Ingredients
-
-
1/4 lb butter, softened (1 stick)
-
1 1/2 cups sugar
-
2 egg yolks
-
2 1/2 cups flour
-
3 teaspoons baking powder
-
1 dash salt
-
1 cup milk
-
1 teaspoon vanilla
-
1 lemon, juice and zest of (My Grandmother says to only squeeze the juice out of half a lemon and only use a few pinches of zest)
-
2 egg whites, stiffly beaten
-
-
1 cup flour
-
3/4 cup light brown sugar
-
1 teaspoon ground cinnamon
Instructions
- Cake:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugar, add egg yolks gradually.
- Sift the flour, baking powder and salt into the batter. Stir.
- Add milk, vanilla, lemon juice and lemon rind. Stir.
- Beat egg whites until stiff. Fold into batter.
- Pour into 13x9 baking pan.
- Top with crumb topping and bake for 40 minutes or until tester comes out clean.
- Crumb topping:
- Mix dry ingredients together.
- Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
- Scatter crumbs over unbaked cake.