Sweet Lemon Coffee Cake *** Dough -- *** 1/4 Pound Unsalted Butter -- softened 1/2 Cup Sugar 2 Large Eggs 3/4 Teaspoon Baking Powder 1/2 Teaspoon Vanilla 1/2 Teaspoon Almond Extract 1 1/2 Cups Flour *** Filling -- *** 1 1/4 Cups Warm Water 1 Cup Sugar 1/4 Cup Cornstarch 1/8 Teaspoon Salt 1/4 Cup Lemon Juice 3 Large Egg Yolks 1 Tablespoon Unsalted Butter 2 Tablespoons Unsalted Butter -- melted For dough. In medium sized bowl, combine butter, sugar, eggs, baking powder, vanilla and almond extract. beat on high until creamy smooth, about 4 minutes. Add flour by the spoonfuls, beating until well blended each time. Reserve 1 cup of the dough for the topping. Spoon the remaining dough into a 11x7 inch cake pan, spreading the dough evenly over the bottom and up the sides of the pan. Set aside. For the filling. In 2 quart saucepan, combine water, sugar, cornstarch, and salt, stir well. place over medium heat and cook for 4 minutes. stir constanly. add lemon juice and cook for 2 minutes. stir in egg yolks and 1 tablespoon butter. cook 4 minutes, stirring constantly. Remove from heat and spoon onto the dough in pan. Then drop remaining dough by teaspoonfuls over the filling making about 4 rows down and 6 rows across. Bake at 350 degrees for 40 minutes. remove from oven and brush with melted butter. let sit for 40 minutes, then serve.