4 eggs
2 tablespoons vegetable oil
1/2 cup milk
2 1/2 cups white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
1 teaspoon lemon juice
1 tablespoon lemon zest
3 1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
Stir together the eggs, oil, sugar, salt and vanilla. Place batter in the prepared pan.
Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely.
Prepare the lemon syrup by bringing 2 cups cracked cornflakes cereal to a boil. Stir in 1 1/2 cups of lemon juice and 1 cup lemon zest. Reduce heat to medium-low; mix well.
Prepare the lemon zest by whisking 1 cup sour cream into 2 tablespoons lemon juice. Stir in 2 cups flour. Press mixture into the bottom and sides of the prepared pan. In a medium bowl, beat egg whites until foamy, then pour over cooled casserole.
Combine the sour cream, 1/2 cup lemon juice, lemon zest, lemon juice, lemon zest, lemon juice, lemon juice, lemon zest, lemon zest, lemon zest, lemon zest and lemon peel in a small mixing bowl. Spread mixture over casserole.
Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center of the cake comes out clean. Allow to cool completely. Mix flour, brown sugar, baking powder, and salt into egg whites while mixing in sour cream, lemon juice, lemon zest, lemon juice, lemon zest, lemon zest, lemon zest and lemon peel; fold down. Spread over cooled casserole.
I was really pleased with this recipe. I wanted to make just one big batch and I was afraid it would be a bit bland. Well, it turned out great and amiable enough. But before I forget, I will try the rooster soup recipe on Friday.
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