Italian Grandma’s Lemon Custard Cake

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This Lemon Custard Cake (known in Italy as Torta della Nonna al Limone) is a timeless dessert that combines the brightness of fresh lemons with the comforting softness of a custard-filled cake.
It has a light, spongy base, a silky lemon cream layer in the center, and a dusting of powdered sugar on top — every bite melts in your mouth with a perfect balance of sweetness and tang.

Ingredients

For the Cake Batter:

  • 1 cup (125 g) all-purpose flour
  • 1 tsp baking powder
  • 3 large eggs
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) milk (room temperature)
  • ¼ cup (60 ml) vegetable oil or melted butter
  • Zest of 2 lemons
  • 1 tsp vanilla extract
  • Pinch of salt

For the Lemon Custard Filling:

  • 1 cup (240 ml) milk
  • 3 egg yolks
  • ⅓ cup (70 g) sugar
  • 2 tbsp cornstarch
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2–3 tbsp)
  • 1 tbsp butter

For Dusting:

  • Powdered sugar

Instructions

Step 1: Make the Lemon Custard

  1. In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
  2. Slowly add the milk, whisking constantly to avoid lumps.
  3. Add lemon zest and juice.
  4. Cook over medium heat, whisking until thick and creamy (about 5–7 minutes).
  5. Remove from heat, stir in butter, and let cool.
    Cover the surface with plastic wrap to prevent a skin from forming.

Step 2: Prepare the Cake Batter

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat eggs and sugar until pale and fluffy.
  3. Add oil (or butter), milk, lemon zest, vanilla, and a pinch of salt.
  4. Sift in flour and baking powder.
  5. Mix until smooth — the batter should be pourable but slightly thick.

Step 3: Assemble

  1. Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
  2. Pour half the batter into the pan.
  3. Spoon the cooled lemon custard evenly over the batter.
  4. Top with the remaining batter, covering the custard as best as possible (it’s okay if some peeks through).

Step 4: Bake

Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the cake (not the custard layer) comes out clean.
Cool completely before dusting with powdered sugar.

Serving Ideas

  • Serve chilled or at room temperature — both are delicious!
  • Add a dollop of whipped cream and a few lemon slices for decoration.
  • Pair with espresso, cappuccino, or limoncello for an authentic Italian touch.

Tips for Perfect Results

  • Use fresh lemons, not bottled juice — it makes all the difference.
  • Let the custard cool completely before adding it to the cake batter.
  • Don’t overbake — the center should stay slightly creamy for that signature custard texture.
  • Store in the fridge for up to 3 days; the flavor gets even better overnight!

Optional Variations

  • Lemon Ricotta Version: Add ¼ cup ricotta cheese to the custard for extra richness.
  • Limoncello Twist: Add 1 tbsp limoncello to the batter for an adult upgrade.
  • Coconut Lemon Cake: Add 2 tbsp shredded coconut to the batter for a subtle tropical note

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