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Italian Lemon Cream Cake (Torta della Nonna Style)
This irresistible Italian favorite is creamy, rich, and perfect for Sunday lunch or a cozy dessert. The sweet lemon aroma and velvety custard will have you baking it every week!
Ingredients
For the Dough:
1 egg
Zest of 1 lemon
125 g (½ cup) sugar
310 g (2½ cups) all-purpose flour
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5 g (1 tsp) baking powder
140 g (5 oz) unsalted butter, softened
½ tsp salt (optional)
For the Filling:
500 ml (2 cups) milk
120 g (½ cup) sugar
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60 g (½ cup) cornstarch
2 egg yolks
1 tsp vanilla extract
Zest of 1 lemon
Instructions
Prepare the Dough:
In a bowl, whisk the egg with sugar and lemon zest.
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Add softened butter and mix until smooth.
Combine flour, baking powder, and salt. Mix in to form a smooth dough.
Wrap and refrigerate the dough for 30 minutes.
Make the Lemon Custard:
In a saucepan, whisk milk, sugar, cornstarch, egg yolks, lemon zest, and vanilla until smooth.
Cook over medium heat, stirring constantly, until the custard thickens.
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Let it cool, covering with plastic wrap to avoid skin.
Assemble the Cake:
Preheat oven to 180°C (350°F).
Roll out 2/3 of the dough and line a greased springform pan.
Pour in the cooled custard.
Roll out remaining dough to cover the top (or form a lattice).
Seal edges and poke top with a fork to release steam.
Bake:
Bake for 40–45 minutes, or until golden.
Cool completely before removing from the pan.
Serving & Tips
Dust with powdered sugar and top with lemon slices for garnish.
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Store in the fridge for up to 3 days.
Perfect with a cappuccino or espresso!
FAQs
Can I freeze it?
Yes, freeze slices individually for up to 1 month.
Can I use store-bought custard?
Homemade is best, but in a pinch, store-bought custard works.
