Italian Grandma’s Lemon Custard Cake
A delightful and easy-to-make cake that combines rich, creamy texture with zesty lemon flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large fresh lemons (juice and zest) Feel free to experiment with lemon varieties.
- 3 large eggs (room temperature) Ensure they are at room temperature for a smoother batter.
- 1 cup whole milk Can be substituted with almond milk or other non-dairy milk.
- 4 tablespoons unsalted butter (melted)
Instructions
Preparation
- 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 they are evenly mixed.
- In a different bowl, whisk the eggs, milk, melted butter, and lemon zest and juice together until the mixture is smooth.
- Gradually pour the wet mixture into the dry ingredients, gently stirring until just combined. It's okay if a few small lumps remain!
- Pour the batter into your prepared cake pan and place it in the oven. Bake for 30-35 minutes or until golden brown. Use a toothpick to check if it comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust it with powdered sugar before serving.
Notes
To enjoy, serve warm or cold with powdered sugar and fresh fruit. The cake can also be enhanced with a lemon glaze or paired with berries.