Italian Grandma’s Lemon Custard Cake Recipe – Soft, Silky & Heavenly

Italian Grandma’s Lemon Custard Cake Recipe – Soft, Silky & Heavenly My Italian Grandma’s Lemon Custard Cake Story

If you’d told me years ago that a humble lemon cake would change the way I think about dessert, I wouldn’t have believed you. But let me tell you — something magical happened the first time I baked this Italian Grandma’s Lemon Custard Cake.

It started one summer afternoon at my Nonna’s house in the countryside. The windows were open, the air smelled like lemons from her backyard trees, and I was sitting on that little wooden stool she kept beside her flour bin — the same one she used for kneading dough and telling stories.

She didn’t use recipes. Ever. She’d just say, “You measure with your heart, not your spoons.” And as she whisked eggs and sugar, she hummed softly in Italian — a tune that still plays in my memory every time I bake.

That day, she poured the batter into her old tin pan, baked it until golden, and then dusted it with powdered sugar while it was still warm. The center was soft and silky, almost custard-like, with a light lemon perfume that made the whole house feel like sunshine.

The first bite? Pure heaven. Tangy, tender, sweet, and impossibly smooth. Something between a cake and a custard — and 100% unforgettable.

Now, every time I bake it, I feel like she’s right there beside me, whispering, “Piano, piano… good food takes its time.”

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What Makes This Lemon Custard Cake So Special

It’s not just a cake — it’s a little slice of Italian tradition. The top layer bakes into a delicate sponge, while the bottom turns into creamy lemon custard. It’s light, luscious, and always tastes like sunshine in your kitchen.

Perfect with espresso, tea, or a lazy Sunday morning.

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The Foundation

or the Cake Batter:

• 4 large eggs, separated
• ¾ cup (150 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• ¾ cup (95 g) all-purpose flour
• 2 tsp lemon zest (from about 2 lemons)
• ½ cup (120 ml) freshly squeezed lemon juice
• 1 ½ cups (360 ml) milk, lukewarm
• 1 tsp vanilla extract
• Pinch of salt

For Dusting:

• Powdered sugar, for serving

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Time Investment That’s Actually Worth It

• Prep: 20 minutes
• Bake: 45 minutes
• Cool: 1 hour (yes, the hardest part!)
• Total: ~2 hours
• Servings: 8

This one’s a labor of love — but the moment that golden beauty comes out of the oven, you’ll forget the wait.

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Step 1 – Whip the Eggs

Separate the eggs. In one bowl, beat the yolks and sugar until pale and fluffy. In another, whisk the egg whites with a pinch of salt until stiff peaks form.

Diana’s Tip: Don’t rush this part. The fluffier the eggs, the lighter the cake. Grandma used to say, “Whisk until your arm complains, then whisk a little more.”

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Step 2 – Build the Batter

Into the yolk mixture, whisk in melted butter, lemon zest, and lemon juice. Slowly add flour, alternating with warm milk and vanilla extract, whisking until smooth.

The batter will look thin — that’s exactly what you want. The magic happens as it bakes.

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Step 3 – Fold in the Whites

Gently fold in the egg whites in three parts. Don’t overmix; a few streaks of white are just fine. That’s what helps form the layers — sponge on top, custard on bottom.

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Step 4 – Bake the Magic

Pour the batter into a buttered 8×8-inch (20×20 cm) baking dish. Bake at 325°F (160°C) for about 45–50 minutes, or until the top is golden and set.

The center will still have a gentle wobble — that’s the custard calling your name.

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Step 5 – Cool and Dust

Cool completely in the pan (it will firm up as it cools). Dust generously with powdered sugar just before serving.

Diana’s Tip: This cake is even better the next day — if it lasts that long.

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Why I Feel Good About Serving This

It’s made with simple, wholesome ingredients — eggs, butter, milk, and lemons — yet it feels like something straight from a patisserie.

Per Slice: ~270 calories | Protein 6 g | Fat 14 g | Carbs 28 g

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How I Make It Even Better

• Add berries: Blueberries or raspberries baked on top look beautiful.
• Add flair: Replace vanilla with almond extract for a Tuscan twist.
• Add decadence: Serve warm with whipped cream or a drizzle of lemon syrup.

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How I Serve This

When friends come for brunch, I slice this Lemon Custard Cake into squares, pile them on Grandma’s antique plate, and pair them with my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes.

And of course, I always share a snapshot on Pinterest (@DianaCookinge) — because those golden layers deserve the spotlight.

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Learn from My Kitchen Disasters

Mistake #1: Using cold milk — it stops the layers from forming.
Fix: Warm milk gently before adding.

Mistake #2: Overmixing egg whites — deflates the batter.
Fix: Fold softly, with love (and a spatula).

Mistake #3: Cutting too soon.
Fix: Let it cool completely for those clean, dreamy slices.

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Meal Prep Magic

Make Ahead: Bake a day early and refrigerate overnight.
Store: Covered, up to 3 days in the fridge.
Freeze: Up to 2 months; thaw in the fridge before serving.
Serve Cold or Warm: Both are divine — but I love it slightly chilled with a dust of sugar.