Italian Lemon Custard Cake: Soft, Creamy, and Perfectly Tangy
Introduction
If you love desserts that strike the perfect balance between sweet and tart, this Italian Lemon Custard Cake is a must-try. With its buttery shortcrust base, velvety lemon filling, and airy sponge top, it’s a stunning combination of texture and flavor. It’s elegant enough for holidays but simple enough for weekend baking. A classic from Southern Italy, this lemon delight feels like sunshine on a plate.
Cultural Significance
Lemon cakes hold a special place in Italian baking, especially in regions like the Amalfi Coast and Sicily, where citrus groves thrive. Lemons are symbols of freshness and abundance, and in desserts, they represent purity and brightness. This cake is often served during Easter or spring gatherings, but it’s welcome any time of year.
Ingredients
For the Crust:
- 1½ cups all-purpose flour
- 1/3 cup sugar
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 2–3 tbsp cold water
- Pinch of salt
For the Filling:
- 1½ cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 3 large eggs
- 1 tsp vanilla extract
For the Topping (Optional):
- Powdered sugar
- Thin lemon slices for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix flour, sugar, and salt. Cut in butter with a fork or fingers until the mixture resembles crumbs.
- Add the egg yolk and water, a little at a time, mixing until the dough forms.
- Press into a disk, wrap, and chill for 30 minutes.
2. Preheat the Oven to 350°F (175°C). Grease and line a 9-inch springform pan.
3. Make the Filling:
- In a saucepan, whisk flour, sugar, and lemon zest. Gradually add milk and cream until smooth.
- Cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).
- Remove from heat. In a separate bowl, beat eggs with lemon juice and vanilla, then slowly add to the warm custard. Mix until smooth.
4. Assemble the Cake:
- Roll out the crust and press it into the pan, covering the bottom and sides.
- Pour the custard filling inside.
5. Bake:
- Bake for 50–60 minutes or until the center is just set and the top is golden.
- Let cool completely, then chill in the fridge for 2–3 hours.
6. Serve:
- Dust with powdered sugar and garnish with lemon slices before serving.
Optional Variations
- Add a meringue topping for extra elegance
- Use almond flour in the crust for a nutty note
- Infuse the filling with limoncello for a boozy twist
Nutritional Information (Per Slice – 10 slices)
Calories: ~320
Fat: ~18g
Carbohydrates: ~35g
Sugar: ~20g
Protein: ~6g
Fiber: ~1g
Health Benefits
- Lemon zest and juice are packed with vitamin C and antioxidants
- Homemade custard offers protein and calcium
- No artificial flavoring or preservatives—all fresh ingredients
- Customizable: Reduce sugar or use gluten-free flour if needed
Tips for Success
- Use fresh lemon juice for best flavor
- Chill the cake fully before slicing—it firms up beautifully
- A springform pan makes removing the cake easier and cleaner
- Don’t rush the custard—it should be silky smooth before baking
Conclusion
This Italian Lemon Custard Cake is light yet satisfying, with bright citrus notes that lift the soul. Whether you’re hosting a gathering or simply treating yourself, this cake makes every moment feel special.