Directions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat eggs with sugar until pale and fluffy. Gradually add milk, oil, vanilla, and lemon zest, mixing until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
- Meanwhile, prepare the syrup by combining sugar, water, and lemon juice in a small saucepan over medium heat. Stir until sugar dissolves, then simmer for 3–4 minutes. Remove from heat and stir in vanilla extract. Let cool.
- For the cream filling, whisk egg yolks and cornstarch in a small bowl. Heat milk and sugar in a saucepan until just simmering. Slowly pour half the hot milk into the egg mixture, whisking constantly, then return everything to the saucepan. Cook over medium heat, stirring continuously until thickened. Remove from heat and stir in vanilla. Allow to cool, then fold in whipped cream.
- Slice the cooled cake horizontally into two layers. Lightly brush the syrup over each layer to keep it moist. Spread the cream filling evenly between the layers and gently press together.
- Dust the top of the cake with powdered sugar. Garnish with fresh berries if desired. Chill for at least 1 hour before serving to allow the flavors to meld.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Servings: 8
- Difficulty: Medium
Variations & Substitutions
- Replace lemon zest with orange zest for a sweeter, citrusy twist.
- Swap heavy cream with coconut cream for a subtle tropical flavor.
- Add a layer of dulce de leche for an even richer, decadent dessert.
- Use almond extract instead of vanilla for a nutty aroma.
Serving Suggestions
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