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Italian Grandma’s Lemon Custard Cake

Enjoy this easy Italian Lemon Custard Cake with a soft, fluffy texture, creamy custard, and refreshing zesty lemon flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 265 kcal

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

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.

Notes

  • Fresh Lemons Are Key: For the brightest flavor, always use fresh lemons for both zest and juice. Bottled lemon juice lacks the aroma and freshness that make this cake special.
  • Room Temperature Ingredients: Make sure eggs and milk are at room temperature to help create a light, fluffy cake. Cold ingredients can lead to a denser texture.