Italian Lemon Cream Cake

 

Ingredients

For the Dough:

• 1 egg

• Zest of 1 lemon

• 125 g (½ cup) sugar

• 310 g (2½ cups) all-purpose flour

• 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

• 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.

• 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.

• 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.

• 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.