Lemony Cream Butter Cake For the cake -- 2/3 cup all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon kosher salt (heaping) 1/2 cup (1 stick) unsalted butter, melted and cooled slightly 2 eggs 2 tablespoons lemon juice (which was about 1 lemon for me) 1/2 teaspoon vanilla zest of two lemons For the cream
Streusel, derived from an Old German word that means "something strewn," is quick and easy to toss together. The topping adds a sweet crunch to the sour cream cake. A basic glaze dresses up the dessert.For the banana-coconut variation, substitute walnuts for pecans. Add 1 1/2 cups mashed ripe bananas (about 3) and 3/4 cup unsweetened shredded coconut to batter at the end of step 4.
Ok people, you've been warned! This cake will make a grown man drop to his knees, birds will sing, and your children will ask you to let them wash the dishes. I'm tellin' you, this cake is good enough to make you sass your grandma (and we all know you won't get away with that without some serious discipline from your mama, right?) I found this in an older Southern Living, and so glad I did!
2 cans of crescent rolls 2-8 oz. of cream cheese 1 1/2 C. sugar 1 tsp vanilla 1 tsp of cinn 1 stk of butter (1/2 C.) Spray a 9x13 pan with cooling spray. press 1 can of crescent rolls onto baking pan, seams together. blend cream cheese, 1 C. sugar, and vanilla. Spread over dough.place cresc rolls over top of cream cheese mixture,. Melt butter and pour over top. Mix 1/2 C. sugar & cin & sprinkle generously over top. *if you don't feel like this is enough, you can add more! 350 for 30 min