How to make a cake with lemon cream step by step

Step 1 - preparations

• Grease the baking pan with butter and sprinkle with flour or breadcrumbs.
• Preheat the oven to 170℃ (fan-forced) or 180℃ (top/bottom heat mode).
• Sift the flour through a sieve together with baking powder.
  300 g all-purpose flour, 2 teaspoons baking powder

Step 2 - preparing the lemon cake

• Wash the lemons and grate their zest using a fine grater.
  zest from two lemons
  
• Add the zest to the sugar and mix together.
  250 g sugar
• Add the eggs to the sugar and mix with a mixer on high speed until you get a thick and light mixture - this took me 3 minutes.
  4 eggs
  
• Add a little milk to the beaten eggs and mix briefly.
  250 ml milk
  
• Gradually add the sifted flour alternately with milk - mix briefly and on the lowest speed of the mixer.
  
• Pour in the oil and mix briefly.
  100 ml oil
  
• Transfer the batter to the prepared pan.
  

Step 3 - baking the cake

• Place the cake in the preheated oven (preferably on the middle rack) and bake for about 45-50 minutes - until a wooden skewer comes out clean.
• After baking, let the cake cool.

Step 4 - making lemon curd

• While the cake is baking, start preparing the lemon cream.
• Pour about 3 cm of water into the bottom of a smaller pot and place it on the heat.
• Place a heat-resistant bowl on top of the pot - e.g., a metal one.
• Squeeze the juice from the lemons whose zest was grated and pour it into the bowl on the pot.
  juice from two lemons
  
• Add sugar and butter cut into pieces to the bowl - heat together until the butter and sugar dissolve.
  100 g sugar, 60 g butter
  
• Mix together the eggs and yolk - e.g., with a fork or a small whisk.
  2 eggs, 1 egg yolk
  
• Pour the eggs into the bowl on the pot and, stirring constantly, heat together until you get a fairly thick cream - more or less the consistency of a thinner pudding.
  
• Then pour the entire mixture through a fine sieve to get rid of any seeds or egg pieces.
  
• Immediately cover the cream on top with cling film, so that it touches the cream, and set it aside to cool.
  
• Transfer the mascarpone cheese to a bowl and briefly mix.
  250 g mascarpone cheese
  
• Add about ½-⅔ of the cooled lemon curd to it and briefly mix.
  
• Spread the cream over the cooled cake.
  
• Finally, spread the remaining lemon curd over the cream and gently swirl.