Lemon Tea Cake

22.09.2008 | Author: Cook | Posted in Cakes
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Lemon Tea Cake


Servings: 8
Ingredients: 

  • 1/2 c  Butter or margarine
    • 

  • 1 c  Sugar
    • 

  • 2    Large eggs
    • 

  • 1/2 c  Milk
    • 

  • 1 ts Vanilla
    • 

  • 1 1/4 c  All-purpose flour
    • 

  • 1/2 c  Chopped pecans
    •

3 tb Grated lemon peel
6 tb Lemon juice
1/4 c 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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