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Italian Grandma’s Lemon Custard Cake

A silky, three-layer Italian lemon custard cake that forms sponge, custard, and cake layers from a single batter—bright, creamy, nostalgic, and irresistibly aromatic.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Batter
  • 3 large eggs separated
  • 1 cup granulated sugar
  • 1 tbsp lemon zest fresh
  • 0.5 cup fresh lemon juice
  • 0.5 cup unsalted butter melted
  • 0.75 cup all-purpose flour sifted
  • 2 cups whole milk warm
  • 1 tsp vanilla extract
  • 1 pinch salt
Filling
  • No filling needed this is a custard cake

Equipment

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

Method
 

  1. Preheat oven to 325°F (165°C). Grease and line an 8×8-inch baking dish.
  2. Separate the eggs, placing whites in a clean mixing bowl.
  3. Beat egg yolks with sugar until pale and creamy.
  4. Add lemon zest, lemon juice, melted butter, and vanilla. Mix well.
  5. Sift in flour and salt, mixing until just combined.
  6. Slowly whisk in warm milk until the batter becomes thin.
  7. Beat egg whites to stiff peaks and gently fold into batter.
  8. Pour batter into the baking dish and smooth the top.
  9. Bake 45–55 minutes until lightly golden and slightly jiggly.
  10. Cool completely, then chill at least 2–4 hours before serving.

Notes

Cake forms three natural layers: sponge, custard, and cake base. Chill for best texture.