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Italian Grandma’s Lemon Custard Cake: Magic Three-Layer Dessert

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A soft, delicate Italian lemon custard cake with a creamy custard-like center and a light, fluffy top just like nonna used to make.

Ingredients

Scale
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup all-purpose flour
  • 2 tbsp cornstarch
  • 2 cups whole milk, lukewarm
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting

Instructions

  • 1. Preheat oven to 325°F (160°C). Grease and line an 8-inch square baking dish.
  • 2. Separate eggs and beat egg whites with a pinch of salt until stiff peaks form.
  • 3. In another bowl, whisk egg yolks and sugar until pale and creamy.
  • 4. Add melted butter, lemon juice, zest, and vanilla, mixing until smooth.
  • 5. Stir in flour and cornstarch.
  • 6. Gradually whisk in warm milk until you have a thin batter.
  • 7. Gently fold in beaten egg whites, leaving some lumps for texture.
  • 8. Pour batter into the pan and bake for 45–55 minutes until golden and set on top.
  • 9. Cool completely, dust with powdered sugar, slice, and serve.

Notes

  • Cake will naturally form three layers: fluffy sponge on top, creamy custard in the middle, and dense base at the bottom.
  • Best served chilled or at room temperature.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Italian lemon custard cake, nonna cake, creamy lemon dessert

Find it online: https://dishfoody.com/italian-grandmas-lemon-custard-cake-recipe/