Italian Grandma's Lemon Custard Cake
A delightful dessert that combines tangy lemon flavors with a creamy custard texture, embodying the essence of Italian home cooking.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Serves as the foundation for the cake's texture.
- 1 cup granulated sugar Adds sweetness to balance the tartness of the lemons.
- 2 teaspoons baking powder Provides lightness to the cake.
- 1/4 teaspoon salt Enhances the flavors.
Wet Ingredients
- 1/2 cup whole milk, warmed Enhances the custard's flavor.
- 1/4 cup unsalted butter, melted Should be melted but not hot to avoid cooking the eggs.
- 3 large eggs Binds the ingredients together.
- Zest of 1 lemon Adds refreshing tang.
- Juice of 2 lemons Infuses vibrant citrus notes.
For Dusting
- to taste powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the eggs, warmed milk, melted butter, lemon zest, and lemon juice until smooth.
- Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
Baking
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 30 to 35 minutes, or until golden brown. Test for doneness with a toothpick.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar before serving.
Notes
For enhanced flavor, use fresh lemons for juicing and zesting. The cake keeps well and can be stored in an airtight container in the refrigerator for 4 to 5 days.