Italian Grandma’s Lemon Custard Cake
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.