Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) sifted cake flour 1 1/2 teaspoon(s) baking powder 1/4 teaspoon(s) salt 1/2 teaspoon(s) ground cinnamon 1/2 cup(s) (1 stick) unsalted butter , softened 1 cup(s) sugar 2 large eggs , room temperature 1/2 teaspoon(s) vanilla extract 1/2 teaspoon(s) lemon extract 1/2 cup(s) whole milk 4 tablespoon(s) butter 1/4 cup(s) granulated sugar 3 tablespoon(s) light brown sugar 1/4 cup(s) cake flour 1/2 teaspoon(s) cinnamon

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, salt, and cinnamon into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla, lemon extract, and milk, beat on medium-high, just until blended. Do not over beat. Set aside 1/2 cup batter. Bake remaining batter in an 8-inch cake pan at 400 degrees F for 20 minutes. Make the topping: Cut the 4 tablespoons of butter with the granulated and light-brown sugars, the cake flour, and the cinnamon, and mix with reserved cake batter. Sprinkle over the baking cake and continue to bake until a skewer tests clean and the topping is bubbling — about 15 more minutes.


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