Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Lemon tea cake

Yield: 8 Servings

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 MMMMM------------------------LEMON SAUCE-----------------------------
• 3 tb Grated lemon peel
• 6 tb Lemon juice
• 1/4 c Sugar

Instructions:

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.

Web Standards & Support: