🍋 Famous Italian Lemon Custard Cake

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🍋 Famous Italian Lemon Custard Cake

Why it’s better than Yogurt Cake: While yogurt cake is moist, this version adds a layer of creamy, citrus-packed luxury that makes it feel like a high-end Italian pastry.

🛒 Ingredients

For the Lemon Custard (The Filling)

  • 1 Egg

  • 50g (3 tbsp) Sugar

  • 40g (3 tbsp) Cornstarch

  • 300ml (1 ½ cups) Milk

  • 1 Lemon (Zest and Juice)

  • A pinch of Salt

For the Soft Cake Base

  • 2 Eggs

  • 100g (½ cup) Sugar

  • 100ml (½ cup) Vegetable oil (or melted butter)

  • 100ml (½ cup) Milk

  • 250g (2 cups) All-purpose flour

  • 1 tbsp Baking powder

  • Zest of 1 lemon

🥣 Step-by-Step Instructions

Step 1: Make the Custard (First!)

  1. In a small saucepan, whisk the egg, sugar, salt, and cornstarch until smooth.

  2. Slowly pour in the milk while whisking to avoid lumps.

  3. Add the lemon zest and juice.

  4. Cook over medium heat, stirring constantly, until it thickens into a heavy cream consistency.

  5. Transfer to a bowl, cover with plastic wrap (touching the surface), and let it cool.

Step 2: Prepare the Cake Batter

  1. Preheat your oven to 350°F (180°C). Grease and line a 9-inch springform pan.

  2. Beat the eggs and sugar until pale and frothy.

  3. Whisk in the oil, milk, and lemon zest.

  4. Gently fold in the sifted flour and baking powder until just combined.

Step 3: Assemble & Bake

  1. Pour half of the cake batter into the pan and spread it evenly.

  2. Spoon the cooled lemon custard over the center, leaving about an inch of space from the edges (so the custard doesn’t leak out).

  3. Carefully pour the remaining cake batter over the top, covering the custard layer completely.

  4. Bake for 30–35 minutes until the top is golden and a toothpick (inserted into the cake part, not the custard) comes out clean.

Step 4: The Italian Finish

  1. Let it cool completely in the pan—this is crucial for the custard to set!

  2. Dust heavily with powdered sugar and a sprinkle of shredded coconut (as seen in your photo).

💡 Pro Tip

For an even richer flavor, let the cake sit in the fridge for 4 hours before serving. The custard “marries” with the cake layers, making it incredibly moist and easy to slice.

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