1. – Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.

2. – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. – In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the 1 tablespoon of lemon zest and the lemon juice.

4. – Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.

5. – Pour the batter into the prepared baking pan and smooth the top.

6. – Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. – In a medium saucepan, whisk together the cornstarch and 1/2 cup of sugar. Gradually whisk in the milk and 1 tablespoon of lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.

8. – Remove the saucepan from the heat and let the custard cool to room temperature, stirring occasionally.

9. – Once the cake is completely cooled, use a serrated knife to carefully slice it in half horizontally.

10. – Spread the lemon custard evenly over the bottom half of the cake, then replace the top half.

11. – Serve the Italian Grandma’s Lemon Custard Cake chilled or at room temperature, and enjoy!