Lemon Cake

Grease a 24 cm ring mold with butter and dust with flour

Preheat the oven to 250°C (very hot)

MAKE THE CAKE: In a stand mixer, beat the eggs until very light and fluffy

Add the egg yolks one at a time, beating well after each addition

Add the all-purpose flour and baking powder, beating for another 10 minutes

In a separate bowl, sift together the flour and baking powder

Add to the eggs, mixing gently with a wooden spoon

Pour into the prepared ring mold and bake in the preheated oven for about 15 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven, let cool, then unmold

MAKE THE FILLING: In a small saucepan, combine the all-purpose flour and unsalted butter

Cook over high heat, stirring constantly, until the flour dissolves

Let cool slightly

Add the egg yolks and lemon juice, mixing well

Remove from heat and let cool completely

MAKE THE WHIP CREAM: In a stand mixer, beat the egg whites until stiff peaks form

In a small saucepan, combine the granulated sugar and whole milk

Cook over medium heat, stirring constantly, until the sugar dissolves

Remove from heat and let cool slightly

Add to the beaten egg whites, beating until stiff peaks form again

Add the lemon juice and mix well

Cut the cake in half lengthwise and fill with the cream

Top with whipped cream and dust with grated lemon zest

Refrigerate for at least 2 hours before serving.