This Italian Nonna Lemon Custard Cake is a soft, lightly sweet dessert with a creamy custard center and delicate citrus aroma. Inspired by traditional Italian grandmother recipes, this anti-inflammatory version uses fresh lemon, olive oil, and minimal refined sugar to support digestion and reduce inflammation. Light, comforting, and naturally elegant, it’s perfect with tea or coffee.
Ingredients
Dry Ingredients
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1 cup all-purpose flour (or almond flour for gluten-friendly option)
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½ cup natural cane sugar or coconut sugar
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1 tsp baking powder
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¼ tsp sea salt
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¼ tsp turmeric powder (optional, anti-inflammatory boost)
Wet Ingredients
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3 large eggs, room temperature
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½ cup full-fat milk or almond milk
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⅓ cup extra virgin olive oil
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Zest of 2 organic lemons
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¼ cup fresh lemon juice
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1 tsp pure vanilla extract
Instructions / Directions
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Preheat oven to 170°C (340°F). Grease an 8-inch round cake pan and line the base with parchment paper.
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In a bowl, whisk flour, baking powder, salt, and turmeric.
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In another bowl, beat eggs and sugar until light and creamy.
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Slowly add olive oil while whisking.
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Mix in milk, lemon juice, lemon zest, and vanilla extract.
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Gently fold dry ingredients into the wet mixture until smooth.
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Pour batter into prepared pan. The mixture will be thin.
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Bake for 45–50 minutes until the top is lightly golden and the center has a soft custard jiggle.
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Cool completely before slicing to allow custard to set.
Pro Tips (Diet & Health Related)
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Use organic lemons for maximum antioxidant benefits.
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Do not overbake; a soft center creates the custard texture.
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Olive oil is key for heart-healthy fats and inflammation control.
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For dairy-free, use almond or oat milk.
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Chill for 1 hour for a firmer custard slice.
Nutrition (Per Slice – Approx.)
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Calories: ~210 kcal
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Fat: 11g
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Saturated Fat: 2g
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Carbohydrates: 24g
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Protein: 5g
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Sugar: 10g
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Anti-Inflammatory Benefits: Vitamin C, polyphenols, healthy fats
Q & A
Q: Why is this cake anti-inflammatory?
Fresh lemon, olive oil, turmeric, and low sugar help reduce inflammation and support digestion.
Q: Can I make it gluten-free?
Yes. Replace flour with almond flour or gluten-free baking blend.
Q: How should I store it?
Refrigerate in an airtight container for up to 3 days.
Q: Is this cake overly sweet?
No. It’s lightly sweet with a fresh lemon balance, Italian-style.
