3 cups sifted all-purpose flour
4 teaspoons lemon zest
1/2 teaspoon baking soda
1 cup whole milk
1 1/2 cups butter, softened
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
6 egg whites
1 1/4 teaspoons lemon zest
2 teaspoons champagne float flavoring
1 tablespoon boiling water
1 1/3 cups white sugar
2 lemons, seeded and cut into wedges
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan pan.
In a large bowl, mix the flour, lemon zest and baking soda. Stirring well, knead the dough until smooth. then roll into a log. Roll half of the log into a 8 inch square. Spread the remaining sheet of dough on the bottom of the pan, creating a wet bottom. Using your hands, smooth out the dry dough and place on top of the wet bottom sheet.
Arrange egg whites in a greased and floured 9x9 inch pan. Lightly grease two baking sheets. Brush flour onto the butter and flour mixture. Rub flour all over the filling mixture.
In a small bowl, combine 1 1/2 cups crumb topping, lemon zest and baking soda. Frost top of cake (including gaps): Fry bread crumbs in microwave in 5 minute