Italian Grandma’s Lemon Custard Cake
Highlighted under: Baking & Desserts
Experience the delightful combination of zesty lemon and creamy custard in this classic Italian Grandma's Lemon Custard Cake. This easy-to-make dessert layers a light lemon sponge cake with velvety custard, creating a treat that's perfect for any occasion. Ideal for family gatherings or a sweet finish to a meal, this cake is sure to become a cherished favorite in your kitchen.
This cake has been passed down through generations, a staple in Italian households during family gatherings.
A Taste of Italy
This Italian Grandma’s Lemon Custard Cake embodies the heart of Italian dessert-making traditions. It captures the essence of home cooking with its simple, yet flavorful ingredients, creating a harmonious balance of texture and taste. Crafted with love, this cake is a celebration of family gatherings, holidays, and special occasions, inviting everyone to share in the joy of homemade sweets.
The cake's vibrant lemon flavor brings a refreshing twist to the palate, making it a perfect dessert for any season. Whether enjoyed during a summer picnic or as a cozy end to a winter meal, this delightful treat provides a satisfying indulgence that transcends time and trend, lovingly passed down through generations.
Perfect for Every Occasion
One of the best features of this Lemon Custard Cake is its versatility. It’s an ideal centerpiece for any occasion—birthdays, family reunions, or holiday dinners. The light and creamy layers pair beautifully with a cup of tea or coffee, making it a perfect way to wind down after a busy day or a delightful surprise for unexpected guests.
Not only does this cake taste amazing, but its stunning appearance makes for an impressive presentation. The golden sponge cake stacked with luscious custard brings a touch of elegance to your dessert table. Dust with powdered sugar or garnish with fresh berries for some added flair, and you’ll have a dish that’s as visually appealing as it is delicious.
Tips for Success
To achieve the best results with this cake, ensure that all your ingredients are at room temperature before you begin. This helps create a light, fluffy cake and prevents the batter from curdling. Additionally, be sure not to overmix the batter once you've added the flour mixture—gentle folding is key to keeping the cake texture airy.
When preparing the custard, patience is crucial. Cooking over low heat and stirring constantly ensures a smooth, velvety texture without lumps. If you notice any clumping, you can strain the mixture through a fine sieve before cooling. These small details will elevate your cake and impress anyone you serve it to!
Ingredients
For the Lemon Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Custard
- 2 cups milk
- 3/4 cup sugar
- 5 egg yolks
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
Make sure all ingredients are at room temperature for the best results.
Instructions
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in milk and lemon zest.
In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture. Pour batter into prepared pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Prepare the Custard
In a saucepan, heat milk over medium heat. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually whisk in hot milk into the egg yolk mixture. Return to the saucepan and cook over low heat, stirring constantly until thickened.
Remove from heat, stir in vanilla and lemon juice. Allow to cool slightly.
Assemble the Cake
Once the cake has cooled, cut it into layers if desired. Spread a layer of custard on top of the cake. You can add more layers and custard as needed.
Chill for an hour before serving to allow the flavors to meld.
Serve chilled and enjoy your delicious cake!
Storage and Freezing
This Lemon Custard Cake can be stored in the refrigerator for up to three days. Make sure to cover it well to preserve its moisture and flavor. If you find that it has become too dry after a few days, a light drizzle of lemon syrup can revive its vibrancy and add a deliciously moist touch.
For longer storage, consider freezing individual slices. Wrap each piece tightly in plastic wrap, then place them in an airtight container or freezer bag. When you're ready to enjoy, simply thaw at room temperature or pop in the microwave for a few seconds. You'll still get that delightful taste of fresh lemon custard with every bite.
Serving Suggestions
Enhance the flavor profile of this cake with a dollop of freshly whipped cream on top. The light, airy cream complements the tartness of the lemon and the richness of the custard. Alternatively, serve with a scoop of vanilla ice cream for a delightful contrast in temperature and texture, making it an even more indulgent treat.
For a refreshing twist, consider pairing the cake with a citrus-based sorbet or a fruit compote. Berries like strawberries, blueberries, or raspberries can add a pop of color and additional flavor to the dessert, making this cake not only a taste experience but also a feast for the eyes.
Variations and Customizations
Feel free to experiment with flavors in this Lemon Custard Cake. For a different citrus twist, substitute lime or orange zest and juice to create unique variations that cater to your preferences. You can even infuse the custard with herbs like basil or mint for an unexpected but delightful taste.
If you’re looking to make a gluten-free version, swap out the all-purpose flour for a gluten-free blend that performs well in baking. Just remember to check if your other ingredients, like baking powder, are also gluten-free. With these adjustments, everyone can enjoy this classic treat, no matter their dietary needs.
Questions About Recipes
→ Can I use store-bought custard?
Yes, store-bought custard can be used to save time.
→ How do I store leftovers?
Store leftovers in the refrigerator for up to 3 days.
Italian Grandma’s Lemon Custard Cake
Experience the delightful combination of zesty lemon and creamy custard in this classic Italian Grandma's Lemon Custard Cake. This easy-to-make dessert layers a light lemon sponge cake with velvety custard, creating a treat that's perfect for any occasion. Ideal for family gatherings or a sweet finish to a meal, this cake is sure to become a cherished favorite in your kitchen.
Created by: Charity Bowen
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Lemon Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Custard
- 2 cups milk
- 3/4 cup sugar
- 5 egg yolks
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
How-To Steps
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in milk and lemon zest.
In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture. Pour batter into prepared pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
In a saucepan, heat milk over medium heat. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually whisk in hot milk into the egg yolk mixture. Return to the saucepan and cook over low heat, stirring constantly until thickened.
Remove from heat, stir in vanilla and lemon juice. Allow to cool slightly.
Once the cake has cooled, cut it into layers if desired. Spread a layer of custard on top of the cake. You can add more layers and custard as needed.
Chill for an hour before serving to allow the flavors to meld.
Nutritional Breakdown (Per Serving)
- Calories: 320
- Fat: 15g
- Carbohydrates: 43g
- Protein: 6g