Oh, let me tell you about this Italian grandma’s lemon custard cake classic recipe! It’s like a little slice of sunshine, bursting with zesty lemon flavor that just makes my heart sing. Growing up, my nonna would whip this up on warm Sunday afternoons, filling the kitchen with the most heavenly aroma. I can still hear her laughter as we gathered around the table, eagerly waiting for that first bite. This cake is so wonderfully simple, yet it offers a richness that makes it feel like a special occasion every time you take a fork to it. The creamy custard inside contrasts beautifully with the light, fluffy cake, and trust me, it’s the perfect treat for any gathering—or just a cozy night in! You’re gonna love how easy it is to make, and I promise it’ll become a cherished recipe in your house too!
Just imagine the smiles on your loved ones’ faces as they dig into a piece of this delightful cake, reminiscing about their own family moments. It’s truly a timeless classic that brings everyone together.
Ingredients List
- 1 cup all-purpose flour: This is your base, giving the cake its structure.
- 1 cup granulated sugar: Sweetens the cake and balances the tartness of the lemon.
- 4 large eggs: These add richness and help the cake rise to fluffy perfection.
- 1/2 cup unsalted butter, melted: Brings moisture and a lovely buttery flavor.
- 1 cup milk: Keeps the cake moist and contributes to its custard-like texture.
- 1/4 cup fresh lemon juice: This is where the magic happens! It adds that bright, zesty flavor.
- Zest of 1 lemon: Don’t skip this! It intensifies the lemon flavor and adds a fragrant aroma.
- 1 teaspoon baking powder: This helps the cake rise and become light and fluffy.
- 1/4 teaspoon salt: Just a pinch to enhance all the flavors.
How to Prepare the Italian Grandma’s Lemon Custard Cake Classic Recipe
Preheat and Prepare the Pan
First things first, let’s get that oven preheating to 350°F (175°C). It’s super important to have it ready so the cake bakes evenly! While that’s warming up, grab a 9-inch round cake pan and give it a good greasing with butter or non-stick spray. This will help your cake slide right out when it’s done. You don’t want any sticky situations here!
Mixing the Dry Ingredients
Now, in a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. I love using a whisk for this because it helps to aerate the flour, making your cake even fluffier! Just make sure everything is well combined, and set it aside for a bit while you work on the wet ingredients.
Combining the Wet Ingredients
In another bowl, it’s time to bring some magic to life! Beat together 1 cup of granulated sugar and 4 large eggs until the mixture is light and fluffy—trust me, you’ll want to do this for a minute or two! Then, add in 1/2 cup of melted unsalted butter, 1 cup of milk, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. Mix everything until it’s smooth and oh-so-deliciously fragrant. This is where the cake really starts to come alive!
Combining Wet and Dry Mixtures
Now, gently pour your dry mixture into the wet ingredients. I like to do this gradually, folding it in with a spatula until just combined. Be careful not to overmix—this can make your cake dense! You want to see a few lumps; it’ll be perfect once it’s in the oven. Just take a moment to enjoy that lovely lemony aroma wafting up from your bowl!
Baking the Cake
Time to pour your batter into the prepared cake pan! Make sure it’s evenly spread out, and then pop it into your preheated oven. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it in those last few minutes—nothing worse than overbaking! You’ll know it’s ready when your kitchen is filled with the most heavenly lemon scent!
Cooling and Serving Suggestions
Once out of the oven, let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This is the hardest part—waiting! Once it’s cool, you can serve it plain or dress it up with a dollop of whipped cream or a handful of fresh berries. Trust me, it’s a delightful combination that will have everyone coming back for seconds!
Nutritional Information
Just a heads up, the nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Each slice of this delightful Italian grandma’s lemon custard cake contains approximately 250 calories, 20g of sugar, and 10g of fat. It’s a treat worth savoring, but as always, enjoy it in moderation!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for any skill level!
- A delightful balance of sweetness and zesty lemon flavor that brightens your day.
- Versatile enough to enjoy for breakfast, dessert, or even as a snack.
- Uses simple, everyday ingredients you probably already have on hand.
- Great for sharing at gatherings, or just keeping all to yourself!
Tips for Success
To make sure your Italian grandma’s lemon custard cake turns out perfectly, here are some of my favorite pro tips! First, always check your oven temperature with an oven thermometer. Ovens can be sneaky, and if it’s too hot or too cool, your cake might not set properly. Also, using fresh ingredients, especially the lemon juice and zest, will really make a difference in flavor—don’t skimp on this! When mixing the wet and dry ingredients, remember to fold gently; overmixing can lead to a dense cake instead of the fluffy texture you want. Lastly, let the cake cool completely before serving—it helps the flavors develop even more! Trust me, these little tips will help you create a cake that’ll impress everyone!
FAQ Section
Can I use a different type of flour?
Yes, you can try using almond flour or a gluten-free flour blend if you’re looking for a gluten-free option. Just keep in mind that it might change the texture a bit!
How can I make this cake even more lemony?
If you’re a lemon lover like me, you can add an extra tablespoon of lemon juice and some additional zest to really amp up the flavor!
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day, so feel free to bake it a day in advance for enhanced flavor.
What if I don’t have fresh lemons?
You can use bottled lemon juice in a pinch, but fresh lemons really do make a difference in taste. If you must use bottled, try to get a high-quality one!
Can I freeze the cake?
Yes! Just wrap it tightly in plastic wrap and store it in an airtight container. When you’re ready to enjoy, let it thaw in the fridge overnight.
Storage & Reheating Instructions
To keep your Italian grandma’s lemon custard cake fresh and delicious, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you find yourself with a whole cake leftover (lucky you!), just cover it loosely with plastic wrap or foil to prevent it from drying out. When you’re ready to enjoy a slice, there’s no need to reheat it if you love it chilled! But if you prefer it warm, pop a slice in the microwave for about 10-15 seconds—just enough to take the chill off while keeping that lovely texture intact. Enjoy every bite!
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Italian Grandma’s Lemon Custard Cake Classic Recipe to Cherish
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian grandma’s lemon custard cake recipe that is simple and delicious.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat sugar and eggs until light and fluffy.
- Add melted butter, milk, lemon juice, and lemon zest to the egg mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool before serving.
Notes
- Serve with whipped cream or fresh berries.
- Store leftovers in the fridge for up to 3 days.
- This cake can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: italian grandmas lemon custard cake classic recipe