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1 teaspoon powdered sugar
Directions
Heat 2 cups of milk over medium heat for 3–4 minutes without boiling.
Add the lemon zest, remove from heat, cover, and let steep while preparing the cake.
Preheat your oven to 170°C (340°F). Grease a cake mold with melted butter.
In a bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy.
Add the milk and vegetable oil, mixing until smooth.
Sift in the flour and baking powder, folding gently until combined.
Pour the batter into the prepared mold and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
In a medium saucepan, whisk together eggs, sugar, vanilla essence, and cornstarch.
Gradually add the lemon-infused milk while whisking continuously.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat, cover with plastic wrap to prevent a skin from forming, and let cool at room temperature.
In a mixing bowl, whip heavy cream until soft peaks form.
Add the condensed milk and mascarpone cream cheese, beating until smooth and fluffy.
Poke holes in the cooled cake using a fork and pour the cooled lemon custard over the top, allowing it to soak into the cake.
Spread the mascarpone cream topping evenly over the soaked cake.
Dust with powdered sugar for decoration. Slice and serve chilled for the best flavor and texture.
Serving Suggestions
Pair with a cup of tea or coffee for a delightful afternoon snack.
Serve with fresh berries for a fruity twist.
Add a drizzle of lemon syrup for extra tang.
Top with candied lemon slices for a decorative touch.
Cooking Tips
Strain the lemon-infused milk to avoid zest bits in the custard.
Add a teaspoon of lemon extract to enhance flavor.
Use a springform pan for easy cake removal.
Chill the cake for at least an hour before serving to allow flavors to meld.
Nutritional Benefits
Read more on next page
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