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Lemon Crackle Cake
20 (2-inch square) soda crackers
3/4 cup firmly packed brown sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup butter or margarine
1 cup coconut
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
2 eggs, beaten
Juice of 2 lemons or 1/2 cup lemon juice
1/4 cup butter
1 teaspoon vanilla extract
Cake: 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-inch baking pan.
Carefully spread on filling.
Cover with remaining crumb mixture.
Bake at 350 degrees F for 30 to 35 minutes or until slightly brown.
Lemon Filling: In saucepan, combine sugar and cornstarch.
Gradually stir in water.
Add remaining ingredients. Cook over medium heat until thickened.
Cool before adding to cake.
Sheet and Layer Cake Recipes
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