Italian Grandma’s Lemon Custard Cake

Italian Grandma’s Lemon Custard Cake is a delightful and zesty dessert that brings a taste of Italy straight to your kitchen. This cake is wonderfully soft and moist, perfectly accentuated by the bright flavors of fresh lemon. Whether served as a dessert or an afternoon treat with a cup of tea, this Italian classic is sure to brighten any occasion. Not only does it celebrate the simplicity of traditional Italian baking, but it also offers a fantastic way to impress your friends and family.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 250
• Protein: 3g
• Carbohydrates: 33g
• Fat: 12g
• Fiber: 0g
• Sugar: 18g
• Sodium: 150mg

Why Make This Italian Grandma’s Lemon Custard Cake

This cake is an embodiment of comfort and nostalgia. It not only delivers a tangy and sweet burst of flavor but also offers a delightful texture that melts in your mouth. The elegant lemon custard flavor paired with powdered sugar dusting gives it a classic touch that is both simple and sophisticated. Making this cake is an excellent way to embrace Italian culinary traditions while making your kitchen smell amazing!

How to Make Italian Grandma’s Lemon Custard Cake

Ready to embark on a sweet journey? Follow these steps to create the perfect Italian Grandma’s Lemon Custard Cake!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• Powdered sugar for dusting

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it, which will help your cake release easily once it’s baked.

Step 2: Mixing

In a large bowl, cream together the softened butter and granulated sugar. Mix on medium speed until the mixture is light and fluffy, which typically takes about 3-5 minutes. This step is key to ensuring your cake is tender and airy!

Step 3: Combining Ingredients

Add the eggs one at a time into the creamed mixture, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture into the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Stir in the fresh lemon juice and the zest thoroughly until everything is well incorporated.

Step 4: Baking

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust the cake with powdered sugar before slicing to serve. Enjoy this beautiful cake with friends and family!

How to Serve Italian Grandma’s Lemon Custard Cake

This cake shines brightest when served slightly warm or at room temperature. Pair it with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream to elevate the experience. It’s perfect for special occasions, holiday gatherings, or simply as a sweet treat after dinner.

How to Store Italian Grandma’s Lemon Custard Cake

To keep your lemon custard cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it for up to a week. Just remember to let it reach room temperature before serving to enjoy its soft texture.

Expert Tips for Perfect Italian Grandma’s Lemon Custard Cake

• Ensure your butter is at room temperature for easier creaming.
• Use fresh lemons for juice and zest, as they deliver the best flavor.
• If you want to switch things up, add a teaspoon of vanilla extract for an extra layer of flavor.
• Don’t over-mix the batter after adding the flour to keep your cake tender.
• Keep a close watch on baking times, as ovens can vary. Use the toothpick test for doneness.

Delicious Variations

• For a blueberry lemon cake, fold in a cup of fresh or frozen blueberries just before baking.
• Try a coconut lemon custard by incorporating shredded coconut into the batter.
• If you love nuts, adding finely chopped almonds or hazelnuts adds a delightful crunch.

Frequently Asked Questions

• Can I use salted butter instead of unsalted?
  Yes, but reduce the added salt in the recipe to balance the flavors.

• How can I make this cake gluten-free?
  Substitute all-purpose flour with a gluten-free flour blend and ensure other ingredients are gluten-free.

• Can I freeze this cake?
  Absolutely! Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. It will last for about 2-3 months.

• Is there an egg substitute for vegan options?
  You can use flax eggs as a substitute for each egg in the recipe. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes.

• What can I serve alongside this cake?
  It pairs wonderfully with coffee, tea, or a refreshing herbal infusion.

Conclusion

Italian Grandma’s Lemon Custard Cake is not just a dessert; it’s a slice of tradition, warmth, and joy. With simple ingredients and straightforward steps, you can create a beautiful cake that delights the senses. So roll up your sleeves, gather your ingredients, and bring a taste of Italy into your home. You won’t be disappointed! Enjoy every luscious bite!

Italian Grandma’s Lemon Custard Cake

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• Author: lydia
• Total Time: 45
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful and zesty dessert that brings a taste of Italy straight to your kitchen, filled with bright flavors of fresh lemon.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
2. In a large bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry mixture and milk into the wet ingredients, starting and ending with flour. Stir in lemon juice and zest until well combined.
4. Pour the batter into the prepared cake pan, smooth the top, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Ensure butter is at room temperature for easier creaming. Use fresh lemons for best flavor. Consider adding vanilla extract for extra flavor.

• Prep Time: 15
• Cook Time: 30
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 30mg