Grease 2 eight inch cake pans

Beat eggs and sugar until light and double in volume about 5 minutes

Add the lemon juice, zest and vanilla. Mix until well combined

Blend flour and baking powder together

Mix flour mixture into egg batter

Divide batter among the two cake pans

Bake for 30 minutes or until an inserted toothpick comes out clean. Make the lemon cream. 1. In a saucepan over medium heat combine the milk and lemon peel. When the milk starts to steam remove from the heat ( do not allow milk to come to a boil) 2. Wisk the eggs with sugar until well combined ( about 1-2 minutes). 3. Add the corn starch to the egg mixture. 4. Wisk continuously until the egg mixture becomes light. ( about 5 minutes). 5. Remove the lemon peel from the milk. 6. Add a ladle of the hot milk to the egg mixture while whisking continuously. Gradually add all the hot milk while stirring. Transfer the mixture back to the saucepan and over medium heat, wisk for 5 minutes or until the cream thickens. remove from the heat let cool slightly before adding the butter and lemon juice whisk until well combined. Cover with plastic wrap . Let cool completely.

When the cake is still warm you can pour rum or a simple syrup over the layers. (optional)

layer with the lemon cream

Frost with stabilized whipped cream

For the stabilized whip cream frosting mix 1 tsp plain gelatin with 1 Tbls. water In a mixing beat 2 cups of heavy whipping cream until soft peaks form then slowly add 1/2 cup powdered sugar, the gelatin and 1 Tbls vanilla

Decorate with pistachios and sliced berries.