Italian Grandma’s Lemon Custard Cake – Classic, Creamy & Zesty
Delight in the timeless flavors of Italian Grandma’s Lemon Custard Cake! Soft, buttery cake layered with creamy, tangy lemon custard makes for a classic dessert that’s perfect for holidays, brunch, or any special occasion. Easy to make and full of authentic Italian charm, this cake is a family favorite that will transport you straight to grandma’s kitchen with every bite.
Equipment
- 9-inch round cake pan or springform
- Mixing bowls, whisk, spatula
- Zester or microplane
- Hand mixer or stand mixer
- Saucepan for custard
- Cooling rack
- Serrated knife for slicing
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1 ½ cups (180 g) cake flour (or all-purpose)
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract (optional)
For the Lemon Custard:
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) fresh lemon juice (2–3 lemons)
- Zest of 2 lemons
- ½ cup (120 ml) milk or cream
- 1 tsp cornstarch (optional, for stability)
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries or mint
Instructions
Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well. Stir in vanilla if using.
- Fold in sifted flour, baking powder, and salt gently until combined.
- Pour into prepared pan and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
Custard:
- In a saucepan, whisk eggs, sugar, lemon juice, and zest.
- Slowly add milk while whisking continuously to temper eggs.
- Heat over medium-low, stirring constantly until thickened. Remove from heat and cool slightly.
- Optional: stir in cornstarch for extra stability.
Assembly:
- Slice cooled cake horizontally if desired.
- Spread slightly cooled custard evenly over the cake layer(s).
- Chill slightly before serving.
- Dust with powdered sugar or drizzle glaze, and garnish with berries or mint if desired.
Notes
- Make-Ahead: Cake and custard can be prepared in advance; assemble 1 day before serving.
- Freezing: Freeze cake and custard separately; assemble after thawing for best results.
- Flavor Variations: Add blueberries, Limoncello, or nuts for unique twists.
- Lightened-Up Option: Use Greek yogurt or almond milk instead of cream and reduce sugar for a lower-calorie version.
- Custard Tips: Chill slightly before spreading to prevent runny layers.