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Italian Grandma’s Lemon Custard Cake

A classic Italian-style lemon cake that bakes into a light sponge with a creamy custard center.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Italian
Calories: 260

Ingredients
  

Cake Batter
  • 4 eggs separated
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter melted and cooled
  • 0.75 cup all-purpose flour
  • 1.75 cups whole milk lukewarm
  • 2 lemons zested
  • 0.25 cup lemon juice fresh
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Electric mixer
  • Whisk
  • 8x8-inch baking dish

Method
 

  1. Preheat oven to 325°F (165°C) and prepare baking dish.
  2. Whip egg whites with salt until stiff peaks form. Set aside.
  3. Beat egg yolks with sugar until pale and creamy.
  4. Mix in butter, lemon zest, lemon juice, and vanilla.
  5. Stir in flour, then slowly whisk in milk.
  6. Gently fold in egg whites.
  7. Bake 45–50 minutes until lightly golden with a soft center.
  8. Cool completely and chill before serving.

Notes

Chill before slicing for clean layers and best texture.