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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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
  • 8x8 baking pan
  • Parchment paper

Method
 

  1. Preheat oven to 325°F (165°C). Line an 8x8 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.