1 vanilla bean, cut in half with
seeds scraped out
2 1/4 sticks butter
3/4 cup sugar
3 eggs
1/2 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon baking powder
1/3 cup ground almonds
Preheat oven to 325˚F.
In a medium saucepan, combine
lemon slices, water, sugar and vanilla.
Simmer for about 15 minutes; remove from
heat to cool. Set aside.
Beat butter and sugar until light and creamy.
Add eggs, one at a time, stirring well between each.
Add milk, lemon juice and vanilla. Mix well.
Stir in flour, baking powder and ground almonds.
Spoon the batter into well-greased cake tins.
Bake for about 20 to 35 minutes, depending on
the size of cake tin. (Cake should be set in the middle.)
Cool on a wire rack.
Place lemon slices on top and drizzle with
the vanilla syrup.
