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Italian Grandma’s Lemon Custard Cake

A soft European-style cake that bakes into delicate layers with a creamy lemon custard center.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: European, Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 4 eggs separated
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.75 cup all-purpose flour
  • 2 cups whole milk lukewarm
  • 2 tbsp lemon zest fresh
  • 0.25 cup lemon juice fresh
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • 8-inch baking pan

Method
 

  1. Preheat oven to 325°F (160°C) and line an 8-inch pan with parchment.
  2. Beat egg whites until stiff peaks form and set aside.
  3. Whisk egg yolks with sugar until pale and creamy.
  4. Add melted butter, vanilla, lemon zest, and lemon juice.
  5. Whisk in flour followed by milk until batter is smooth and thin.
  6. Fold in egg whites gently.
  7. Pour into pan and bake 55–60 minutes until lightly golden.
  8. Cool completely and refrigerate before slicing.

Notes

Chilling enhances the custard texture and clean slicing.