• 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoon melted butter
  • 3/4 cup chopped roasted peanuts
  • 1/2 cup butter or margarine
  • 1-1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoon grated lemon rind
  • 2-1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk


Combine topping: Brown sugar, cinnamon, and butter. Add peanuts. Set aside. Allow butter to come to room temperature. Cream butter, sugar, and eggs. Add Lemon rind. Combine flour, soda, and salt. Add alternately with milk to butter-sugar mixture beginning and ending with flour. Pour half the batter into a greased 13x9x2 inch baking pan. Spread batter with a spatula to cover pan. Sprinkle with half the topping. Add remaining batter and sprinkle with topping. Bake in a preheated 350 F. oven 30-40 minutes until golden and cake will spring back when pressed. Makes 14-16 servings.