Go Back

Italian Grandma’s Lemon Custard Cake

A tender lemon cake layered with silky lemon custard, inspired by traditional Italian nonna baking.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: European, Italian
Calories: 420

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter softened
  • 3 eggs large
  • 1 cup whole milk
  • 0.5 cup sour cream
  • 2 tbsp lemon zest from 2–3 lemons
  • 0.33 cup lemon juice fresh
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Lemon Custard Filling
  • 4 egg yolks large
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 0.25 cup lemon juice fresh
  • 2 tbsp lemon zest
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

Equipment

  • Mixing bowls
  • 9-inch cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
  5. Alternately add dry ingredients and milk, starting and ending with dry ingredients. Fold in sour cream.
  6. Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean. Cool completely.
  7. In a saucepan, whisk sugar and cornstarch. Whisk egg yolks with milk and cream, then combine.
  8. Cook over medium heat, whisking until thickened. Remove from heat and stir in lemon juice, zest, vanilla, and butter. Chill.
  9. Slice cake horizontally, spread custard on bottom layer, top with second layer, dust with powdered sugar, and chill before serving.

Notes

For best results, chill the custard before assembling to prevent the cake from becoming soggy.