Introduction
Imagine the aroma of zesty lemons filling your kitchen, the anticipation of a sweet and tangy dessert baking in the oven. Italian Grandma’s Lemon Custard Cake is a delightful treat that brings together the richness of custard with the freshness of lemons in a harmonious blend that will tantalize your taste buds. Today, we embark on a culinary journey to recreate this traditional Italian dessert that has been passed down through generations.
As we delve into the art of making this Lemon Custard Cake, we will uncover the secrets behind its velvety texture, vibrant flavor, and irresistible charm. Get ready to experience the joy of baking as we guide you through each step with precision and care, ensuring that your end result is a masterpiece that would make any nonna proud.
Whether you are a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and rewarding, allowing you to savor the magic of Italian home baking in every bite. So, roll up your sleeves, preheat your oven, and let’s embark on this culinary adventure together.
Join us as we unlock the flavors of Italy and create a Lemon Custard Cake that will transport you to the sun-kissed lemon groves of the Amalfi Coast with its delectable taste and irresistible charm.
Ingredients to Gather
To bring Italian Grandma’s Lemon Custard Cake to life, you will need the following ingredients:
– Fresh lemons (for zest and juice)
– Eggs
– Sugar
– All-purpose flour
– Milk
– Unsalted butter
– Vanilla extract
– Baking powder
– Salt
Ensure you have all these ingredients ready before you begin the baking process to ensure a smooth and enjoyable experience.
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
4. Gradually add the flour, baking powder, and salt to the wet ingredients, mixing until just combined.
5. Stir in the lemon zest and juice, being careful not to overmix the batter.
6. In a separate saucepan, heat the milk until just simmering, then slowly pour it into the batter while stirring continuously.
7. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips
– For an extra burst of lemon flavor, you can brush the top of the cake with a lemon syrup after baking.
– Dust the cooled cake with powdered sugar before serving for a finishing touch.
Serving Suggestions
Italian Grandma’s Lemon Custard Cake is best enjoyed with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Pair it with a cup of hot tea or espresso for a delightful afternoon treat.
Make-Ahead Notes
This cake can be made a day in advance and stored in an airtight container at room temperature. The flavors will meld together, resulting in an even more delicious slice the next day.
Flavor Notes
The combination of tangy lemon zest and juice with the creamy custard creates a harmonious balance of sweet and citrusy flavors that will awaken your palate. Each bite offers a burst of sunshine in the form of a delectable dessert.
Italian Grandma’s Lemon Custard Cake
Italian Grandma’s Lemon Custard Cake is a delightful treat that brings together the richness of custard with the freshness of lemons in a harmonious blend. This traditional Italian dessert offers a velvety texture, vibrant flavor, and irresistible charm.
Ingredients
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Fresh lemons (for zest and juice)
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4 eggs
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1 cup sugar
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1 cup all-purpose flour
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1 cup milk
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1/2 cup unsalted butter, softened
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1 tsp vanilla extract
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1 1/2 tsp baking powder
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1/4 tsp salt
Directions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
-
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
-
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
-
Gradually add the flour, baking powder, and salt to the wet ingredients, mixing until just combined.
-
Stir in the lemon zest and juice, being careful not to overmix the batter.
-
Heat the milk in a saucepan until simmering, then slowly pour it into the batter while stirring continuously.
-
Pour the batter into the prepared cake pan and bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
