Yield: 8 servings
|½ cup||Butter or margarine|
|2 \N||Large eggs|
|1¼ cup||All-purpose flour|
|½ cup||Chopped pecans|
|3 tablespoons||Grated lemon peel|
|6 tablespoons||Lemon juice|
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 1½ quart pan over high heat, stir lemon peel, lemon juice, and sugar just until sugar is dissolved. Use hot.
~ Yvonne Visteen, Portland, Oregon.