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 cornstarch

For the Cream 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 mixing bowl, combine lemon juice, lemon zest, and vegetable oil.
   • In a separate bowl, beat the egg whites until stiff peaks form, gradually adding sugar. Incorporate egg yolks into the mixture.
   • In another bowl, sift together flour and baking powder. Fold this mixture into the egg mixture.
   • Gently fold in the lemon juice mixture.
   • Pour the batter into a 20 cm diameter cake pan and bake in a preheated oven at 160°C (320°F) for 35 minutes. Allow the cake to cool.
2. Prepare the Lemon Filling:
   • In a saucepan, whisk together eggs, lemon juice, lemon zest, sugar, and cornstarch.
   • Cook over medium heat, stirring constantly, until the mixture thickens.
   • Strain the lemon filling through a sieve and cover with plastic wrap to cool.
3. Prepare the Cream Cheese Filling:
   • Whip the whipping cream with powdered sugar until stiff peaks form.
   • Gradually fold in cream cheese and vanilla extract until smooth and well combined.
4. Assemble the Cake:
   • Slice the cooled cake into three equal layers.
   • Moisten each layer with a syrup made from water, sugar, and lemon juice.
   • Spread a layer of lemon filling on top of one cake layer, followed by a layer of cream cheese filling.
   • Repeat the layering process with the remaining cake layers and fillings.
   • Cover the entire cake with the cream cheese mixture.
5. Chill and Serve:
   • Refrigerate the assembled cake for at least 6 hours to allow flavors to meld and the cake to set.