Description
Bright, creamy, and bursting with fresh lemon flavor, Italian Grandma’s Lemon Custard Cake is a comforting classic that makes the perfect quick breakfast, easy dessert, or crowd-pleasing snack. The cake bakes into two luscious layers—a soft, airy sponge above a velvety lemon custard—delivering a sweet taste of Italy in every bite. This recipe is perfect for breakfast ideas, dinner ideas, and easy recipes to wow your friends and family. With simple ingredients and classic flavors, it’s one of those food ideas you’ll make again and again!
Ingredients
4 large eggs, separated
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
3/4 cup all-purpose flour
2 lemons, zested and juiced (about 1/3 cup juice + 2 tbsp zest)
1 1/2 cups whole milk, at room temperature
1/4 teaspoon salt
Powdered sugar, for dusting
Instructions
1. Preheat oven to 325°F (160°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Separate the eggs. Beat egg whites in a clean bowl until stiff peaks form, then set aside.
3. In a large mixing bowl, whisk egg yolks with granulated sugar until pale and creamy.
4. Add lemon zest, lemon juice, and melted butter to the yolk mixture. Whisk until combined.
5. Sift in the flour and salt, gently mixing to combine.
6. Slowly whisk in the milk until the batter is smooth and thin.
7. Gently fold in the beaten egg whites, a third at a time, until just incorporated (the batter will be slightly lumpy and runny).
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 45–55 minutes, or until the top is golden and the center wobbles slightly.
10. Cool completely in the pan, then refrigerate for at least 2 hours.
11. Remove from the pan, dust with powdered sugar, and slice to serve.
Notes
For a lighter flavor, substitute Meyer lemons if available—they add a floral sweetness.
Allow the cake to chill fully before slicing for the neatest layers and best texture.
Serve with berries, whipped cream, or a shot of espresso for a true Italian treat!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 225
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 110mg
Keywords: quick breakfast, easy dessert, lemon custard cake, Italian cake, breakfast ideas, dinner ideas, easy recipe, food ideas