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Start by making the custard. In a saucepan, combine the egg, salt, sugar, cornstarch, milk, lemon peel, and lemon juice.
Cook the mixture over medium heat, stirring constantly, until it thickens. Set aside to cool.
For the dough, beat the 2 eggs with a pinch of salt and sugar until well combined.
Add vegetable oil, vanilla, flour, and baking powder. Mix until smooth. If the batter is too thick, add a little milk and mix well.
Preheat your oven to 190°C (370°F). Grease a 23 cm (9-inch) baking pan.
Pour half of the batter into the pan and bake for 15 minutes.
Once done, spread the custard filling over the baked layer.
Add the remaining batter and bake for an additional 30 minutes at 190°C.
Allow the cake to cool, then decorate with coconut flakes if desired.
Slice, serve, and enjoy the delightful Italian lemon cake!