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Delightful Italian Lemon Custard Cake Recipe

Italian Lemon Custard Cake

This Italian Lemon Custard Cake is a bright, zesty treat that's perfect for any occasion. Easy to whip up, it brings a little sunshine to your day!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup granulated sugar the sweet base of our cake
  • 1/2 cup unsalted butter softened for that rich, creamy texture
  • 3 large eggs essential for structure and moisture
  • 1 cup whole milk adds creaminess and flavor
  • 1/4 cup fresh lemon juice for that burst of zesty goodness
  • 1 cup all-purpose flour the backbone of our cake
  • 1/2 teaspoon baking powder helps the cake rise
  • 1/2 teaspoon salt balances the sweetness
Optional
  • powdered sugar for dusting (optional)

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • Whisk
  • Parchment Paper
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Step 3: Beat in the eggs one at a time, mixing well after each addition.
  4. Step 4: Stir in the milk, lemon juice, and lemon zest until well combined.
  5. Step 5: In another bowl, whisk together the flour, baking powder, and salt.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  7. Step 7: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. Step 9: Once cooled, dust the top with powdered sugar if desired. Slice and serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for about 3-4 days, or freeze for up to a month.