Refreshing Italian Lemon Custard Cake Recipe – 6 Bright Silky Layers
Refreshing Italian Lemon Custard Cake Recipe features a tender sponge layer topped with a silky lemon custard center and finished with powdered sugar.
Ingredients
4 large eggs separated
1 cup granulated sugar
1 half cup unsalted butter melted and cooled
3 quarter cup all-purpose flour
2 cups whole milk lukewarm
1 quarter cup fresh lemon juice
1 tablespoon lemon zest
1 quarter teaspoon salt
Powdered sugar for dusting
Instructions
-
Preheat oven to 325 degrees Fahrenheit and line an 8×8-inch pan.
-
Beat egg yolks with sugar until pale.
-
Add melted butter, lemon zest, and lemon juice.
-
Stir in flour and salt.
-
Gradually mix in lukewarm milk.
-
Beat egg whites to stiff peaks and fold gently into batter.
-
Pour into pan and bake 45 to 55 minutes until lightly golden and set.
-
Cool completely and refrigerate at least 2 hours before slicing.
-
Dust with powdered sugar before serving.
Notes
Fold egg whites gently to maintain airy texture. Chill for best layer definition.