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Italian Grandma’s Lemon Custard Cake

A delightful cake with zesty lemon flavor and a custard-like texture, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened or Halal-certified butter
  • 2 large eggs
  • 1 cup milk can substitute with almond milk or oat milk for dairy-free option
  • 1 cup all-purpose flour or substitute with gluten-free flour blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large lemon zest
  • 1/4 cup freshly squeezed lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.
  3. Gradually stir in the milk, lemon zest, and lemon juice until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredient mixture, stirring just until combined—don’t over-mix!
Baking
  1. Pour the batter into your prepared cake pan. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar or top with your favorite fruit before serving.

Notes

For best results, ensure your butter is at room temperature before creaming. Avoid overbaking by checking the cake in the last few minutes.