Some recipes feel like warm hugs from the past, the kind of desserts that Italian grandmothers (“nonnas”) have been making for decades — simple, humble, and unforgettable. Italian Grandma’s Lemon Custard Cake is exactly that kind of dessert: soft, silky, lightly sweet, and bursting with fresh lemon flavor that makes the entire kitchen smell like sunshine.

This cake is famous for its magical layering effect: a delicate sponge-like top, a creamy lemon custard center, and a soft, tender bottom. All from a single batter. No complicated techniques — just carefully balanced ingredients and a bit of nonna’s wisdom.

Unlike heavy cakes, this one is incredibly light, refreshing, and almost cloud-like. The texture melts in your mouth, and the bright citrus flavor makes every bite taste like spring. It’s perfect for holidays, Sunday gatherings, or anytime you want a dessert that feels special without being fussy.

Let’s dive into what makes this cake a timeless Italian treasure.

⭐ Why This Cake Feels Like Nonna’s Kitchen

• Effortlessly elegant: Only one batter, but it bakes into layers.
• Bright lemon flavor: Fresh zest + juice = unbeatable aroma.
• Creamy custard center: Silky, melt-in-your-mouth texture.
• Light & delicate: Not too sweet, perfect after-dinner dessert.
• Simple ingredients: Flour, eggs, sugar, milk, lemons — nothing fancy.
• Perfect with coffee or tea: Classic Italian style.

This cake proves that old-fashioned baking is still the best baking — simple methods, quality ingredients, and patience.

🍋 What Makes the Layers Happen?

The batter is intentionally thin. During baking, the heavier, custard-rich portion settles to the center while the whipped egg whites float upward and form a delicate sponge topping.

You end up with:

1. A soft top layer (like a chiffon sponge)
2. A creamy custard middle
3. A tender, moist base

It’s culinary magic — but actually very easy.

🛒 Ingredients You’ll Need

Main Ingredients

• Eggs (separated)
• Sugar
• Butter (melted)
• Flour
• Whole milk (warm)
• Fresh lemon zest
• Fresh lemon juice
• Vanilla extract
• Powdered sugar for dusting

Each ingredient brings structure, flavor, richness, or citrus brightness.

🔥 How to Make Lemon Custard Cake (Italian Style)

1. Prep the basics

Preheat oven to 325°F (165°C). Line an 8×8 pan with parchment.

2. Separate eggs

Whip egg whites until stiff peaks form — this creates the top sponge layer.

3. Mix the yolk base

Beat egg yolks with sugar until pale and fluffy. Add melted butter, lemon zest, lemon juice, and vanilla.

4. Add flour & warm milk

Stir in flour, then slowly whisk in warm milk. Batter will be thin — perfect.

5. Fold in whites

Gently fold in egg whites, leaving some small white streaks. This creates the layers.

6. Bake low & slow

Bake 45–55 minutes until the top is lightly golden and set. Center should jiggle slightly.

7. Cool fully

This cake must cool before slicing so the custard sets.

8. Dust & serve

Sprinkle with powdered sugar and enjoy chilled or room temperature.

Italian Grandma’s Lemon Custard Cake

A soft, delicate Italian lemon cake with a creamy custard center and light sponge top, full of bright, fresh citrus flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 9 squares

Course: Cake, Dessert

Cuisine: Italian

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 4 eggs separated
• 0.75 cup granulated sugar
• 0.5 cup butter melted
• 1 cup milk warm
• 1 cup all-purpose flour
• 2 tbsp lemon juice fresh
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• powdered sugar for dusting

Equipment

• Mixing bowls
• Whisk or mixer
• 8×8 baking pan
• Parchment paper

Method

 

1. Preheat oven to 325°F (165°C). Line an 8×8 pan with parchment.
2. Separate eggs; beat whites to stiff peaks.
3. Beat yolks with sugar until pale.
4. Add melted butter, lemon juice, lemon zest, and vanilla.
5. Mix in flour.
6. Whisk in warm milk until thin.
7. Fold in egg whites, leaving small streaks.
8. Pour into pan and bake 45–55 minutes.
9. Cool completely, slice, and dust with powdered sugar.

Notes

Chill before slicing for cleaner custard layers.

🍽️ Serving Suggestions

• Dust with powdered sugar
• Top with fresh berries
• Serve with whipped cream
• Add lemon zest curls
• Pair with espresso or herbal tea

This cake shines on its own but can easily be dressed up.

🔀 Variations

• Lemon Ricotta Twist: Add 1/4 cup ricotta for richer texture.
• Coconut Lemon: Replace part of the milk with coconut milk.
• Limoncello Version: Add 1–2 tbsp limoncello (adult version).
• Berry Custard Cake: Fold in fresh raspberries.

💡 Expert Tips from Italian Grandmas

• ALWAYS use fresh lemons — bottled juice won’t do.
• Warm milk gives smoother custard.
• Don’t over-fold the egg whites — streaks are good.
• Let cake cool at least 2 hours before slicing.
• Serve chilled for the best custard texture.

Ingredients (List)

• 4 eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup butter, melted
• 1 cup milk, warm
• 1 cup all-purpose flour
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions (Numbered)

1. Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan.
2. Separate eggs; beat whites until stiff peaks form. Set aside.
3. Beat yolks and sugar until pale and creamy.
4. Add melted butter, lemon juice, lemon zest, and vanilla.
5. Mix in flour.
6. Slowly whisk in warm milk until batter is smooth and thin.
7. Gently fold in egg whites, leaving some small streaks.
8. Pour batter into prepared pan.
9. Bake 45–55 minutes until lightly golden on top.
10. Cool completely before slicing.
11. Dust with powdered sugar and serve.