Lemon Tea Cakedesserts 1/2 cup butter or margarine 1 cup sugar 2 large eggs 1/2 cup milk 1 teaspoon vanilla 1 1/4 cup all-purpose flour 1/2 cup chopped pecans ----LEMON SAUCE---- 3 tablespoon grated lemon peel 6 tablespoon 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. |
