Recipe - Lemon Tea Cake

One half cup Butter or margarine
1 cup Sugar
2 Large eggs
One half cup Milk
1 teaspoon Vanilla
1 One fourth cup Allpurpose flour
One half cup Chopped pecans

LEMON SAUCE
3 tablespoon Grated lemon peel
6 tablespoon Lemon juice
One fourth 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 flourdusted 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 One half quart pan over high heat, stir lemon peel, lemon juice, and
sugar just until sugar is dissolved. Use hot.

~ Yvonne Visteen, Portland, Oregon.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini