In the bowl whisk egg yorks and sugar untik pale, flufy. Continue adding oil, vanilla extract, lemon zest, lemon juice and water and mix. Sift together flour, baking powder and salt into the mixture and whisk until smooth.

In another bowl adding egg whites, cream of tartar and whisk until double volume and genlty adding sugar continue whisk until the meringue firm peek

Adding 1/3 the meringue into the batter and folding, do it until all meringue into the batter.Remember to mix from the bottom up and don't directly mix the cream.Pouring into baking pan and tapping few times to remove air bubble. Baking inpreheat oven at 356 Fahrenheit for 25-30 minutes. After bake let it cool and then cutting in half

In the saucepan adding sugar, cornstarch, egg yorks, water, lemon juice, lemon zest and whisk until combine. Bring on low heat whisk until it thick and then adding vanilla extract. In the mixing bowl whisk heavy cream become 60% and then adding cream cheese whisk until hard peek. Pour 1/2 lemon custard into it and mix it

Placed cake into plate spread half of total lemon custard left on, and then put cream on it about 1 inch thick and do it again. You can topping with slice of lemon and lemon zest on it