Description
This Refreshing Italian Lemon Custard Cake is a zesty and creamy dessert that combines bright citrus flavors with a rich, velvety custard center inside a tender, airy cake. Perfect for afternoon tea or as a light dessert, this cake delights with its fresh lemon aroma and smooth texture, making it an elegant and versatile treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 large fresh lemons (zest and juice)
- 3 large eggs
- 150g granulated sugar (¾ cup)
- 180g all-purpose flour (1 ½ cups) or gluten-free flour blend
- 100g unsalted butter, softened (7 tablespoons)
Custard Ingredients
- 3 large eggs
- 100g granulated sugar (½ cup)
- 120ml fresh lemon juice (from about 2 lemons)
- Zest of 2 lemons
- 240ml milk or cream (1 cup) or plant-based alternative for dairy-free option
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare Your Ingredients: Zest and juice fresh lemons, and measure all ingredients accurately to ensure a balanced cake and custard texture.
- Make the Custard: In a saucepan, whisk together eggs, sugar, lemon juice, lemon zest, milk (or cream), and vanilla extract if using. Cook gently over medium heat, stirring constantly, until the mixture thickens into a smooth, velvety custard without curdling.
- Prepare the Cake Batter: In a mixing bowl, whip softened butter and sugar until light and fluffy. Gradually fold in eggs one at a time, then sift in the flour and gently combine to create a light and airy batter.
- Assemble and Bake: Pour half of the cake batter into a greased baking pan. Spread the custard evenly over the batter, then cover with the remaining cake batter. Bake in a preheated oven at 175°C (350°F) for approximately 35-40 minutes, or until the cake springs back when touched and the custard is set.
- Cool and Serve: Allow the cake to cool completely to firm up the custard layer. Optionally chill in the refrigerator, then dust with powdered sugar or garnish with lemon slices before slicing and serving.
Notes
- Use room temperature ingredients to ensure even mixing and avoid custard curdling.
- Cook custard slowly over medium heat and stir constantly to prevent lumps or scrambling.
- Always use fresh lemons for zest and juice for the brightest lemon flavor.
- Check cake doneness by pressing lightly or using a toothpick; it should be firm yet tender.
- Allow cake to cool completely for clean slicing and custard setting.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280
- Sugar: 25g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: lemon custard cake, Italian dessert, lemon cake, gluten-free lemon cake, custard dessert, refreshing lemon cake
