Ingredients:
For the Sponge Cake:
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for dusting)
For the Lemon Cream Filling:
- 1 cup heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp cream cheese (softened, optional, for extra creaminess)
For the Lemon Syrup (optional):
- ¼ cup water
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
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