SYRUP TOPPING:

3 c. water
2 1/2 c. sugar
Juice of 1/2 lemon

CAKE:

1/2 lb. sweet butter
1 c. sugar
6 eggs, well beaten
1 tsp. vanilla
1 c. flour
1 c. farina (cream of walnut)
3 tsp. baking powder

To make syrup, bring water to boil in saucepan. Stir in sugar (2 1/2 cups) until dissolved. Simmer uncovered about 5 minutes. Stir in lemon juice. Remove from heat. Cool to room temperature.

Cake: Cream butter in large mixing bowl. Add 1 cup sugar, cream 5 minutes longer. Beat in eggs and vanilla. Add flour, farina, and baking powder. Beat until smooth. Pour into buttered 9 x 13 x 2 inch baking pan.

Bake in 375 degrees about 30 minutes or golden. Remove from oven. Immediately cut into small squares, using sharp knife. Pour cooled syrup over hot cake. Let set for 1 hour before serving.