Lemon Sponge Cake with Lemon Cream Filling

Lemon Sponge Cake with Lemon Cream Filling
Preparation Time:
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Ingredients:
For the Lemon Sponge Cake:

Sugar: 150 g (¾ cup)
Lemon zest: From 1 lemon
Eggs: 5 large
Flour: 160 g (1¼ cups)
Baking powder: 5 g (1 teaspoon)
For the Lemon Cream Filling:

Sugar: 150 g (¾ cup)
Cornstarch: 50 g (⅓ cup)
Egg: 1 large
Lemon juice: 80 ml (⅓ cup)
Milk: 500 ml (2 cups)
Turmeric: A pinch (for color)
Butter: 170 g (¾ cup), softened
Instructions:
Prepare the Lemon Sponge Cake:

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