Sour Cream Russian Cake

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Make sure to grease a 9-inch round cake pan with non-stick spray or butter.\nIn a large mixing bowl, whisk together eggs and 1 cup of granulated sugar until well combined. Use an electric mixer to beat the mixture for about 5 minutes, resulting in a smooth and thick consistency. \nUsing a sifter or fine-mesh strainer, gently pour 1 cup plus 2 tablespoons of all-purpose flour over the mixture and carefully mix it in using a wooden spoon or spatula until just combined.\nPour the batter into your prepared 9-inch round cake pan and bake in a preheated oven at 325 degrees Fahrenheit (165 degrees Celsius) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.\nRemove the cake from the oven and allow it to cool completely in the pan for 10 minutes. Then, transfer the cake to a wire rack and let it cool further for about an hour.\nIn another large mixing bowl, combine sour cream, 1 cup of granulated sugar, and freshly squeezed lemon juice. Use an electric mixer to beat the mixture for 10 to 15 minutes, resulting in a thick and creamy consistency.\nCut your cooled cake into three equal layers. Place the bottom layer on a serving plate and spread a layer of cream filling over it. Add the second layer and spread another layer of filling on top. Finish by placing the third layer on top and cover the entire cake with the remaining cream.\nCover the cake with plastic wrap or aluminum foil and refrigerate it until serving time.