Description
This Refreshing Italian Lemon Custard Cake is the perfect mix of tangy and creamy, featuring a zesty lemon custard nestled inside a soft, fluffy cake. With bright citrus notes and a silky texture, it’s ideal for spring, summer, or anytime you need a mood boost in dessert form.
Ingredients
1 cup all-purpose flour
3 large eggs
3/4 cup granulated sugar
2 tablespoons lemon zest
1/2 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 1/2 cups whole milk
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. In a medium saucepan, whisk together egg yolks, sugar, cornstarch, lemon juice, lemon zest, and milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
3. Remove from heat, stir in butter and vanilla extract, then let cool completely. Strain if needed.
4. In a separate bowl, beat eggs and sugar until pale and fluffy.
5. Fold in melted butter, lemon zest, flour, and salt to create a light, pourable batter.
6. Grease a 9-inch springform pan. Pour in half the batter.
7. Gently spoon in the cooled custard, then top with the remaining batter.
8. Bake at 350°F (175°C) for 35–40 minutes, or until golden on top and a toothpick comes out mostly clean.
9. Cool in pan, then refrigerate for at least 2 hours before serving.
Notes
For the smoothest custard, always strain it before assembly if you see any lumps.
Chill the cake for at least 2 hours to let the layers fully set and flavors develop.
Use fresh lemon juice and zest for the best flavor—bottled juice just doesn’t compare.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 20g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Lemon cake, custard cake, summer dessert