Ingredients:

For the Sponge Cake:

• 4 large eggs (room temperature)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• Powdered sugar (for dusting)

For the Lemon Cream Filling:

• 1 cup heavy whipping cream (cold)
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 tbsp cream cheese (softened, optional, for extra creaminess)

For the Lemon Syrup (optional):

• ¼ cup water
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice