Lemon and Vanilla Cake Recipe

Ingredients

4 lemons
300 g powdered sugar
250 g butter
1 vanilla pod
3 eggs
160 g flour

Preparation

Preheat the oven to 180 degrees. Cut 3 of the lemons into thin slices. Grate the zest of the remaining 2 lemons into a bowl and squeeze the juice. Heat a medium pan and sprinkle 125 grams of sugar evenly over it and stir. When the sugars turn caramel color, pour the caramel into the mold and arrange the sliced lemons on it from the outside to the inside. Melt the butter in a small sauce pan. Remove from the stove and leave to cool at room temperature. Remove the seeds from the vanilla pod with a knife. Beat the remaining sugar, eggs and vanilla bean seeds with a mixer for 12 minutes. Put the mixture in a large bowl. Add İçim Butter, lemon rind and juice and mix. Add the flour in batches. When the mixture is smooth, pour it over the lemons you have arranged in the cake mold. Bake in the preheated oven for 30 minutes. Turn the cake upside down, remove it from the mold and leave it to rest for 1 hour. Serve with whipped cream.