Italian Grandma's Lemon Custard Cake
A timeless Italian dessert combining fluffy cake and silky lemon custard. Zesty, creamy, and tender, this cake separates into two layers as it bakes—perfect for family gatherings or nostalgic treats.
Servings: 8 servings
Calories: 180kcal
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 1/4 cup fresh lemon juice
- 1 1/2 cups whole milk
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F (165°C) and grease an 8x8-inch baking dish.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat egg yolks and sugar until light and creamy.
- Add melted butter, vanilla, lemon zest, and lemon juice to the yolk mixture. Mix until smooth.
- Gradually add the dry ingredient mixture and milk, alternating and finishing with dry ingredients. Mix until smooth.
- Beat egg whites until stiff peaks form and gently fold into the batter.
- Spread into the prepared baking dish and bake for 40 to 50 minutes until golden. Let cool slightly before dusting with powdered sugar.
Notes
Use parchment paper for easy removal. Avoid overmixing after folding in egg whites. Serve at room temperature for the best texture.