The Italian Grandma’s Lemon Custard Cake – Easy Authentic Italian Dessert Recipe
The Italian Grandma’s lemon custard cake is a timeless recipe full of tradition and flavor. With a delicate sponge cake base and a luscious lemon custard filling, this dessert is rich, comforting, and perfect for holidays, Sunday dinners, or whenever you crave a taste of authentic Italian baking.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Saucepan
- Baking pan (9-inch round or square)
- Cooling rack
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour (or almond flour for gluten-free)
- Zest of 2 fresh lemons
- 2 cups whole milk
- ½ cup sugar (for custard)
- 2 tbsp cornstarch
- Pinch of salt
- Optional: powdered sugar or candied lemon peel for garnish
Instructions
- Prepare Sponge Batter: Whisk eggs and sugar until pale and fluffy. Fold in flour and lemon zest.
- Make Custard: Heat milk, sugar, and lemon zest in a saucepan. Whisk in cornstarch until thickened.
- Layer & Bake: Pour sponge batter into greased pan. Spread custard evenly on top. Bake at 350°F (175°C) for 35–40 minutes until golden.
- Cool: Allow cake to cool completely before slicing for clean layers.
- Serve: Dust with powdered sugar or garnish with candied peel.
Notes
- Add limoncello to custard for a boozy kick.
- Swap custard with ricotta cream for variation.
- Bake in mini ramekins for party portions.
- Gluten-free option: use almond flour.
- Rest cake overnight for deeper flavor.