1. Prepare the Milk:
- Begin by zesting 1 lemon and setting the zest aside.
- Warm 240 ml of milk until it’s just warm but not boiling.
- Allow the milk to cool to room temperature.
2. Make the Custard:
- In a medium saucepan, whisk together 1 egg, 60 g sugar, and 20 g cornstarch.
- Gradually pour the cooled milk into the egg mixture, stirring constantly.
- Cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat and set aside.
3. Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together 3 eggs and 150 g sugar until light and fluffy.
- Gradually add 150 ml vegetable oil and the juice of 1 lemon, whisking until well combined.
- Stir in the reserved lemon zest.
- Slowly fold in 250 g flour and 15 g baking soda until just incorporated.
- Gently fold the prepared custard into the batter.
4. Bake the Cake:
- Pour the batter into a greased and floured cake pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
5. Add the Topping:
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