Lemon Crunch Cake

1/2 c. butter, softened
3/4 c. sugar
2 eggs, beaten
Finely grated rind of 1 lemon
1 1/2 c. self-rising flour, sifted
1/4 c. milk

TOPPING:
Juice of 1 lemon
1/2 c. sugar

Preheat oven to 350F. Grease a 9" X 7" or an 8-inch square baking pan and line with waxed paper. In a bowl, beat together butter and sugar until light and fluffy. Gradually beat in eggs. Stir in lemon rind. Fold in sifted flour alternately with milk. Pour batter into prepared pan and level surface with a metal spatula. Bake about 50 minutes, until well risen andpale golden.

While cake is baking, make topping. In a bowl, mix together lemon juice and sugar. Spoon topping over hot cake. Leave cake in pan until completely cold, then turn out cake and cut into squares or diamonds.

Makes 12 squares or diamonds.