Lemon-Infused Cream Cake with Mascarpone Frosting

Ingredients

1. 2 cups (480 ml) milk
2. Zest of 1 lemon
3. 3 eggs
4. 1 cup (200 g) sugar
5. A pinch of salt
6. ½ cup (120 ml) milk
7. ¼ cup (60 ml) vegetable oil
8. 2 cups (280 g) flour
9. 2 teaspoons baking powder
10. Butter for greasing
11. For the Lemon Custard Filling
12. 2 eggs
13. ½ cup (100 g) sugar
14. 1 teaspoon vanilla essence
15. 3 tablespoons (45 g) cornstarch
16. Lemon-infused milk (prepared earlier)

For the Mascarpone Cream Topping

1. 1 cup (240 ml) heavy cream
2. 2 tablespoons condensed milk
3. 1 cup (250 g) mascarpone cream cheese

Instructions

• Two cups of milk should be heated over medium heat for three to four minutes without boiling.
• While making the cake, add the lemon zest, turn off the heat, cover, and let steep.
  Set the oven temperature to 170°C (340°F). Melt some butter and grease a cake mold with it.
  Beat the eggs, sugar, and a little amount of salt in a bowl until they are light and fluffy.
• Mix in the vegetable oil and milk until smooth.
  Fold gently until mixed after sifting in the flour and baking powder.
  A toothpick inserted in the center should come out clean after 40 minutes of baking. Fill the mold with the batter. Allow the cake to cool fully.
• Whisk the eggs, sugar, cornstarch, and vanilla essence in a medium saucepan.
  Add the lemon-infused milk gradually while whisking constantly.
  Stirring continuously, cook over medium heat until the mixture thickens and boils.
• Take off the heat, wrap in plastic wrap to avoid a skin, and allow it cool at room temperature.
• Heavy cream should be whipped until soft peaks form in a mixing dish.
  Beat in the mascarpone cream cheese and condensed milk until smooth and frothy.
  Using a fork, make holes in the chilled cake, then cover with the chilled lemon custard, letting it seep into the cake.
• Over the moistened cake, evenly distribute the mascarpone cream topping.
  For decorating, dust with powdered sugar. For the greatest flavor and texture, slice and serve cold.