Name: Italian Grandma’s Lemon Custard Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; Zest and juice of 2 large fresh lemons; 3 large eggs, room temperature; 1 cup whole milk; 4 tbsp unsalted butter, melted

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Discover the charm of homemade Italian desserts with this Italian Grandma’s Lemon Custard Cake. Soft, fluffy, and laced with tangy lemon custard, this cake brings a slice of Italy straight to your kitchen. Its golden hue, creamy texture, and refreshing citrus flavor make it an irresistible treat for family gatherings, weekend desserts, or anytime you crave a sweet indulgence.

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Ingredients

1 cup all-purpose flour
1 cup granulated sugar
Zest and juice of 2 large fresh lemons
3 large eggs, room temperature
1 cup whole milk
4 tablespoons unsalted butter, melted

Instructions

Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or nonstick spray.
Mix Dry Ingredients
In a large bowl, whisk together the flour and sugar until well combined.
Whisk Wet Ingredients
In another bowl, combine eggs, milk, melted butter, lemon zest, and lemon juice. Whisk until smooth and frothy.
Combine & Stir
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Small lumps are okay—do not overmix.
Bake the Cake
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and slice into generous portions.

Pro Tips

Always use fresh lemons for the brightest flavor.
Room temperature eggs create a fluffier, more tender cake.
Don’t overmix the batter; small lumps ensure a light texture.
Use an oven thermometer to guarantee accurate baking temperature.

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Why This Recipe Works

Combines fluffy cake with creamy custard for a rich, indulgent dessert.
Bright lemon flavor makes it refreshing and perfect for all seasons.
Easy-to-follow steps make it approachable for beginner and experienced bakers alike.
Versatile: enjoy warm, chilled, or as part of a layered dessert.

Substitutions & Variations

Swap lemons for oranges or limes for a different citrus twist.
Fold in fresh berries for a colorful surprise.
Use almond milk instead of whole milk for a dairy-free version.

Make-Ahead, Storage & Reheating Guide

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat individual slices in the microwave for 10-15 seconds to enjoy a fresh-baked taste.

Serving Ideas

Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Serve alongside fresh berries for a light, elegant presentation.
Perfect with afternoon tea or coffee.

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Nutrition (Per Serving Estimate)

Calories: 265
Sugar: 24g
Sodium: 103mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

Frequently Asked Questions

Q: Can I use bottled lemon juice?
A: Fresh lemons are best for flavor and zest; bottled juice won’t provide the same brightness.

Q: How long should I bake the cake?
A: Bake for 30-35 minutes at 350°F (175°C) until a toothpick comes out clean.

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Q: Can I make this dairy-free?
A: Yes, substitute milk with almond or oat milk and use plant-based butter.

Q: How should I store leftover cake?
A: Keep it in an airtight container in the fridge for up to 3 days.

Italian Grandma’s Lemon Custard Cake is a light, zesty, and creamy dessert that brings the warmth of Italian baking to your home. With simple ingredients and straightforward steps, you can create a show-stopping treat that delights every guest. Whether you serve it warm, chilled, or with a scoop of ice cream, this cake is guaranteed to brighten your dessert table and your day.