g) granulated sugar
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3 large eggs, separated
04 - 1 tablespoon lemon zest (from about 2 lemons)
05 - 1/4 cup (60 ml) fresh lemon juice
06 - 1/2 cup (120 ml) whole milk
07 - 1 cup (125 g) all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
→ For the Lemon Custard
10 - 1 1/2 cups (360 ml) whole milk
11 - 1/2 cup (100 g) granulated sugar
12 - 3 large egg yolks
13 - 2 tablespoons cornstarch
14 - 2 tablespoons unsalted butter
15 - 2 teaspoons lemon zest
16 - 1/4 cup (60 ml) fresh lemon juice
→ For Assembly & Garnish
17 - Powdered sugar, for dusting
18 - Thin lemon slices or curls, optional
# How To Make:
01 - Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
02 - In a large bowl, cream together the sugar and butter until pale and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the lemon zest and juice.
03 - In a separate bowl, combine flour, baking powder, and salt. Add half the dry ingredients to the wet mixture, mix gently, then add the milk. Finish with the remaining dry ingredients and mix just until incorporated.
04 - In a clean bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the batter in three additions, taking care not to deflate the mixture.
05 - Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
06 - In a saucepan, warm the milk over medium heat until just simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
07 - Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened (5–7 minutes). Remove from heat, stir in butter, lemon zest, and lemon juice. Cover with plastic wrap directly on the surface and cool completely.
08 - Once both cake and custard are cool, slice the cake horizontally in half. Spread the lemon custard evenly over the bottom layer, then top with the second cake layer.
09 - Dust with powdered sugar and garnish with lemon slices or curls if desired. Chill for 30 minutes before serving for best texture.
# Expert Tips:
01 -
- The surprise transformation in the oven creates three distinct textures from one simple batter
- Lemon flavor permeates every layer without being overwhelming or artificial
- Requires minimal hands-on time but looks like you spent all day in the kitchen
02 -
- Room temperature ingredients combine more smoothly and create a more even texture in the final cake
- The custard must be completely cool before assembly or it will melt into the cake layers
- Folding egg whites gently is the most important step, overmixing will make the cake dense instead of airy
03 -
- Separate eggs while cold, then let everything come to room temperature for better volume
- Place a kitchen towel under your mixing bowl to prevent it from sliding while folding