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–+ servings
Delicious Italian Grandma's Lemon Custard Cake with a creamy texture and lemon zest.
Clara Whitley

Italian Grandma’s Lemon Custard Cake

A delightful cake that separates into three layers of fluffy cake, creamy custard, and a light crust, infused with zesty lemon flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar can use coconut sugar for a healthier twist
  • 1/2 cup unsalted butter, melted or coconut oil for a dairy-free option
  • 2 large eggs
  • 1 cup whole milk or almond milk for a vegan option
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon zest of lemon
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the sugar and melted butter until smooth and glossy.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
  4. Pour in the milk, followed by the fresh lemon juice and zest. Stir gently.
  5. Add the flour, baking powder, and salt to the mixture. Gently mix until just combined.
  6. Pour the batter into an ungreased 9-inch round baking pan.
Baking
  1. Bake in the preheated oven for about 40-45 minutes, or until the top is golden and a toothpick comes out clean from the center.
  2. Let the cake cool before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 80mgSugar: 16g

Notes

Try swapping lemon for other citrus like orange or lime for a different twist. For a vegan version, replace eggs with flax eggs and use unsweetened almond milk. Mini versions can be made in muffin tins or ramekins.

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