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Italian Grandma's Lemon Custard Cake

A soft, delicate Italian cake with a creamy lemon custard center, bright citrus flavor, and a pillowy sponge top.
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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 Batter
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1.5 cups whole milk, warmed
  • 1/3 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
Finishing
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C) and prepare an 8x8-inch baking dish.
  2. Beat egg whites until stiff peaks form; set aside.
  3. Whisk egg yolks and sugar until pale.
  4. Add melted butter and mix, then add flour.
  5. Whisk in warmed milk, lemon juice, zest, and vanilla.
  6. Gently fold in egg whites, leaving some lumps.
  7. Pour batter into pan and bake 45–55 minutes until set and golden.
  8. Cool completely and dust with powdered sugar.

Notes

Refrigerate overnight for an even creamier custard texture.