Go Back

Italian Grandma's Lemon Custard Cake

A light, airy Italian cake that forms three layers naturally during baking: a soft base, creamy lemon custard center, and delicate sponge top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: Autumn, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 4 eggs separated
  • 1 cup granulated sugar
  • 2 lemons zested
  • 0.5 cup fresh lemon juice
  • 0.5 cup unsalted butter melted
  • 1 cup all-purpose flour
  • 2 cups whole milk lukewarm
  • 1 tsp vanilla extract
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Line an 8x8 pan with parchment.
  2. Whisk egg yolks with sugar until pale. Add zest, juice, and melted butter.
  3. Mix in flour, then slowly add lukewarm milk and vanilla.
  4. Beat egg whites to stiff peaks and fold gently into batter.
  5. Pour into pan and bake 45–55 minutes until golden and slightly jiggly.
  6. Cool fully, then dust with powdered sugar before slicing.

Notes

Do not overmix; keeping some egg-white clouds creates the signature custard layers.