Description
Experience a delightful burst of sunshine in every bite with this Italian Grandma’s Lemon Custard Cake, where creamy custard meets zesty lemon for an unforgettable treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- Zest and juice of 2 fresh lemons
- 1/4 cup unsalted butter, melted
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a mixing bowl, whisk together sugar and eggs until light and fluffy. Add lemon zest and juice; mix well.
- In a separate bowl, sift together flour and baking powder. Gradually fold into the lemon mixture until just combined.
- Stir in melted butter and milk until smooth.
- Pour the batter into the prepared cake pan, smoothing the top. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 20g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, try substituting half of the lemon juice with orange or lime juice. Dust with powdered sugar or serve with fresh berries for garnish.