For the cake:
- Prepare the oven:
Preheat the oven to 180°C. Grease a springform pan (approx. 24 cm) and dust with flour.
- Prepare the dough:
Beat the butter and sugar until fluffy.
Beat in the eggs one at a time and add the vanilla extract.
Sift the flour, baking powder and a pinch of salt into the mixture and stir in alternately with the milk until a smooth dough is formed.
- Bake:
Pour the batter into the prepared pan and bake for about 25-30 minutes until the cake is golden brown. Use a toothpick to check that the batter is baked through.
Remove the cake from the oven and let it cool completely.
For the lemon cream:
- Prepare lemon cream:
Heat the lemon juice, lemon zest, sugar and butter in a saucepan over medium heat until the butter has melted.
In a separate bowl, whisk together the eggs and cornstarch.
Once the lemon mixture is warm, slowly stir in the egg mixture. Heat, stirring constantly, until the cream thickens (but do not let it boil!).
- Let the cream cool:
Remove the finished lemon cream from the heat and let it cool.
Compilation:
- Filling the cake:
Cut the cooled cake horizontally into two halves.
Spread the lemon cream on the bottom half and place the top half of the cake on top.
- Decorate:
Optionally, you can dust the cake with powdered sugar or decorate it with lemon slices and some fresh mint.
Enjoy:
This cake is perfect for lovers of refreshing and fruity desserts – a real treat for any occasion!
