Instructions:
Lemon Cream:
First, in a saucepan, mix the egg, sugar, cornstarch, lemon juice, and zest.
Next, gradually add the milk, stirring constantly to prevent lumps.
Then, cook over low heat, stirring until the cream thickens. Set aside and let it cool completely.
Cake Batter:
First, in a bowl, beat the eggs with the granulated sugar and vanilla sugar until the mixture becomes light and frothy.
After that, slowly incorporate the oil and milk, mixing well.
Then, add the flour and baking powder, stirring until the batter is smooth.
Assembly and Baking:
