Some recipes feel like they’ve been passed down with love, written on worn paper, and baked in kitchens filled with laughter. This Italian Grandma’s Lemon Custard Cake is exactly that kind of dessert. It’s soft, lightly sweet, and gently scented with fresh lemon — the kind of cake that feels comforting without being heavy.

I imagine this cake cooling on a kitchen table while coffee brews nearby and family gathers, waiting patiently for a slice. Italian grandmothers have a beautiful way of turning the simplest ingredients into something unforgettable, and this recipe is a perfect example. No fancy decorations, no complicated steps — just honest baking that tastes like home.

This lemon custard cake is delicate, creamy in the center, and lightly golden on top. It’s perfect for everyday moments or special occasions when you want something classic and meaningful.

Table of Contents

Why Make This Italian Grandma’s Lemon Custard Cake

This cake is simple, elegant, and full of old-world charm.

Soft cake with a creamy custard-like center
Light lemon flavor that’s fresh, not overpowering
Made with basic pantry ingredients
Perfect for afternoon coffee or dessert
A timeless recipe that never goes out of style

It’s the kind of cake you make once and then keep forever.

How to Make Italian Grandma’s Lemon Custard Cake

This recipe comes together gently and bakes into a beautifully layered texture.

Ingredients:

4 large eggs, separated
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
¾ cup all-purpose flour
2 cups milk, lukewarm
Zest of 1 large lemon
¼ cup fresh lemon juice
1 teaspoon vanilla extract
Powdered sugar for dusting

Directions:

Folding egg whites into lemon custard cake batter

Preheat oven to 325°F (165°C). Grease and line an 8×8-inch baking dish.
Separate egg whites and yolks into two bowls.
Whisk egg yolks with sugar until pale and creamy.
Slowly whisk in melted butter.
Add flour and mix until smooth.
Stir in milk, lemon zest, lemon juice, and vanilla extract. The batter will be thin.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into the batter in batches, leaving some visible streaks.
Pour batter into prepared dish and smooth the top lightly.
Bake for 45–50 minutes until lightly golden and just set.
Cool completely before dusting with powdered sugar and slicing.

How to Serve Italian Grandma’s Lemon Custard Cake

This cake is best served simply, just as it is.

Dust lightly with powdered sugar
Serve slightly chilled or at room temperature
Pair with coffee or tea
Add fresh berries on the side if desired

Its delicate flavor shines without heavy toppings.

How to Store Italian Grandma’s Lemon Custard Cake

Store covered in the refrigerator for up to 3 days
Bring to room temperature before serving if preferred
Do not freeze, as the custard texture may change

Tips to Make Italian Grandma’s Lemon Custard Cake Perfect

Fold egg whites gently for the best texture
Use fresh lemon juice for the best flavor
Don’t overbake — the center should remain soft
Let the cake cool fully to set the custard layer

Variations

Add orange zest for a citrus twist
Use almond extract instead of vanilla
Serve with a light berry compote
Dust with lemon sugar instead of powdered sugar

FAQs

Is this cake supposed to be soft in the middle?

Yes, the custard-like center is what makes this cake special.

Can I make this ahead of time?

Absolutely. It’s even better after chilling for a few hours.

Is this cake very sweet?

No, it’s lightly sweet with a fresh lemon flavor.

Conclusion

Italian Grandma’s Lemon Custard Cake is the kind of recipe that reminds us why classic baking matters. Simple ingredients, gentle techniques, and a result that feels both comforting and special.

I hope this cake brings warmth to your kitchen and joy to your table, just like the recipes passed down through generations. Sometimes, the most beautiful desserts are the simplest ones.