Preheat your oven to 175°C (347°F). Line a cake tin with parchment paper.
Mix Eggs and Sugar: Whisk the 4 whole eggs with the pinch of salt and 120 grams of sugar until pale and voluminous.
Add Yolks: Incorporate the additional 4 egg yolks into the mixture, blending until smooth.
Dry Ingredients: Sift together the flour and baking powder, then gently fold into the egg mixture along with the lemon zest, ensuring not to deflate the mixture.
Liquids: Mix the water and lemon juice, then fold into the batter until just combined.
Bake: Pour the batter into the prepared tin and bake for 25 minutes or until a skewer comes out clean. Cool before assembling.
For the Cream Cheese Frosting:
Ingredients:
300 grams of soft cream cheese
75 grams of powdered sugar
Directions:
Combine: In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until creamy and spreadable.
For the Lemon Filling:
Ingredients:
3 eggs
190 grams of granulated sugar
Zest of 1 lemon
10 grams of cornstarch
130 ml of fresh lemon juice
Directions:
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