Italian Lemon Cake Recipe
Light lemon cake filled with lemon custard.
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Ingredients
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Cake
Lemon Custard Filling
Lemon Glaze
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- 4
Add Eggs and Milk
Add eggs one at a time to the butter mixture, mixing well after each addition. Then, mix in the milk, lemon juice, and lemon zest.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 6
Pour and Bake
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Lemon Custard Filling
- 8
Prepare the Custard Mixture
In a medium saucepan, whisk together the granulated sugar, eggs, and cornstarch until smooth.
- 9
Cook the Custard
Gradually whisk in the milk over medium heat, continuing to stir until the mixture thickens and bubbles.
- 10
Add Lemon and Butter
Remove from heat and stir in the lemon juice, lemon zest, and butter until melted and smooth.
- 11
Cool the Custard
Allow the custard to cool completely before using it to fill the cake.
Lemon Glaze
- 12
Combine Glaze Ingredients
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- 13
Glaze the Cake
Drizzle the glaze over the cooled cake layers before serving.