Step 1

To make the custard, heat the milk in a small saucepan over medium heat until simmering. Meanwhile, whisk the sugar, cornflour and egg yolks in a bowl until smooth and combined.

Step 2

Whisk the warmed milk into the sugar mixture. Return the mixture to the pan. Cook, stirring, for 2 minutes or until mixture boils and thickens. Transfer to a bowl and set aside, stirring occasionally, until cooled completely. Stir lemon rind and lemon curd into cooled custard until well combined.

Step 3

Preheat oven to 180C/160C fan forced. Grease the base and side of a 20cm round springform pan and line the base and side with baking paper.

Step 4

Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour and milk, in alternating batches, until well combined.

Step 5

Spoon half of the cake mixture into the prepared pan. Use the back of a spoon to smooth the surface. Use teaspoonfuls of the remaining cake mixture to build a wall around the edge of the pan to form a well for the custard. Spoon the cooled custard into the well. Top the custard with dollops of remaining cake mixture. Smooth the surface.

Step 6

Bake for 45 minutes or until firm to the touch, covering loosely with foil if the cake browns too quickly. Set aside for 10 minutes to cool slightly before transferring to a plate, top-side up. Serve warm or at room temperature, topped with whipped cream.