1 egg yolk
4 tbsp | 50g sugar
1 tsp | 8g vanilla sugar or vanillin
2 tbsp | 30g corn starch
1 cup | 240ml milk
Juice of ½ lemon
For Garnishing:
Powdered sugar, for dusting
Directions:
Prepare the cake batter:
In a bowl, beat the egg with the sugar until smooth.
Add sunflower oil and lemon zest, and mix well.
Sift in flour and baking powder, then slowly add milk to form a smooth batter.
Pour the batter into a greased baking pan.
Bake in a preheated static oven at 180°C (350°F) for 25-30 minutes.
Make the custard filling:
In a saucepan, whisk the egg yolk, sugar, vanilla, and corn starch until combined.
Gradually add milk, stirring constantly over low heat.
Let the mixture thicken into a custard, then add lemon juice.
Remove from heat and let it cool completely.
Assemble the cake:
Once the cake is baked and cooled, spread the cooled lemon custard over the top.
Dust with powdered sugar before serving.
Serving Suggestions:
Serve chilled or at room temperature with a side of fresh berries or a dollop of whipped cream.
Cooking Tips:
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