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–+ servings
Maya

Italian Grandma’s Lemon Custard Cake delights with its charm!

Italian Grandma’s Lemon Custard Cake is a delightful dessert that combines the tangy flavor of lemon with a creamy custard texture, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 tablespoon lemon zest about 1 lemon
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs separated
  • 1/2 teaspoon cream of tartar
  • Powdered sugar for dusting optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the milk, granulated sugar, melted butter, lemon zest, lemon juice, vanilla extract, and salt until well combined.
  3. Gradually add the flour to the mixture, whisking until smooth and free of lumps.
  4. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
  5. In another bowl, whisk the egg yolks until pale and slightly thickened. Gently fold the egg yolks into the milk mixture until combined.
  6. Carefully fold the beaten egg whites into the batter, being cautious not to deflate the mixture.
  7. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then invert onto a serving plate. Remove the parchment paper and let it cool completely.
  9. Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 80mgSodium: 150mgSugar: 10g

Notes

  • For a richer flavor, substitute half of the milk with heavy cream.
  • Add a handful of fresh blueberries or raspberries to the batter for a fruity twist.

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