Imagine a dessert that magically separates into a light sponge, a creamy custard, and a zesty lemon curd as it bakes. This Refreshing Italian Lemon Custard Cake Recipe delivers exactly that—a bright, sunny flavor and a stunningly elegant texture. After perfecting this method through multiple tests, I can confirm that using fresh lemons and room-temperature eggs is the secret to its perfect, cloud-like layers.

Italian Grandma’s Lemon Custard Cake

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Author: Dorothy Miller

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
2 large fresh lemons (zest and juice)
3 large eggs (room temperature)
1 cup whole milk
4 tablespoons unsalted butter (melted)

Instructions

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a large bowl, whisk together the flour and sugar until combined.

In another bowl, whisk the eggs, milk, melted butter, lemon zest, and juice until smooth.
Gradually add the wet mixture to the dry ingredients while stirring gently until just combined; small lumps are acceptable.

Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown, using a toothpick to check for doneness.
Let cool in the pan for 10 minutes before transferring to a wire rack; dust with powdered sugar before serving.

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Italian Grandma’s Lemon Custard Cake Recipe