Italian Lemon Cream Cake

Ingredients:

For the Cream:

• 500 ml milk
• 2 eggs
• 4 tablespoons cornstarch
• 6 tablespoons sugar
• 80 g mascarpone or cream cheese
• Zest of 1 lemon

For the Cake:

• 1 egg
• 120 g sugar
• Zest of 1 lemon
• 320 g flour
• 6 g baking powder
• 140 g butter, softened

Preparation:

For the Lemon Cream:

• Whisk together milk, eggs, cornstarch, and sugar in a saucepan until smooth.
• Cook over medium heat until thickened.
• Remove from heat, add mascarpone or cream cheese and lemon zest.
• Stir until smooth.
• Set aside to cool.

For the Cake:

• Preheat oven to 180°C (350°F).
• Grease and flour a round cake pan.
• Cream butter and sugar until light and fluffy.
• Add egg and lemon zest, mix well.
• Sift flour and baking powder together.
• Fold into the butter mixture.
• Pour batter into prepared pan and bake for 25-30 minutes.
• Let cool completely.
• Slice cake horizontally into two layers.
• Spread lemon cream over the bottom layer.
• Gently place the second layer on top.
• Dust with powdered sugar or decorate with lemon slices and zest if desired.