LEMON COFFEE CAKE

Cake:

1 C sour milk

1 tsp. baking soda

½ C butter

1 C white sugar

2 eggs

1 tsp. lemon rind

1 ¾ C flour

2 tsp. baking powder

Topping:

½ C brown sugar

1 tbsp. cinnamon

Combine and set aside.

Glaze:

1 tbsp. lemon juice

¾ icing sugar

Combine, mix well and set aside.

Combine the sour milk and baking soda.  Cream the butter, sugar, eggs and lemon rind.  Add the milk alternately with the dry ingredients.  Beat well.  Spread half of the batter in a prepared Bundt pan and sprinkle half of the topping over the batter.  Spread the remaining batter over the topping and sprinkle the remaining topping over the batter.  Bake at 350°F for 45 minutes.  Let cool for 5 minutes before removing from the pan.  While still warm, drizzle with the glaze.

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