Italian Grandma’s Lemon Custard Cake
A bright, tender lemon custard cake with a soft crumb and a light, lemony flavor. This moist cake is simple to prepare with everyday ingredients and perfect for brunch or dessert.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Can use salted butter but reduce or skip added salt.
- 1 cup granulated sugar Can reduce to 3/4 cup for less sweetness.
- 1 cup all-purpose flour Can swap half for whole wheat pastry flour for a nuttier flavor.
- 4 large eggs If using extra-large, watch bake time.
- 1 cup whole milk Can be replaced with 2% or full-fat canned coconut milk for dairy-free option.
- 1/2 cup freshly squeezed lemon juice Fresh lemon juice is key for real flavor.
- 1 teaspoon vanilla extract Pure vanilla adds depth.
- 1/4 teaspoon salt Brightens flavors, do not omit.
To Serve
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out excess flour.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use a mixer for about 2–3 minutes on medium speed.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract until evenly mixed.
- Gradually add flour and salt, alternating with milk, starting and ending with flour. Mix just until smooth.
- Stir in the lemon juice until combined. Pour batter into the prepared pan and smooth the top.
Baking
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Use room-temperature ingredients for better mixing. The cake is best within the first 48 hours for tender crumb and fresh lemon brightness.