Description
Indulge in the delightful taste of Italian Grandma’s Lemon Custard Cake – a classic recipe that combines a light sponge top with a creamy custard bottom, creating a perfect balance of flavors and textures.
Ingredients
Scale
Cake Batter:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs (separated)
- 1 tablespoon finely grated lemon zest
- ⅓ cup fresh lemon juice
- ⅓ cup all-purpose flour
- 1 cup whole milk
- ¼ teaspoon salt
Additional:
- powdered sugar (for dusting)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix butter and sugar: Cream together butter and sugar until light and fluffy.
- Add yolks and lemon: Beat in egg yolks, lemon zest, and lemon juice.
- Combine ingredients: Sift in flour and stir, then gradually whisk in milk until smooth.
- Beat egg whites: In a separate bowl, beat egg whites and salt until stiff peaks form.
- Fold in egg whites: Gently fold egg whites into the lemon batter in three additions.
- Bake: Pour batter into dish, place in a water bath, and bake for 40–45 minutes.
- Cool and chill: Let the cake cool, then chill for at least 2 hours before dusting with powdered sugar.
Notes
- This cake separates into a light sponge on top and creamy custard on the bottom.
- Best served chilled and can be topped with fresh berries or whipped cream for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
