|Butter/Margarine / shortening||1⁄3 Cup (5.33 tbs)|
|Cake flour||2 Cup (32 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Lemon extract||1 Teaspoon|
|California walnuts||1 Cup (16 tbs)|
|Praline topping||1 Cup (16 tbs)|
Stir butter to soften.
Sift in dry ingredients.
Add half the milk and the egg; mix until all flour is dampened.
Then beat vigorously 2 minutes.
Add remaining milk and extract; beat 1 minute longer.
Stir in nuts.
Place paper bake cups in muffin pans and fill 1/2 full.
Bake in moderate oven (375Â°) 25 minutes or till done
Combine 1/4 cup melted butter or margarine and 3/4 cup brown sugar; quickly spoon over hot cakes.
Center each with walnut half.
Continue baking 5 minutes longer.