Lemon Ravani

Syrup:

3 c. sugar
2 c. water
Juice of ½ lemon
1 tsp. vanilla

Make syrup first. Boil sugar, water, juice of lemon and vanilla together for 13 to 15 minutes. Cool.

6 eggs, separated
¾ lb. sweet butter, clarified (or use
unsalted butter)
1 c. sugar
2 c. farina
1 c. flour, sifted
2 tsp. baking powder
1 tsp. lemon extract

Cream butter and 1 cup sugar. Add egg yolks, which have been slightly beaten, to butter and sugar. Gradually add
farina, flour, baking powder and lemon extract. Beat egg whites until soft peaks form. Fold egg whites into batter.
Grease a 9x11-inch pan. Bake in 350 degree oven for 30 minues. When done, pour cool syrup over warm cake. Cut into
diamond shapes.