Description
This Italian Grandma’s Lemon Custard Cake is a layered dessert with a lightly golden crust, soft spongy top, and silky lemon custard underneath. A simple yet elegant treat that blends zesty lemon with creamy textures for a nostalgic, refreshing dessert.
Ingredients
4 large eggs, separated
3/4 cup granulated sugar
1/2 cup all-purpose flour
2 cups whole milk
1/2 cup unsalted butter, melted
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- 1. Separate the eggs, placing the yolks in one bowl and the whites in another.
- Beat the egg whites with an electric mixer until stiff peaks form
- . Set aside. In a separate bowl, beat the egg yolks with the sugar until pale and creamy.
- Add melted butter, lemon zest, lemon juice, vanilla extract, and salt to the yolk mixture.
- Mix well. Sift in the flour and whisk until fully incorporated.
- Slowly pour in the milk while whisking. The batter will be thin.
- Gently fold the egg whites into the batter in three parts, leaving some small clumps.
- Pour the batter into a greased and parchment-lined 9-inch springform pan.
- Bake at 325°F (165°C) for 45–55 minutes or until golden and just set.
- Cool completely, then refrigerate at least 2 hours before serving.
- Dust with powdered sugar and garnish with mint or lemon slices before serving.
Notes
Always use room-temperature eggs for easier whipping and better volume.
Do not overmix when folding the egg whites—clumps are necessary for layers to form.
Let the cake rest fully before cutting to allow the custard to set perfectly.