Lemon Tea Cake
Yield
8 servingsPrep
30 minCook
45 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
large |
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
pecans
chopped |
|
| Lemon sauce | |||
| 3 | tablespoons |
lemon zest
grated |
|
| 6 | tablespoons |
lemon juice
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
large |
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
pecans
chopped |
|
| Lemon sauce | |||
| 45 | ml |
lemon zest
grated |
|
| 9E+1 | ml |
lemon juice
|
|
| 59 | ml |
sugar
|
|
Directions
- 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 inch square pan.
Bake in a 350℉ (180℃) oven until cake is lightly browned and springs back when pressed in center, about 45 minutes.
- 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.
