Ingredients
1 (16 ounce) package lemon cake mix
3 eggs
1 1/3 cups water
1/3 cup vegetable oil
1 cup flour
1/2 cup brown sugar, packed
1/2 teaspoon baking powder
1/2 cup butter, chilled (1 stick)
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Preheat oven to 350°F. Grease and flour 13"x9" pan. In a large mixing bowl, combine cake mix, eggs, water, and oil; beat at medium speed of electric mixer for 2 minutes. Pour into pan. In a small bowl, combine flour, sugar, and baking powder. Using two knives or a pastry cutter, cut in butter until crumbly. Sprinkle crumb evenly over batter. Bake until cake tester inserted in center comes out clean (35-40 minutes). Cool completely in pan.