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Lemon Tea Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

1/2  cup  Butter or margarine
1  cup  Sugar
2    Large eggs
1/2  cup  Milk
1  teaspoon  Vanilla
1 1/4  cups  All-purpose flour
1/2  cup  Chopped pecans
    -----LEMON SAUCE-----
3  tablespoons  Grated lemon peel
6  tablespoons  Lemon juice
1/4  cup  Sugar

1. In a bowl, beat with a mixer to blend butter, sugar, eggs, milk, and vanilla. Stir in flour and pecans until four is evenly moistened. Pour batter into an oiled and flour-dusted 8" square pan. Bake in a 350'F. oven until cake is lightly browned and springs back when pressed in center, about 45 minutes. 2. Run a knife between cake and pan rim; hold a rack onto pan top. Invert to release cake, then tip back into pan. Pierce cake top all over with a fork and pour hot lemon sauce over surface. Serve hot or warm; cut from pan or serve from a platter. *** LEMON SAUCE *** In a 1 1/2 quart pan over high heat, stir lemon peel, lemon juice, and sugar just until sugar is dissolved. Use hot. ~ Yvonne Visteen, Portland, Oregon.

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