Italian Lemon Custard Cake

$The key to a great Italian Lemon Custard Cake is in the ingredients. Each one plays a vital role in creating that delightful flavor. Here’s what you need: - 1 cup granulated sugar - 1/2 cup unsalted butter, softened to room temperature - 3 large eggs, at room temperature - Zest of 2 medium lemons - 1/4 cup freshly squeezed lemon juice - 1 1/2 cups whole milk, at room temperature - 1 cup all-purpose flour, sifted - 1 tablespoon baking powder - 1/4 teaspoon salt - Powdered sugar, for dusting When you gather these ingredients, you prepare to create a cake that’s moist and bursting with zest. The sugar sweetens, while the butter adds richness. Eggs create structure, and lemon juice gives that bright, tangy flavor. The milk keeps it tender, while flour and baking powder help it rise. Don't forget the powdered sugar! It adds a lovely finish and sweetness on top. Each ingredient works together to make your cake special. {{ingredient_image_2}} Start by setting your oven to 350°F (175°C). This temperature is key for baking. While the oven warms up, grab an 8-inch round cake pan. Use butter to grease the pan well. It helps the cake come out easily. Then, sprinkle a little flour in the pan. Tap it around until it coats the butter. This step makes sure your cake won't stick. In a large mixing bowl, place the softened butter and granulated sugar. Use an electric mixer at medium speed to mix them. Cream the butter and sugar for about 3-4 minutes. You want the mixture to be light and fluffy. This is important for creating a soft cake. The color should change to a pale yellow. Next, add the large eggs one at a time. Beat well after each egg. This helps make the mixture smooth. Now, it's time for the lemon. Stir in the lemon zest and fresh lemon juice. Make sure these flavors mix well. The zest adds a nice punch, while the juice gives it that fresh tang. This is where the cake gets its bright, zesty flavor. To bake a perfect Italian Lemon Custard Cake, follow the right temperature and timing. Preheat your oven to 350°F (175°C). This temperature helps the cake rise evenly. Bake the cake for 40-45 minutes. Check for doneness with a toothpick. If it comes out clean or with a few moist crumbs, your cake is ready. Mixing techniques are key to a light cake. Start by creaming the butter and sugar well until fluffy. Add eggs one by one, mixing after each. When you combine wet and dry ingredients, stir gently. Overmixing can make the cake dense. Stop mixing as soon as you see no dry flour; some lumps are okay. Presentation makes your cake special. Slice the cake into wedges. Serve with fresh berries on each plate. Strawberries and blueberries work well. Add a sprig of mint for a pop of color. Dust the top with powdered sugar for a sweet finish. This makes any gathering feel fancy! Pro Tips Room Temperature Ingredients: Ensure all your ingredients, especially eggs and milk, are at room temperature before mixing. This helps create a smoother batter and better texture in the final cake. Proper Measuring: Use the spoon-and-level method for measuring flour to avoid compacting it, which can lead to a dense cake. Spoon flour into your measuring cup and level it off with a knife for accuracy. Cooling Time: Allow the cake to cool in the pan for just 10 minutes, as overcooling can lead to moisture loss. Transferring to a wire rack helps it cool evenly without becoming soggy. Flavor Boost: For an extra lemony flavor, consider adding a teaspoon of lemon extract to the batter. This enhances the cake's citrus notes and makes it even more delightful. {{image_4}} You can play with flavors in your Italian lemon custard cake. Try using other citrus fruits like oranges or limes. They bring a nice twist. Adding herbs like basil or mint also adds a fun taste. Just chop them finely and mix them in with the lemon zest. This makes each bite exciting and fresh. If you need gluten-free options, use almond flour instead of all-purpose flour. It gives a lovely nutty flavor and works well in this recipe. For a dairy-free cake, swap the whole milk with almond milk or coconut milk. Both options keep the cake moist and tasty. Make sure to use dairy-free butter too. Serve your cake with a drizzle of lemon sauce for extra zest. A raspberry sauce can add a sweet touch. You can also top each slice with fresh berries and a sprig of mint. This not only adds color but also enhances the flavor. Enjoy experimenting with toppings to make each serving special! To keep your Italian Lemon Custard Cake fresh, store it properly. First, let the cake cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. This keeps moisture in and prevents it from drying out. If you have more than one layer, place parchment paper between them. This avoids sticking. Store the cake at room temperature for short-term use, but if you want it to last longer, keep it in the fridge. Freezing your cake is a great way to enjoy it later. First, let the cake cool completely. Then, slice it into individual pieces. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. Label the bag with the date. When you're ready to enjoy a slice, take it out and thaw it in the fridge overnight. For a quick option, you can leave it at room temperature for an hour before serving. The Italian Lemon Custard Cake can last for about 3-5 days in the fridge. Make sure it is well-wrapped to maintain freshness. If you freeze it, the cake can last up to 3 months. Just remember, the longer it stays in the freezer, the more it may lose flavor and texture. Always check for any signs of freezer burn before eating. Enjoy your cake at its best! Italian Lemon Custard Cake is a bright, creamy dessert. It has a soft, moist texture and a rich lemon flavor. The cake combines sweet and tart, making each bite a delight. You get a lovely balance from the lemon juice and zest, which adds freshness. This cake has a custardy center that melts in your mouth. It is perfect for sunny days and special occasions. Yes, you can use other fruits! Try oranges or limes for a twist. You can also add berries for a burst of color and flavor. Just keep the same amounts of juice and zest. Each fruit gives the cake a new taste while keeping it moist. Experiment with your favorites to find the one you love best. Check the cake by poking it with a toothpick. If it comes out clean, your cake is done. You can also look for a golden top and a springy feel. The edges may pull slightly away from the pan. If it jiggles in the center, it needs more time. Trust your senses and enjoy the process! This blog post covered how to make a delightful Italian Lemon Custard Cake. We explored key ingredients, step-by-step instructions, and helpful baking tips. You learned about variations, dietary adjustments, and how to store your cake for later enjoyment. In conclusion, baking this cake is both rewarding and fun. With the right ingredients and techniques, you can create a sweet treat to share or enjoy alone. Trust these tips to guide you toward a perfect bake every time. Happy baking!$

A light and fluffy lemon custard cake with a delightful citrus flavor.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine Italian

Servings 8

Calories 250 kcal

Ingredients

1 cup granulated sugar
0.5 cup unsalted butter, softened to room temperature
3 large eggs at room temperature
2 medium lemons, zest
0.25 cup freshly squeezed lemon juice
1.5 cups whole milk, at room temperature
1 cup all-purpose flour, sifted
1 tablespoon baking powder
0.25 teaspoon salt
to taste powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan thoroughly.
In a large mixing bowl, combine the granulated sugar and softened butter. Cream them together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one by one, beating well after each addition. Stir in the lemon zest and fresh lemon juice until evenly distributed.
In a separate bowl, whisk together the whole milk, sifted flour, baking powder, and salt until smooth and lump-free.
Gradually pour the milk mixture into the butter and egg mixture, stirring gently until just combined.
Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Dust the top of the cooled cake with powdered sugar before serving.

Notes

For an elegant presentation, serve with fresh berries and mint.

Keyword cake, custard, dessert, lemon