Italian Grandma’s Lemon Custard Cake Recipe
Introduction
Italian Grandma’s Lemon Custard Cake is a classic dessert that combines a tender cake with a creamy lemon custard filling. Its bright citrus flavor and smooth texture make it a delightful treat that’s simple to prepare and perfect for any occasion.
Ingredients
- 4 large eggs
- 1 cup sugar
- 2 cups milk
- Zest of 2 lemons
- 1 cup all-purpose flour
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- Step 2: In a large bowl, whisk together the eggs and sugar until smooth and slightly frothy.
- Step 3: Add the milk and lemon zest to the egg mixture and stir to combine.
- Step 4: Gradually sift in the flour, folding gently until the batter is smooth and well mixed.
- Step 5: Pour the custard batter into the prepared baking dish.
- Step 6: Bake for about 40-45 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
- Step 7: Remove from the oven and allow the cake to cool before serving. This cake is delicious served warm or chilled.
Tips & Variations
- For extra lemon flavor, add a tablespoon of fresh lemon juice to the batter along with the zest.
- Try sprinkling powdered sugar on top before serving for a pretty finish.
- If you prefer a richer custard, substitute half of the milk with cream.
- Serve with fresh berries or a dollop of whipped cream for added texture and flavor.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or enjoy cold. This cake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use lemon extract instead of fresh lemon zest?
Yes, you can substitute fresh lemon zest with 1 to 2 teaspoons of lemon extract. However, fresh zest provides a brighter, more natural flavor.
Is this cake gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. You can try substituting a gluten-free flour blend, but results may vary.
PrintItalian Grandma’s Lemon Custard Cake Recipe
Italian Grandma’s Lemon Custard Cake is a nostalgic, tender dessert featuring a smooth lemon-infused custard base baked into a delicate cake. With simple ingredients like eggs, sugar, milk, lemon zest, and flour, this recipe yields a comforting treat that showcases bright citrus notes and a creamy texture, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Custard Batter
- 4 large eggs
- 1 cup granulated sugar
- 1 1/2 cups whole milk
- Zest of 2 lemons
- 1 cup all-purpose flour
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the eggs and sugar until the mixture is smooth and slightly thickened. Gradually add the milk while continuing to whisk to combine.
- Add lemon zest and flour: Stir in the lemon zest to infuse the batter with bright citrus flavor. Sift the flour and gently fold it into the mixture until fully incorporated and smooth without lumps.
- Pour and bake: Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper. Pour the custard batter into the pan and place it in the oven. Bake for approximately 40-45 minutes or until the custard is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean with a slight moist crumb.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving. This allows the custard to fully set and enhances the texture.
Notes
- Use fresh lemons for the zest to maximize citrus aroma and flavor.
- If you prefer a sweeter cake, you can sprinkle powdered sugar on top before serving.
- This cake is best enjoyed within 2 days, stored covered in the refrigerator.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: Italian lemon cake, lemon custard cake, grandma’s cake, rustic Italian dessert, baked custard cake
