Name: Cakes Recipes – Italian Grandma’s Lemon Custard Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 3 large eggs, separated; 1 cup sugar; 1/2 cup unsalted butter, melted; 1/2 cup all-purpose flour; 1/4 cup lemon juice (freshly squeezed); 2 tablespoons lemon zest; 2 cups milk, lukewarm; Powdered sugar, for dusting

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There’s something magical about a dessert that feels like a hug from your grandma. This Italian Grandma’s Lemon Custard Cake is one of those recipes that makes you pause, breathe in the scent of fresh lemon, and smile before the first bite. I’ve made it countless times, and each one brings back memories of sunny afternoons and a kitchen filled with laughter. The beauty of this cake lies in its simplicity. It’s soft, creamy, and just the right amount of sweet—like sunshine baked into layers. The custard middle melts into the sponge, creating that rich, velvety texture that makes you wonder why every cake isn’t made this way. If you’re after the perfect treat for a weekend gathering or a quiet evening coffee, this one’s it. We’re talking about the real deal—one of those authentic cakes recipes that never disappoint. If you love the balance of tart and sweet, this italian lemon cake recipe will win you over. It’s got all the elegance of an italian lemon cream cake recipe and the cozy charm of a custard cake recipe, making it one of the best lemon cake recipes around. Some even call it a lemon curd cake recipe or a lemon poke cake recipe, but to me—it’s simply joy on a plate.

1) Key Takeaways
2) Easy Italian Grandma’s Lemon Custard Cake Recipe
3) Ingredients for Italian Grandma’s Lemon Custard Cake
4) How to Make Italian Grandma’s Lemon Custard Cake
5) Tips for Making Italian Grandma’s Lemon Custard Cake
6) Making Italian Grandma’s Lemon Custard Cake Ahead of Time
7) Storing Leftover Italian Grandma’s Lemon Custard Cake
8) Try these Dessert Recipes next!
9) Italian Grandma’s Lemon Custard Cake Recipe
10) Nutrition

1) Key Takeaways

This lemon custard cake creates a creamy, layered texture that separates during baking
You only need basic pantry ingredients and fresh lemons
Perfect balance of tart citrus and sweet, custardy softness
Great for dessert lovers who enjoy cakes recipes that feel homemade and nostalgic

2) Easy Italian Grandma’s Lemon Custard Cake Recipe

You know those desserts that just sit in your memory like a favorite story? That’s this cake. It’s the one you bake on a rainy afternoon when the kitchen smells like lemon zest and you feel a little sentimental. I first made it after finding scribbled notes from my nonna’s collection. Honestly, I didn’t expect it to become a regular, but here we are. This recipe is my go-to whenever someone needs cheering up—or when I just want cake.

The magic? It’s in how the layers form on their own while baking. You start with a single batter, but when it comes out of the oven, you’ve got a soft sponge on top and a custard layer underneath. It feels fancy, but you barely lift a finger. This is one of those cakes recipes that you keep passing on to anyone who’s ever loved lemon desserts.

I’ve made it for brunches, birthdays, and one time, just because I had too many lemons sitting on the counter. It’s the sort of Italian lemon cake recipe that feels familiar and warm, like it’s been in your family forever. We’re keeping it simple, sweet, and full of citrus sunshine. You’ll love how the Italian lemon cream cake recipe vibes pair with the cozy, custard cake recipe finish. It’s easily the best lemon cake recipe I’ve baked in years.

3) Ingredients for Italian Grandma’s Lemon Custard Cake

3 large eggs, separated: This is where the magic starts. The yolks give richness, while the whipped whites give lift. You’ll see how the batter changes texture right away.

1 cup sugar: Just the right amount of sweetness. If you like things extra tart, you could sneak in a little less, but I love this balance.

1/2 cup unsalted butter, melted: Melted butter brings a gentle richness and a soft bite to the cake. Don’t use margarine. It’s just not the same.

1/2 cup all-purpose flour: Nothing fancy here. Basic flour gives this cake its delicate structure while letting the custard layer shine.

1/4 cup lemon juice (freshly squeezed): Use fresh lemons. Bottled juice doesn’t cut it. The acidity here works with the sugar and eggs to build that creamy tang.

2 tablespoons lemon zest: Don’t skip this. The zest carries all that fragrant oil that smells like summer. It’s what makes this lemon curd cake recipe sing.

2 cups milk, lukewarm: Warm milk helps blend everything together smoothly. If it’s cold, the butter will seize up and you’ll cry into your mixing bowl. Trust me.

Powdered sugar, for dusting: A soft snow of powdered sugar on top adds the final touch. It’s like tucking your cake in with a cozy blanket.

4) How to Make Italian Grandma’s Lemon Custard Cake

Step 1. Preheat your oven to 325°F. Grease a 9-inch round baking dish. I usually use butter and a bit of flour to make sure nothing sticks. This cake deserves a clean release.

Step 2. Separate the eggs. Beat the yolks and sugar together until they turn pale and fluffy. That’s when you know they’re ready. Whisk in the melted butter, lemon juice, and zest. Then add the flour and stir until everything’s smooth and no lumps remain.

Step 3. Slowly pour in the lukewarm milk, whisking as you go. The batter will look thin. That’s okay. It’s supposed to. That’s how the custard magic happens later.

Step 4. In another bowl, beat the egg whites until they form stiff peaks. Gently fold them into the batter. Go slow. It won’t look totally combined, but that’s part of the charm. The layers will sort themselves out in the oven.

Step 5. Pour the batter into your pan and slide it into the oven. Bake for 45 to 50 minutes. The top should look golden, and the center should be just set. Give the pan a gentle wiggle—if it doesn’t slosh, you’re good.

Step 6. Let the cake cool completely. If you’re patient, chill it in the fridge for a few hours. Dust the top with powdered sugar before slicing. That’s it. You’re done.

5) Tips for Making Italian Grandma’s Lemon Custard Cake

Whip the egg whites properly. That means stiff peaks—like little mountains that don’t fall when you tilt the bowl. This step gives the cake that soft sponge top.

Use fresh lemons. I know I said it already, but it matters. Zest the lemons before you juice them. It’s way easier that way. Plus, the zest is where all the flavor hides.

This cake isn’t about perfection. Don’t stress if the batter looks weird before it goes in the oven. It’s supposed to be runny. The custard layer needs it that way. Trust the process. Let cakes recipes like this remind you that good things come from letting go of control a little.

6) Making Italian Grandma’s Lemon Custard Cake Ahead of Time

This is the kind of dessert that actually tastes better the next day. Something about letting it rest overnight makes the flavors settle in all cozy and rich. I usually bake it in the evening and refrigerate it overnight. By the next day, the custard’s fully set and the top is spongey and light.

If you’re planning to bring it to a gathering or brunch, make it the day before. Cover it loosely with foil once it’s cooled, then pop it in the fridge. No need to reheat it. Just slice and serve cold or at room temp.

Whether you’re hosting a dinner or just feel like treating yourself, this cake holds up. Italian lemon cake recipe flavors mellow beautifully with time. It’s low effort with a high reward. Honestly, that’s my favorite kind of baking.

7) Storing Leftover Italian Grandma’s Lemon Custard Cake

Leftovers? Lucky you. This cake stores well in the fridge for up to four days. Just cover it tightly so it doesn’t dry out. I like using beeswax wrap, but plastic wrap or foil works fine too.

When you’re ready to eat it, no need to reheat. Just slice it cold. The custard holds its shape, and the flavor stays just as lovely as day one. That’s the magic of good custard cake recipes—they don’t fade after a night in the fridge.

You can freeze slices if you really want to, but I rarely do. It’s too easy to eat before it ever makes it to the freezer. And honestly, I’ve yet to meet a lemon poke cake recipe that tastes this dreamy cold the next day.

8) Try these Dessert Recipes next!

9) Italian Grandma’s Lemon Custard Cake Recipe