Here’s a delicious Creamy Italian Lemon Custard Cake recipe—soft, zesty, and custardy in the middle.
Creamy Italian Lemon Custard Cake
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1 tsp vanilla extract
- ½ cup milk
For the Custard Filling:
- ¾ cup whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- Juice of 1–2 lemons (about 3 tbsp)
- 2 tbsp unsalted butter
Optional Topping:
- Powdered sugar for dusting
Instructions:
- Preheat Oven
- Preheat to 350°F (175°C). Grease an 8-inch round or square baking pan and line with parchment paper.
- Prepare Cake Batter
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest and vanilla.
- Alternate adding dry ingredients and milk until smooth.
- Pour Batter into Pan
- Spread evenly in the prepared pan. Bake for 20–25 minutes, until just set but slightly soft in the center.
- Make Custard Filling
- In a saucepan, heat milk until warm.
- In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour warm milk into egg mixture, whisking constantly.
- Return mixture to saucepan over medium heat and cook until thickened.
- Stir in lemon juice and butter. Let cool slightly.
- Assemble Cake
- When cake is baked, pour custard evenly over the warm cake.
- Chill in refrigerator for at least 1–2 hours to let custard set.
- Serve
- Dust with powdered sugar before slicing and serving.
💡 Tips:
- Use fresh lemons for the best flavor.
- For extra richness, fold a little whipped cream into the custard before pouring.
- Slice carefully with a sharp knife for neat portions.
I can also give a faster stovetop version that creates a creamy lemon custard cake in under 30 minutes, no oven required. Do you want me to share that?
