Lemon tea cake

Yield: 8 servings

Measure Ingredient
½ cup Butter or margarine
1 cup Sugar
2 \N Large eggs
½ cup Milk
1 teaspoon Vanilla
1¼ cup All-purpose flour
½ cup Chopped pecans
3 tablespoons Grated lemon peel
6 tablespoons Lemon juice
¼ 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. 


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.

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