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Italian Grandma’s Lemon Custard Cake

A delightful dessert that combines zesty lemon and creamy custard for a refreshing finish to any meal.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, softened Make sure to soften the butter well before mixing.
  • 2 large eggs Add eggs one at a time.
  • 1 cup whole milk For a dairy-free option, substitute with almond or soy milk.
  • Zest of 2 large lemons
  • ½ cup fresh lemon juice Best to use real lemons.
Optional Toppings
  • to taste none powdered sugar for dusting Feel free to dust with powdered sugar before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until fluffy, about 2-3 minutes.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and lemon juice, allowing the mixture to bubble slightly.
  5. In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry combination to the wet mixture, alternating with the milk.
  6. Blend until just combined; avoid overmixing.
Baking
  1. Pour the batter into your prepared cake pan and smooth the top.
  2. Bake in the preheated oven for approximately 40-50 minutes, or until a toothpick inserted comes out clean.
Cooling and Serving
  1. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
  2. Dust with powdered sugar before serving to add that extra touch of sweetness.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze wrapped tightly to prevent freezer burn. Let thaw in the refrigerator overnight.