INGREDIENTS
2
Lemons
2
sprigs Rosemary, fresh
1 tsp
Rosemary, fresh
2
Eggs
1/4 cup
Lemon juice, fresh
1 tbsp
Baking powder
3 tbsp
Corn starch
2 cups
Flour
1 pinch
Salt
3/4 tsp
Salt
11/16 cup
Sugar
1/4 cup
Olive oil
1 3/4 cups
Buttermilk
2 1/2 cups
Half-and-half cream
2 tbsp
Limoncello (optional)