Description
Italian Grandma’s Lemon Custard Cake is a beautifully delicate dessert that perfectly balances light, airy cake with a luscious, creamy custard layer. This traditional recipe has been passed down through generations, known for its simple ingredients and elegant results. As it bakes, the batter magically separates into two distinct layers—a soft sponge cake on top and a silky lemon custard underneath.
Ingredients
- 4 large eggs (separated)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 2 cups milk (lukewarm)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Instructions
Step 1:
Preheat your oven to 170°C (340°F). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2:
Separate the eggs. In a large bowl, beat the egg yolks with sugar until pale and creamy. Add the melted butter, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
Step 3:
Gradually add the flour and salt, stirring until fully combined. Slowly pour in the lukewarm milk, mixing continuously to create a thin batter.
Step 4:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in batches. The mixture will look slightly lumpy—this is normal.
Step 5:
Pour the batter into the prepared baking dish. Bake for 45–55 minutes, or until the top is lightly golden and set. Allow the cake to cool completely before dusting with powdered sugar and slicing.
Notes
The batter will be very thin before baking—this is essential for creating the custard layer. Avoid overmixing when folding in egg whites to maintain the cake’s light texture. Bake in a water bath if you want an even creamier custard consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 280 kcal
- Sodium: 120mg
- Protein: 6g