Title: Lemon Tea Cake
Categories: Cake
Yield: 8 Servings

1/2	c	Butter or margarine
1	c	Sugar
2		Large eggs
1/2	c	Milk
1	ts	Vanilla
1 1/4	c	All-purpose flour
1/2	c	Chopped pecans
LEMON SAUCE
3	tb	Grated lemon peel
6	tb	Lemon juice
1/4	c	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.

*** LEMON SAUCE ***

In a 1 1/2 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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