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Preheat oven to 180°C (350°F). Grease and line a 20 cm cake pan.
In a large bowl, beat eggs and sugar until light and fluffy.
Add oil, warm milk, lemon zest, and salt. Mix until combined.
Gradually add flour, mixing gently.
Fold in baking powder.
Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
Let the cake cool completely, then slice in half horizontally.
In a blender, add milk, cream, powdered milk, melted white chocolate, lemon juice, and optional lemon zest.
Blend until smooth and creamy.
Refrigerate for 30–40 minutes to slightly thicken before assembling.
Place one cake layer on a serving plate and brush generously with the soaking syrup.
Spread a thick layer of lemon mousse filling.
Top with the second cake layer and soak again.
Cover the top and sides with remaining mousse.
Refrigerate for 4–6 hours (or overnight) until fully set.