Soft Lemon Cake with Lemon Cream Filling

Directions

1. 1

   Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.

2. 2

   In a stand mixer or with a hand mixer, beat the eggs and oil together until smooth and well combined.

3. 3

   Add the sugar and continue beating for 2–3 minutes until the mixture turns lighter and creamy.

4. 4

   Add the flour in three additions, mixing briefly between each just until incorporated — avoid overworking the batter.

5. 5

   Pour in the water and beat again until the batter is smooth and pourable.

6. 6

   Add the baking powder and fold in gently with a spatula using wide, sweeping motions.

7. 7

   Pour the batter into the prepared pan and bake for 30–35 minutes, until golden on top and a toothpick inserted in the center comes out clean.

8. 8

   Allow the cake to cool completely on a wire rack, then unmold and slice horizontally through the middle to create two even layers.

9. 9

   Pour the condensed milk into a bowl and add the lemon juice gradually, tasting as you go — the filling should be creamy and pleasantly tart without being sour.

10. 10

    Spread half the lemon filling over the bottom layer, place the top layer back on, then coat the entire cake with the remaining filling. Finish with lemon zest if desired.