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Prepare the Cake Batter
In a mixing bowl, whisk together the egg and sugar until light and slightly frothy. Add the sunflower oil and lemon zest and mix until smooth.
Sift in the flour and baking powder. Mix gently with a spatula or whisk until a soft, smooth batter forms. It should be pourable but not too runny.
Bake the Cake
Preheat your oven to 180°C (350°F). Line a square or rectangular baking dish (8×8 or 9×9 inch) with parchment paper.
Pour the cake batter into the dish and spread it evenly with a spatula.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Let the cake cool completely before cutting or assembling with cream.
Prepare the Lemon Vanilla Cream
In a saucepan, whisk the egg yolk, sugar, vanilla sugar, and cornstarch together. Slowly add the milk, whisking constantly to avoid lumps.
Place the saucepan over medium heat and cook, whisking constantly, until the cream thickens—about 7–9 minutes. It should resemble a thick pudding.
Remove from heat and stir in the lemon zest and juice from half a lemon. Whisk until smooth.
Cover the cream with plastic wrap directly touching the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour to fully set.
Assemble the Cake Bars
Once the cake has cooled and the cream is fully chilled, slice the cake in half horizontally (if thick enough) or bake two thinner layers for easier assembly.
Spread the lemon cream over one layer, then gently place the second layer on top.
Refrigerate for another 30 minutes to firm up the bars before slicing.
Serve
Slice into 12 squares or bars and dust with powdered sugar before serving. Enjoy chilled or at room temperature with a cup of tea or coffee.
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