Very Tasty Lemon Cake

Ingredients
For the Lemon Cream Filling:

• • 1 egg
  • Zest of 1 lemon

• • Juice of 1 lemon
  • 2 tbsp sugar
  • 1 tbsp cornstarch

• 200 ml milk
• 2 tbsp butter

For the Cake Batter:

• • 3 eggs
  • Pinch of salt
  • 8 tbsp sugar

• • 8 tbsp vegetable oil
  • 2 tbsp sour cream
  • 8 tbsp all-purpose flour

• 1 tsp baking powder
• 1 tsp vanilla extract (or vanillin)

For Topping:

• Powdered sugar
• Almond blossoms (optional)

Directions

• • Prepare the Lemon Cream Filling
    • • In a saucepan, whisk 1 egg, lemon zest, lemon juice, sugar, cornstarch, and milk.
      • Cook over medium heat, stirring continuously, until thickened.
      • Remove from heat, add butter, stir until smooth, and cover. Let cool.

  • Prepare the Cake Batter
    • • Preheat the oven to 180°C (350°F).
      • In a bowl, whisk 3 eggs, salt, and sugar until fluffy.
    • Gradually add vegetable oil and sour cream, mixing well.
    • Sift in flour, baking powder, and vanilla extract, stirring until smooth.

• • Assemble & Bake
    • • Pour half the batter into a greased baking pan.
      • Spread the cooled lemon cream evenly on top.
      • Pour the remaining batter over the cream.
    • Bake at 180°C (350°F) for 35 minutes, until golden brown.
    • Check doneness with a skewer—if it comes out clean, the cake is ready.

• • Cool & Serve
    • Let the cake cool slightly before removing from the pan.
    • Dust with powdered sugar and decorate with almond blossoms (optional).

Serving Suggestions

• • Serve with a cup of tea or coffee for a cozy treat.
  • Enjoy warm with whipped cream or vanilla ice cream.

• Drizzle with lemon glaze for an extra citrusy touch.
• Pair with fresh berries for a refreshing twist.