Steps

• Before starting to prepare the lemon bundt cake, preheat the static oven to 374°F and let it warm up. In the meantime, begin with the preparation. In a bowl, pour the sugar and 3 eggs. Mix with the whisk, then add the oil, milk, and grated lemon zest. Lightly mix everything with the whisk and add some flour. Incorporate it all, then add the remaining flour along with the baking powder. Mix everything well until a homogeneous mixture is obtained.

• Butter and flour a bundt cake pan, then pour the mixture inside. Bake at 374°F for 30 – 35 minutes. Once cooked, the bundt cake should cool in the pan at room temperature.

  In the meantime, you can prepare the cream.

• Take a saucepan, preferably made of steel, and add 2 egg yolks, 2 tbsp of flour, and 1 1/2 tbsp of sugar. Also, add the lemon juice and mix everything with the whisk. Now add the milk, mix, and turn on medium heat.

• Slowly but continuously stir until it reaches a boil. At this point, count one minute before turning off the heat, continuing to stir. Let it cool.

  N.B. If you want to speed up the process, you can also heat the milk a few seconds before adding it to the cream ingredients. I did this step, so the cream thickens faster.

• Once cool, transfer the bundt cake to a plate. If you have difficulty removing it from the pan, use a spatula. Gently run the spatula between the edge of the pan and the bundt cake, then invert the pan onto a plate, and you’ll see it will come out easily.

  Cut the bundt cake in half, obtaining two discs. Take a spoon and carve a channel in the disc that will be the base. Be careful not to go too deep, or you will pierce the base of the bundt cake.

  Now fill this channel with the cream prepared earlier.

• Cover with the second disc, and dust the surface with powdered sugar. Let it rest in the fridge for at least half an hour before serving.

  The Lemon Bundt Cake with Cream is ready.