Step 1

Warm up the milk until hot (not boiling).

Step 2

In a medium sized pan, whisk the egg yolks with the sugar and flour, until light and fluffy.

Step 3

Add the vanilla extract and milk some at a time while whisking, making sure there are no lumps.

Step 4

Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.

Step 5

Pour the cream in a glass bowl, cover with plastic wrap and let it cool down.

Step 6

Preheat the oven to 350F (180C).

Step 7

In a large bowl, add the eggs and sugar and whisk well. You can use a hand or stand up mixer too.

Step 8

While mixing, add the oil and the milk.

Step 9

Add the lemon zest, the sifted flour, salt and baking powder. Mix until just combined.

Step 10

Line a .. inch pan (with removable bottom if you have it) with parchment paper and/or grease.

Step 11

Pour the batter, and top with spoonful of custard cream.

Step 12

Bake at 350F for about 40 minutes, until lightly golden on top.

Step 13

Let cool, remove from the pan and sprinkle with powdered sugar.

Step 14

Enjoy!