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Lemon Custard Cake Recipe – Simple, Fresh & Timeless

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This classic Italian Lemon Custard Cake features a light sponge layered with silky homemade lemon custard and dusted with powdered sugar. A timeless family recipe perfect for spring and summer gatherings.

Ingredients

Scale

Custard Filling:

  • 4 egg yolks

  • ½ cup sugar

  • 2 tbsp cornstarch

  • 1¾ cups whole milk

  • ¼ cup fresh lemon juice

  • Zest of 1 lemon

  • 2 tbsp unsalted butter

Cake:

  • 1¼ cups all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp salt

  • 3 large eggs

  • ⅔ cup sugar

  • ⅓ cup vegetable oil

  • ½ cup milk

  • Zest of 1 lemon

  • 2 tbsp lemon juice

  • 1 tsp vanilla extract

Topping:

  • Powdered sugar, for dusting

  • Lemon curls or zest, optional

Instructions

  • Make custard: whisk yolks, sugar, and cornstarch. Add milk. Cook until thick. Off heat, stir in butter, lemon juice, and zest. Chill.

  • Make cake: beat eggs and sugar until fluffy. Add oil, milk, lemon juice/zest, and vanilla. Fold in dry ingredients. Bake in greased 8- or 9-inch pan at 350°F for 25–30 min. Cool.

  • Slice cake in half. Spread custard between layers. Top with powdered sugar. Serve chilled or room temp.

Notes

  • Use ricotta or mascarpone whipped into custard for extra richness.

  • Store chilled for 4 days.

  • Try with berries or limoncello glaze.

Find it online: https://thefoodaunt.com/lemon-custard-cake-recipe-simple-fresh-timeless/