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.