Lemon Cake Recipe

Ingredients

For the Cake:

• 50g lemon juice
• 1 teaspoon lemon zest
• 30g vegetable oil
• 4 eggs
• 120g sugar
• 120g flour
• 4g baking powder

For the Lemon Filling:

• 3 eggs
• 135g lemon juice
• 1-2 teaspoons lemon zest
• 190g sugar
• 10g corn starch

For the Cheese Filling:

• 400g whipping cream
• 80g powdered sugar
• 200g cream cheese
• 1 teaspoon vanilla extract

For the Syrup:

• 100g water
• 60g sugar
• 15g lemon juice

Instructions

1. Prepare the Cake Batter:
   • In a bowl, mix the lemon juice, lemon zest, and vegetable oil.
   • Beat the egg whites, gradually adding the sugar, then incorporate the egg yolks.
   • In a separate bowl, mix the flour and baking powder. Sift and add to the egg mixture.
   • Add the lemon juice mixture to the batter.
2. Bake the Cake:
   • Pour the batter into a 20 cm diameter mold.
   • Bake in a preheated oven at 160°C for 35 minutes.
3. Make the Lemon Filling:
   • In a saucepan, mix the eggs, lemon juice, lemon zest, sugar, and corn starch.
   • Cook over medium heat, stirring continuously until the mixture thickens.
   • Sieve the lemon filling and let it cool, covered with plastic wrap.
4. Prepare the Cheese Filling:
   • Whip the cream with the powdered sugar.
   • Add the cream cheese and vanilla extract, mixing until smooth.
5. Make the Syrup:
   • Combine water, sugar, and lemon juice in a saucepan.
   • Heat until the sugar dissolves, then let it cool.
6. Assemble the Cake:
   • Once the cake has cooled, slice it into three equal layers.
   • Moisten each layer with the syrup.
   • Fill the cake with alternating layers of lemon cream and cheese filling.
   • Cover the entire cake with the remaining cheese filling.
   • Chill the assembled cake in the refrigerator for 6 hours before serving.