Crème brûlée lemon cake with seasonal fruits

For the cake

280 g all-purpose flour 2 ½ tsp baking powder 1 tsp baking soda ½ tsp salt 200 g butter, room temperature 260 g sugar 4 large eggs, room temperature Zest of 1 lemon Juice of ½ lemon 160 ml milk, room temperature

For the pastry cream

500 ml milk 9 g sugar 2 eggs 55 g corn flour ½ tbsp vanilla extract Juice of ¼ lemon Zest of ¼ lemon

To assemble

2 tbsp brown sugar 100 g seasonal fruits (e.g. grapes) 2 tbsp crushed pistachios