I made this a couple of weekends ago for a breakfast meeting. I used the recommended ingredients. I used a plate for the first inversion and a large round platter for the second and had no trouble with the streusel. (Speed is key here, I think) It was excellent! Moist, tender and nicely lemony. Everyone came back for seconds and a couple for thirds. This is a keeper! It's REALLY good, isn't it? Lemon is an under-utilized flavor, in my book. Thanks for your tips about getting it out of the pan - PJH

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