Ingredients:
For the cake batter:
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:
In a bowl, combine the lemon juice, lemon zest, and vegetable oil.
Beat the egg whites in a another basin and gradually add the sugar while beating.
. Then add the egg yolks as well.
In another bowl, mix the flour and baking powder, sift them, and add them to the batter.
Finally, add the lemon juice mixture from step 1 to the batter and mix until well combined.
Pour the batter into a 20cm diameter cake mold and bake in a preheated oven at 160°C for 35 minutes.
In a saucepan, combine the eggs, lemon juice, lemon zest, sugar, and cornstarch for the lemon filling.
Cook the mixture on the stove, stirring continuously until it thickens to a cream-like consistency.
Strain the lemon cream and let it cool, covering it with plastic wrap.
In a separate bowl, whip the whipping cream with powdered sugar. Then add the cream cheese and vanilla extract, and continue whipping until well combined.
Once the cake has cooled, cut it into three equal layers.
In a saucepan, combine the water, sugar, and lemon juice; boil until the sugar dissolves. This makes the syrup.
Let the syrup cool.
Moisten each cake layer with the prepared syrup.
Assemble the cake by spreading the lemon cream filling onto one layer, followed by the cheese filling. Repeat with the remaining layers.
Cover the entire cake with the cream cheese filling.
Place the cake in the fridge to chill for a minimum of six hours.
Enjoy your delicious homemade lemon cake!