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Measurements
      Title: Lazy Daisy Cake
 Categories: Cake
      Yield: 1 Servings
 
  2 1/2 c  Cake Flour; sifted
  2 1/2 ts Baking Powder
      1 ts Salt
      1 c  Milk
      4 tb Butter; or shortening
    1/4 ts Lemon rind; grated
      2 ts Lemon juice
      4 ea Egg
  1 1/2 c  Sugar
    3/4 c  Light brown sugar; firmly p
      4 tb Cream
      4 tb Butter; melted
      8 oz Coconut; shredded
 
  Sift flour once, measure, add baking powder and salt, and sift together
  three times. Heat milk , butter, and lemon rind over low flame until butter
  is melted (do not scald). Remove from fire and cool slightly. Add lemon
  juice to eggs and beat until thick and lemon-colored; add sugar gradually,
  and beat until light and fluffy. Add flour, alternately with warm milk
  mixture, mixing quickly but thoroughly. Bake in greased pan, 10x10x2
  inches, in moderate oven (350degrees F.) 35 minutes, or until done. Combine
  brown sugar, cream, melted butter, and cocoonut and mix lightly until
  thoroughly blended. Spread this mixture evenly over top of cake. Return
  cake to oven and bake 11 to 15 minutes longer, or until brown sugar mixture
  carmelizes. Cut in squares. This cake is delicious warm but it also be
  served cold.


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