Made this cake yesterday with good results. Used lemon flavoring (1tsp) instead of lemon oil which I didn't have. I made the crumbs according to the "tip" using cold butter and shortening instead of melted butter which turned out well. Using a 10" square pan, the cake rose to the top of pan leaving no room for crumbs and were way too much. In my opinion, the cake should be baked in a 9"x13" pan (as pictured). I managed to sprinkle 3/4th of the topping which did stick. Will make with blueberries next time! You are my "baking bible",......THANKS! Thanks for connecting here, Lydia; I guess you're right, 10" x 10" might be a tad too small. - PJH

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