Italian Grandma’s Lemon Custard Cake

Soft cake, creamy custard, and bright lemon flavor

This Italian Grandma’s Lemon Custard Cake is the kind of dessert passed down through generations. With a light sponge top and a silky lemon custard base, it magically separates into layers as it bakes. Fragrant with fresh lemon zest and delicately sweet, this cake is simple, elegant, and deeply comforting—just like Nonna used to make.

Ingredients (Serves 8)

4 large eggs, separated
150 g (¾ cup) granulated sugar
115 g (½ cup) unsalted butter, melted and cooled
120 g (1 cup) all-purpose flour
500 ml (2 cups) whole milk, lukewarm
Zest of 2 lemons
60 ml (¼ cup) fresh lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar, for dusting

Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 165°C (330°F).
Grease and line an 8-inch (20 cm) round or square pan with parchment paper.

Step 2: Whip Egg Whites

In a clean bowl, beat egg whites with salt until stiff peaks form.
Set aside.

Tip: Properly whipped whites are key to the cake’s light top layer.

Step 3: Make the Lemon Custard Batter

In a large bowl, beat egg yolks with sugar until pale and creamy.
Slowly whisk in melted butter, lemon zest, lemon juice, and vanilla.
Add flour and mix until smooth.
Gradually pour in lukewarm milk, whisking gently.

The batter will be thin—this is exactly what creates the custard layer.

Step 4: Fold in Egg Whites

Gently fold egg whites into the batter in three additions.
Do not overmix; visible white streaks are normal.

Step 5: Bake

Pour batter into prepared pan.
Bake for 50–60 minutes, until the top is lightly golden and the center has a gentle wobble.

If browning too quickly, loosely tent with foil.

Step 6: Cool and Set

Cool completely in the pan.
Refrigerate for at least 2 hours before slicing to allow custard to fully set.

Texture & Flavor

As it bakes, the cake naturally forms:

a light sponge top
a silky lemon custard base

No layering required—just kitchen magic.

Tips from Nonna’s Kitchen

Use fresh lemons only for authentic flavor.
Low oven temperature is essential for custard texture.
Chill before serving for clean slices and best taste.
Dust just before serving with powdered sugar.

Variations

Orange Custard Cake: Replace lemon with orange zest and juice.
Limoncello Twist: Add 1 tablespoon limoncello to the batter.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Serving Suggestions

Serve chilled or at room temperature with:

fresh berries
whipped cream
espresso or cappuccino

Storage

Store covered in the refrigerator for up to 3 days.

Why You’ll Love This Cake

Simple pantry ingredients
No frosting needed
Elegant yet rustic
Perfect make-ahead dessert
Classic Italian home-baking charm