Lemon Custard Cake Recipe – Simple, Fresh & Timeless

This Italian Lemon Custard Cake is the kind of dessert you remember forever—the one Nonna made with care, passed down through generations, and always served with a pot of strong coffee and a warm smile. With its delicate sponge base, creamy lemon custard filling, and dusting of powdered sugar, this cake is pure comfort and elegance in one.

Soft, zesty, and just sweet enough, this cake is perfect for spring holidays, summer gatherings, or anytime you crave a nostalgic, homemade treat that tastes like it came straight from a rustic Italian kitchen.

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A Traditional Dessert with Southern Italian Roots

Lemon is a beloved flavor in Italian baking, especially in southern regions like Campania and Sicily, where fragrant Sfusato Amalfitano lemons grow in abundance. This cake pays homage to those sun-drenched orchards, blending simple ingredients into something truly special.

Known in Italy as Torta della Nonna al Limone, this style of cake is light yet custardy, often served slightly warm or chilled. It’s a blend of sponge cake and lemon pastry cream, and sometimes features two layers with custard in the middle, or even a single layer baked with custard directly into the batter.

The version here combines a fluffy lemon sponge with a silky stovetop lemon custard, finished with powdered sugar and (optionally) lemon zest curls for a rustic yet refined finish.

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Ingredients Overview: What Makes This Cake So Special

Lemon Custard Filling:

• Egg Yolks – Give the custard richness and color.

• Whole Milk – Forms the base of the custard, lending a creamy consistency.

• Sugar – Sweetens the custard while balancing the tart lemon.

• Cornstarch – Thickens the mixture without the need for flour.

• Fresh Lemon Juice & Zest – Provide bright, clean citrus flavor.

• Butter – Adds silkiness and shine to the finished custard.

Lemon Cake Base:

• All-Purpose Flour – A neutral, tender foundation.

• Baking Powder – Ensures a gentle rise for a soft crumb.

• Eggs – Lighten the batter and give structure.

• Sugar – Sweetens and helps aerate when whipped with eggs.

• Milk & Oil – Create moisture and softness.

• Lemon Zest & Juice – Infuse the sponge with fresh citrus flavor.

• Vanilla Extract – Adds warmth and rounds out the lemon.

Optional Garnishes:

• Powdered Sugar – A must for finishing that homemade look.

• Lemon zest ribbons or curls – For a decorative, aromatic touch.

• Whipped cream or berries – If serving as a plated dessert.

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Step-by-Step Instructions: How to Make Italian Lemon Custard Cake

This version features a sponge cake split and filled with lemon custard. For best results, make the custard first so it has time to chill.

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Step 1: Make the Lemon Custard

1. In a medium saucepan, whisk together:

   • 4 egg yolks

   • ½ cup granulated sugar

   • 2 tbsp cornstarch

2. Gradually whisk in:

   • 1¾ cups whole milk

3. Place over medium heat and cook, whisking constantly, until mixture thickens (about 6–8 minutes).

4. Remove from heat and stir in:

   • 2 tbsp butter

   • Zest of 1 lemon

   • ¼ cup fresh lemon juice

5. Strain through a sieve for smoothness.

6. Cover with plastic wrap (directly on surface) and refrigerate for at least 2 hours or until fully chilled.

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Step 2: Make the Lemon Cake

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan (or springform).

2. In a medium bowl, whisk together:

   • 1¼ cups all-purpose flour

   • 1½ tsp baking powder

   • ¼ tsp salt

3. In a large bowl, beat:

   • 3 large eggs

   • ⅔ cup granulated sugar

   Until pale and fluffy (about 3–4 minutes).

4. Mix in:

   • ⅓ cup vegetable oil

   • ½ cup milk

   • Zest of 1 lemon

   • 2 tbsp fresh lemon juice

   • 1 tsp vanilla extract

5. Fold in the dry ingredients until smooth, without overmixing.

6. Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

7. Cool completely in pan before removing.

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Step 3: Assemble the Cake

1. Once both cake and custard are cool, slice the cake horizontally into two even layers using a serrated knife.

2. Place the bottom layer on your serving plate. Spread lemon custard evenly over it, going almost to the edge.

3. Top with the second cake layer. Lightly press down.

4. Dust with powdered sugar just before serving.

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Tips, Variations & Substitutions

Tips for Success:

• Use room temperature eggs for better volume when whipping.

• Zest the lemon before juicing—it’s easier and less wasteful.

• Chill the custard thoroughly for the best sliceable texture.

Variations:

• Crustless Tart Style: Pour batter into pan, spoon custard on top, and bake together for a single-layer custard cake.

• Limoncello Kick: Add 1 tbsp Limoncello to the custard or cake batter for a grown-up twist.

• Berry Filling: Add a layer of sliced fresh strawberries or raspberries over the custard for brightness.

Substitutions:

• Dairy-Free: Use almond or oat milk in both custard and cake; substitute butter with dairy-free spread.

• Gluten-Free: Swap flour with a gluten-free 1:1 baking blend.

• Egg-Free Custard: Use cornstarch, plant milk, and a touch of turmeric for color.

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Serving Ideas & Occasions

This cake is delicate, elegant, and perfect for:

• Mother’s Day or Easter brunch

• Baby showers or bridal teas

• Summer picnics or light desserts after Italian meals

• Holiday dinners when you want something lighter than chocolate or cream-heavy treats

Serve slices with a dollop of whipped cream, a few berries, or even a drizzle of limoncello syrup if you’re feeling indulgent.

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Nutritional & Health Notes

This cake is lighter than it looks—thanks to its low butter content and fresh ingredients.

• Lemon juice provides vitamin C and a clean finish.

• Egg yolks and milk give the custard protein and calcium.

• No heavy frosting, which keeps the sugar level moderate compared to most cakes.

You can make a lighter version by:

• Using low-fat milk or a dairy-free milk.

• Reducing sugar slightly in both the cake and custard.

• Skipping the top cake layer and serving the sponge topped with custard like a tart.

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Frequently Asked Questions

1. Can I make the custard ahead of time?

Yes! The custard can be made 2–3 days in advance and stored in an airtight container in the refrigerator.

2. How do I store leftovers?

Store in the fridge for up to 4 days, covered. The powdered sugar may dissolve, so re-dust before serving.

3. Can I freeze this cake?

Freezing is not recommended once assembled, as the custard texture can become grainy. You can freeze the cake layers only, then thaw and fill later.

4. What’s the best lemon to use?

Organic, unwaxed lemons are ideal since you’re using the zest. Look for Sicilian or Amalfi lemons if available.

5. Can I double the recipe?

Yes. Double the ingredients and bake in two 9-inch pans for a larger layer cake. Increase baking time slightly as needed.

6. Can I use boxed cake mix?

If short on time, you can use lemon or vanilla cake mix and fill with homemade lemon custard. The texture won’t be as traditional, but it works in a pinch.

7. What’s the difference between this and lemon curd cake?

Lemon curd is richer and more tart than custard. This cake uses a silky, lightly sweetened custard that’s softer and more mellow—true to its Italian roots.

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