Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.

In a mixing bowl, combine the lemon zest, eggs, and 120g sugar. Mix until the mixture becomes light and fluffy.

Gradually add the flour and baking powder to the egg mixture. Mix until well combined.

Pour in the vegetable oil and continue to mix until the batter is smooth.

Pour the batter into the prepared cake pan and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool.

While the cake is cooling, prepare the lemon syrup. In a saucepan, combine the juice of 3 lemons, 100g sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.

Once the cake has cooled, poke holes in it with a fork or skewer.

Pour the lemon syrup over the cake, allowing it to soak in.

In a separate bowl, whip the 33% cream until stiff peaks form. Spread the whipped cream over the cake.

Combine the water with lemon juice and powdered sugar to create a glaze. Drizzle the glaze over the whipped cream.

Slice and serve your lemon cake, and enjoy the mouthwatering, melt-in-your-mouth goodness! 🍋🍰😋