Lemon Tea Cake Recipe
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Lemon Tea Cake
1/2 cup Butter or margarine
1 cup Sugar
2 Large eggs
1/2 cup Milk
1 tsp Vanilla
1 1/4 cup All-purpose flour
1/2 cup Chopped pecans
LEMON SAUCE
3 tbsp Grated lemon peel
6 tbsp 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.
Serves: 8 |
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