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Lebanese Lemon and Vanilla Cake
Preparation info
- Serves
8–10
- Difficulty
Easy
Appears in
Published 2012
Ingredients
5 300 g 10½ oz 1⅓ cups
Method
Preheat the oven to . Cut 3 of the lemons into thin slices and remove any pips. Zest 1 of the remaining 2 lemons, and then squeeze the juice from both of them.180°C/350°F/Gas 4 - Heat a large, heavy-based frying pan over a medium heat, then sprinkle
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