“We like to serve this warm for that freshly baked taste. Pineapple chunks and raisins also taste great in this cake.” Follansbee Inn, North Sutton, New Hampshire
Preheat oven to 350 degrees. Mix ½ cup sugar with nuts and cinnamon and set aside. Cream butter and beat in remaining sugar and the eggs. Add vanilla and lemon juice. Combine the dry ingredients and add alternately with sour cream to the butter, sugar, and egg mixture. Spread half the batter in a greased 9-inch-square cake pan. Sprinkle with half the cinnamon mixture. Spread the remaining batter and sprinkle with remaining cinnamon. Bake for 35-45 minutes.