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Nonna's Lemon Custard Cake

A magical self-saucing cake where a light lemon layer bakes over a creamy custard, creating two delightful textures in one simple dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: Italian
Calories: 320

Ingredients
  

Custard Cake Batter
  • 4 large eggs room temperature, separated
  • 1.33 cups granulated sugar
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.33 cup all-purpose flour
  • 2 cups whole milk room temperature
  • 2 tbsp lemon zest packed, from about 2 large lemons
  • 0.5 cup fresh lemon juice
  • 1 pinch fine sea salt
For Serving
  • powdered sugar for dusting

Equipment

  • 8-inch square or round baking dish
  • Roasting pan for water bath
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Fine grater/zester
  • Juicer

Method
 

  1. Preheat oven to 325°F (160°C). Grease an 8-inch baking dish. Place it inside a larger roasting pan. Bring a kettle of water to a boil.
  2. Separate egg yolks and whites into two different bowls.
  3. In the yolk bowl, whisk yolks and sugar for 2-3 mins until pale/thick. Whisk in melted butter. Sift in flour and salt; whisk until smooth.
  4. Gradually whisk in milk, then lemon juice and zest. Batter will be thin.
  5. With a mixer, beat egg whites to stiff, glossy peaks.
  6. Gently fold 1/3 of whites into batter to lighten. Fold in remaining whites until no streaks remain.
  7. Pour batter into prepared dish. Place pan in oven. Pour hot water into roasting pan to reach halfway up dish sides.
  8. Bake 50-60 mins until top is golden, set, and center has a slight jiggle. Cool in dish on a rack for 1+ hour.
  9. Dust with powdered sugar. Serve slightly chilled or at room temperature.

Notes

Cake is best made a few hours ahead to allow custard to set fully. Store covered in the refrigerator for up to 3 days.