Delicious Italian Grandma’s Lemon Custard Cake That Delights
Experience the warmth of Delicious Italian Grandma’s Lemon Custard Cake, combining lemony freshness and creamy custard in a delightful dessert.
Servings: 8 slices
Calories: 210kcal
Equipment
- 9-inch springform pan
- Mixing bowls
- Whisk
- Sifter
- electric mixer
Ingredients
For the Custard
- 4 large eggs (separated) Use room-temperature eggs for better volume and fluffiness.
- 3/4 cup granulated sugar Adds the right amount of sweetness to balance the tang.
- 1/2 cup all-purpose flour Substitute with a 1:1 gluten-free flour blend if gluten-free.
- 2 cups whole milk Ensures a creamy, rich texture.
- 1/2 cup unsalted butter (melted) Adds moist richness; substitute with coconut oil for dairy-free.
For the Flavor
- 1 tablespoon lemon zest Fresh zest amplifies lemony brightness.
- 1/4 cup fresh lemon juice Always use fresh juice for better flavor.
- 1 teaspoon vanilla extract Optional but recommended for depth.
- 1/4 teaspoon salt Balances sweetness and enhances flavor.
Instructions
How to Make Delicious Italian Grandma’s Lemon Custard Cake
- Begin by separating the eggs into whites and yolks; place the whites in one bowl and the yolks in another.
- Beat the yolks with the granulated sugar until pale and creamy, about 2-3 minutes.
- Add melted butter, lemon zest, lemon juice, vanilla extract, and salt to yolk mixture and mix until combined.
- Sift in the flour and gently whisk until just combined, then gradually stir in the milk until smooth.
- Carefully fold the whipped egg whites into the batter in three additions.
- Pour the batter into a greased and parchment-lined 9-inch springform pan and bake at 325°F (165°C) for 45-55 minutes.
- Allow the cake to cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Dust with powdered sugar and garnish with lemon zest or mint for a lovely presentation.