Lemon Tea Cake

Directions

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 inch square pan.

Bake in a 350℉ (180℃) oven until cake is lightly browned and springs back when pressed in center, about 45 minutes.

1. 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.