Description
This Refreshing Italian Lemon Custard Cake combines a tender, light cake base with a silky, zesty lemon custard topping. It offers a bright citrus flavor balanced with subtle sweetness and creamy texture, perfect for any occasion from casual dinners to special celebrations. Easy to make with simple ingredients, this dessert captures the essence of Italian flavors in a refreshing and elegant cake.
Ingredients
Scale
Cake Base Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Lemon Custard Ingredients
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest (from about 1–2 lemons)
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon all-purpose flour or cornstarch
- 1 cup milk or cream
- 2 tablespoons unsalted butter
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C) and grease a cake pan. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter with the sugar until light and fluffy. Gradually beat in the eggs one at a time, then mix in the vanilla extract. Gently fold the dry ingredients into the wet ingredients, maintaining as much air as possible for a light texture. Pour the batter evenly into the prepared pan and bake for 25-30 minutes or until golden and a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely.
- Make the Lemon Custard: In a medium bowl, whisk together fresh lemon juice, lemon zest, sugar, eggs, and flour or cornstarch until smooth. Pour the milk or cream into a saucepan and heat over low heat. Slowly add the lemon mixture to the warm milk, stirring constantly to prevent curdling. Continue cooking gently over low heat until the custard thickens to a smooth, creamy consistency. Remove from heat and stir in the butter until melted and incorporated. Let the custard cool slightly.
- Assemble and Chill: Pour the warm lemon custard evenly over the cooled cake base and smooth the top with a spatula. Cover the cake with plastic wrap and refrigerate for at least 3 hours or overnight to allow the custard to set and the flavors to meld perfectly.
- Serve and Enjoy: Once well chilled, slice the cake using a sharp knife to prevent smearing. Serve chilled or at room temperature. Optionally, garnish with a dusting of powdered sugar, fresh mint leaves, or thin lemon twist curls for an elegant finish.
Notes
- Use fresh lemons for the brightest and most vibrant lemon flavor.
- Stir the custard gently and continuously over low heat to avoid curdling and achieve a silky smooth texture.
- Bring eggs and butter to room temperature before baking to help the batter mix evenly and the cake texture remain tender.
- Chilling the cake thoroughly enhances the custard’s firmness and the overall flavor fusion.
- Use a sharp knife for slicing to keep the custard layer neat and avoid smearing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg
Keywords: Italian Lemon Cake, Lemon Custard Cake, Citrus Dessert, Light Lemon Cake, Lemon Custard, Refreshing Dessert