Irresistible Italian Grandma’s Lemon Custard Cake Recipe

There’s something undeniably magical about the first bite of Italian Grandma’s Lemon Custard Cake. You’re greeted with a burst of citrus that dances on your taste buds, while the velvety custard melts in your mouth. It’s like sunshine and happiness wrapped in a sweet embrace, making you feel as if you’ve been transported to a sun-drenched Italian village.

This delightful cake isn’t just a dessert; it’s a warm hug from grandma herself. I remember the first time I tasted it—it was at my cousin’s wedding, and everyone was raving about this incredible cake. The moment my fork sank into its creamy layers, I knew I had to get the recipe. Perfect for family gatherings or simply to brighten your day, this cake promises an unforgettable flavor experience.

I once brought this cake to a family reunion, and let me tell you—the oohs and aahs were worth every minute spent in the kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use a good quality flour for the best texture and structure in your cake.

• Sugar: Granulated sugar is ideal for sweetness; feel free to adjust based on your preference.

• Fresh Lemons: Go for organic lemons; they provide vibrant flavor and zest without any pesticides.

• Eggs: Use large eggs for the best results; they help create that fluffy custard texture.

• Butter: Unsalted butter adds richness; be sure it’s at room temperature for easy mixing.

• Milk: Whole milk works best here for creaminess; skip low-fat—your taste buds will thank you!

• Baking Powder: Ensure it’s fresh to give your cake that lovely rise.

• Vanilla Extract: A splash of quality vanilla enhances all those delightful flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Italian Grandma’s Lemon Custard Cake

Prepare Your Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray to prevent sticking.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined—this ensures even rising throughout the cake.

Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy—this usually takes about 3 minutes. The mixture should have a pale color and airy texture.

Add Eggs and Lemon: Beat in the eggs one at a time until fully incorporated. Add freshly grated lemon zest and juice for that zingy flavor; mix until smooth.

Combine Mixtures: Gradually add dry ingredients into the wet mixture while alternating with milk. Mix gently until just combined—don’t overmix or your cake might turn out dense!

Bake Until Golden: Pour batter into prepared pan and bake for 25-30 minutes or until lightly golden on top. A toothpick inserted should come out clean—resist the urge to peek too early!

Now that you have this recipe down pat, you’re ready to whip up some joy with Italian Grandma’s Lemon Custard Cake! It’s perfect for family gatherings or simply indulging yourself after a long day. You might even find yourself dreaming of sunny afternoons spent in Italy as each slice transports you there—a slice of heaven indeed!

Content

Use fresh lemons for the best flavor; their zest enhances the cake’s brightness. I’ve learned that a little extra zest makes a huge difference, transforming ordinary into extraordinary.

Sift the flour and sugar together beforehand to ensure a smooth batter; it prevents lumps. I often make this mistake, but sifting saves my cake from a lumpy fate.

Allow the cake to cool completely before serving; it helps the custard set properly. I once served it warm, and let’s just say, custard chaos ensued.

Perfecting the Cooking Process

Start by preparing your ingredients, then mix your wet and dry components separately before combining them. This order guarantees an even texture and flavor throughout your Italian Grandma’s Lemon Custard Cake.

Add Your Touch

Consider adding blueberries or raspberries for a fruity twist that complements the lemon. You can also swap regular sugar for coconut sugar for a deeper caramel flavor.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place individual slices in the microwave for about 10-15 seconds, keeping that custardy goodness intact.

The first time I made Italian Grandma’s Lemon Custard Cake, my friends couldn’t stop raving about it! Their compliments felt like sweet music to my ears, reminding me of family gatherings filled with laughter and love.

FAQ

What makes Italian Grandma’s Lemon Custard Cake unique?

This cake features layers of rich custard and bright lemon flavor, creating a delightful balance.

Can I substitute ingredients in this recipe?

Yes, you can swap in gluten-free flour or dairy alternatives while maintaining similar textures.

How long does this cake last once baked?

The cake stays fresh in an airtight container in the fridge for up to three days.

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Italian Grandma’s Lemon Custard Cake

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Italian Grandma’s Lemon Custard Cake is a zesty delight that combines bright lemon flavors with creamy custard, creating a heavenly dessert that feels like a warm embrace.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 large fresh lemons (zest and juice)
• 3 large eggs
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup whole milk
• 2 tsp baking powder
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, then add lemon zest and juice; mix until smooth.
5. Gradually combine the dry ingredients with the wet mixture while alternating with milk; mix gently.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until golden and a toothpick comes out clean.
7. Allow to cool completely before serving.

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 240
• Sugar: 16g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 70mg

Keywords: - For extra zing, add more lemon zest. - To enhance flavor, consider adding fresh berries like blueberries or raspberries. - Store leftovers in an airtight container in the fridge for up to three days.