Swedish Coffee Cake

niedziela, 16 lutego 2014

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 Cake:.
2 Preheat oven to 350 degrees Fahrenheit.
3 Cream together butter and sugar, add egg yolks gradually.
4 Sift the flour, baking powder and salt into the batter. Stir.
5 Add milk, vanilla, lemon juice and lemon rind. Stir.
6 Beat egg whites until stiff. Fold into batter.
7 Pour into 13x9 baking pan.
8 Top with crumb topping and bake for 40 minutes or until tester comes out clean.
9 Crumb topping:.
10 Mix dry ingredients together.
11 Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
12 Scatter crumbs over unbaked cake.

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