Title: Lemon Pecan Cake
Categories: Cake
Yield: 1 Servings

1	c	Chopped pecans
3/4	c	Butter or margarine; softened
1 1/2	c	Sugar
3		Eggs; beaten
3	c	All-purpose flour
3	ts	Baking powder
1/2	ts	Salt
1	c	Milk
		Juice and zest of 1 lemon

Preheat the oven to 375 F. Grease a 10-inch tube pan and sprinkle the bottom with the chopped nuts. Cream the .butter and sugar in a large bowl until fluffy. Add the eggs and mix well.

Sift the flour, baking powder and salt into a large bowl. Alternately, and a small amount at a time, add the milk and the flour mixture to the egg mixture. Mix until well blended. Stir in lemon juice and zest.

Pour the batter in the prepared pan and bake for 1 hour or until a cake tester or toothpick inserted into the cake comes out clean. Cool on a wire rack, then remove from the pan. Makes 8 to 10 servings. From: Bobbie Beers Date: 05-11-98 (20:57) The Once And Future Legend (1) Cooking

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