Recipe for cooking Lemon Crackle Cake
Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes
Lemon Crackle Cake20 (2-in. square) soda crackers
3/4 c. firmly packed brown sugar
1 c. all-purpose flour
1 tsp. baking soda
1/2 c. butter or butter replacement
1 c. coconut Crush crackers in bowl; add brown sugar, flour and baking soda. Work in butter; add coconut. Pat 3/4 of mixture into a greased and floured 8- or 9-in. baking pan. Carefully spread on filling. Cover with remaining crumb mixture. Bake at 350 degrees F for 30 to 35 mins. or until slightly brown. Lemon Filling
1 c. sugar
2 Tbsp. cornstarch
1 c. cold water
2 eggs, beaten
Juice of 2 lemons or 1/2 c. lemon juice
1/4 c. butter
1 tsp. vanilla extract or flavoring In saucepan, combine sugar and cornstarch. Gradually stir in water. Add remaining ingredients. Cook over med. heat until thickened. Cool before adding to cake.
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