Cream:

1 egg
50 g of sugar
2 tablespoons cornstarch
500 ml of milk

Cake:

3 eggs
100 g of sugar
Lemon peel
Juice of 1 lemon
50 ml of seed oil
50 ml of milk
200 g of flour
Baking powder
Method:

For the Cream:

In a saucepan, beat the egg with the sugar and cornstarch until smooth.
Add the milk gradually, continuing to mix to avoid the formation of lumps.
Place the saucepan over medium heat and continue stirring constantly until the cream thickens and reaches the desired consistency.
Remove from the heat and let cool completely.
For the Cake:

Preheat the oven to 180°C and grease or line a cake pan with baking paper.
In a bowl, beat the eggs with the sugar until the mixture is frothy and light.
Add the grated zest and lemon juice, the vegetable oil and the milk, and mix well.
Sift the flour and baking powder directly into the bowl and mix until you obtain a smooth dough.
Pour the batter into the prepared pan and level the surface with a spatula.
Bake in the preheated oven and cook at 180°C for about 30 minutes, or until the cake is golden and cooked in the centre.
Once cooked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Once cooled, cut the cake into slices and serve it with the previously prepared cream
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