Soft Lemon Cake

Method

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1. Beat the eggs with 200 g sugar and the lemon zest until combined.
2. Add the oil and water and continue to mix until smooth.
3. Gradually add the flour, then the baking powder, mixing until the batter is smooth.
4. Pour the batter into a greased and floured 24 cm cake tin.
5. Bake in a preheated fan oven at 170°C (340°F) for about 40 minutes or in a conventional oven at 180°C (355°F) for the same time, and check with a toothpick.
6. For the cream, mix 40 g sugar and the cornstarch in a saucepan.
7. Slowly add the lemon and orange juices while whisking continuously.
8. Cook the mixture over medium heat, stirring constantly, until thickened.
9. Let the cake cool completely, cut it in half, and fill it with the cream.
10. Place the top layer back on, dust with powdered sugar, and decorate with the lemon slice.

Buon appetito!

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