How to cook
For this cake that we found in the old cookbooks, start with the syrup, pour the water into a pot and add the sugar and the peel of 1 lemon, put it on the stove and boil it for 5 minutes after it starts boiling boiling.
Allow it to cool completely in a cool place.
Separate the yolks from the whites. Add the lemon juice to the egg whites and beat them with a mixer until they're foamy.
Add the sugar and vanilla to the yolks and beat them into a fluffy mixture.
Add the oil in a thin stream to them and mixed in advance sifted flour and baking powder and stir.
Add the whipped egg whites to the yolk mixture and with a spatula, mix them slowly and carefully until you have a smooth mixture.
Pour the mixture into a lightly greased baking pan and sprinkled it with flour, smooth out the mixture and place the pan with your favorite revani in a preheated 356°F (180 degree) oven and bake it for about 25-30 minutes until it's fully baked. Cut the hot cake into pieces and pour the completely cooled syrup over it and leave it to cool.