Swedish Coffee Cake

INGREDIENTS

Cake

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

Crumb topping

1 cup flour

3⁄4 cup light brown sugar

1 teaspoon ground cinnamon

1⁄4 teaspoon ground nutmeg

1⁄4 lb butter, softened (1 stick)

DIRECTIONS

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.

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