Ingredients: For 6-8 people: 200 gr 00 flour, 200 gr C sugar, 4 eggs, 1 lemon, 50 g potato starch, 1 cup vegetable oil, one packet of yeast. For the lemon cream: 200 grams of sugar, 300 ml of water, 1 egg, 1 egg, 1 lemon, 50 g starch. Icing sugar to decorate. Difficulty: medium. Preparation: 1 hour. Preparation: Separate the yolks from the whites until stiff and mount it.
Separately, Beat the egg yolks with sugar, add the oil, the grated rind and lemon juice. Finally add the flour, baking powder and potato starch (sifted) to rain. Mix well and add the egg whites and mix the dough with a wooden spoon, being careful not to dismantle it. Pour on a buttered and floured cake tin about 24 cm in diameter.
Bake in front preirscaldato at 180 degrees for 30 minutes. Prepare cream now. In a saucepan melt the sugar with the water. Work together the egg yolk with the egg, juice and grated rind of lemon and potato starch. Try to form a smooth cream and pour flush to the pan with the sugar dissolved.
Cook the cream over low heat until the cream is thick. When cooled, cut the cake in half and spread evenly in the middle of the lemon cream, smooth layer with a knife. Cover with the top of the cake and press lightly to distribute the cream evenly. Sprinkle with powdered sugar and you're done! 
Separately, Beat the egg yolks with sugar, add the oil, the grated rind and lemon juice. Finally add the flour, baking powder and potato starch (sifted) to rain. Mix well and add the egg whites and mix the dough with a wooden spoon, being careful not to dismantle it. Pour on a buttered and floured cake tin about 24 cm in diameter.
Bake in front preirscaldato at 180 degrees for 30 minutes. Prepare cream now. In a saucepan melt the sugar with the water. Work together the egg yolk with the egg, juice and grated rind of lemon and potato starch. Try to form a smooth cream and pour flush to the pan with the sugar dissolved.
Cook the cream over low heat until the cream is thick. When cooled, cut the cake in half and spread evenly in the middle of the lemon cream, smooth layer with a knife. Cover with the top of the cake and press lightly to distribute the cream evenly. Sprinkle with powdered sugar and you're done!
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