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
-LEMON SAUCE-
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.
Yields
8