A soft Italian lemon cake layered with silky homemade lemon custard.

Scale

1 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

3 large eggs separated

3/4 cup granulated sugar

1/2 cup unsalted butter melted

1 tsp vanilla extract

1 tbsp lemon zest

2 cups whole milk

3 egg yolks

1/4 cup cornstarch

2 tbsp lemon juice

1 tbsp butter

Cook Mode Prevent your screen from going dark

1. Preheat oven to 175°C

2. Prepare cake batter and bake

3. Cool cake completely

4. Heat milk gently

5. Whisk sugar egg yolks and cornstarch

6. Slowly whisk warm milk into mixture

7. Cook until thickened

8. Add lemon juice vanilla and butter

9. Layer cake with lemon custard

10. Chill before serving

Use fresh lemon juice

Best served chilled

Dust powdered sugar before serving