Pour the fresh milk into a saucepan. Add the egg yolk, sugar, and cornstarch. Mix well.

Add the peel of 1 lemon and place the saucepan on the stove over medium heat. Stir constantly until the cream thickens.

Remove from heat, discard the grated lemon zest, and transfer the cream to a bowl. Cover with cling film and allow to cool.

In a mixing bowl, beat the eggs with 100 grams of sugar until light and fluffy.

Gradually add 200 milliliters of fresh milk and 120 milliliters of oil, mixing well. Then, grate and add the peel of 1 lemon.

Sift together 230 grams of flour with 1 packet of baking powder, and slowly mix into the batter until smooth.

Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).

Prepare a 24 cm (9.5-inch) baking dish with parchment paper.

Pour most of the batter into the dish and bake for 15 minutes.

After 15 minutes, remove from the oven and pour the prepared cream over the cake.

Chop the peaches into small cubes and distribute them evenly over the cream layer.

Pour the remaining batter on top of the peaches, then return the cake to the oven and bake for an additional 15-20 minutes or until golden brown.

Once baked, let the cake cool before removing it from the dish.

Sprinkle with powdered sugar, cut into slices, and serve.