Description
Italian Grandma’s Lemon Custard Cake is a delightful dessert that beautifully combines a light sponge layer with a soft, creamy custard base. This classic Italian recipe features fresh lemon juice and zest, creating a tangy and refreshing flavor that’s balanced with the richness of eggs and butter. Perfect for any occasion, this cake is baked to golden perfection and finished with a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 large eggs, separated
- 2 cups whole milk, lukewarm
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Serving
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and lightly grease an 8-inch square baking dish to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to create a tender texture.
- Add Egg Yolks: Add the egg yolks to the creamed mixture one at a time, beating well after each addition to ensure proper incorporation and smoothness.
- Mix in Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract to infuse the batter with bright citrus flavor and aroma.
- Add Dry Ingredients and Milk: Gradually blend in the all-purpose flour and salt. Then slowly pour in the lukewarm milk while mixing continuously until the batter is smooth and homogenous.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, which will help create the light sponge layer on the cake’s surface.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the lemon batter until just combined, being careful not to deflate the mixture and maintain its airy texture.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 45 to 50 minutes. The cake is done when the top is lightly golden and the center still jiggles slightly.
- Cool and Serve: Let the cake cool completely in the baking dish. Before serving, dust with powdered sugar for a beautiful finishing touch and added sweetness.
Notes
- The cake will naturally separate into two layers during baking, with a light sponge on top and creamy custard underneath.
- For a stronger lemon flavor, consider adding a few extra drops of lemon extract to the batter.
- Store any leftovers in the refrigerator and enjoy the cake chilled or at room temperature for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
