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Lemon tea cake.

1/2 cup (1/4 lb.) butter or margarine, cut in chunks 1 cup sugar 2 large eggs 1/2 cup milk 1 teaspoon vanilla 1-1/4 cups all-purpose flour 1/2 cup chopped pecans Lemon sauce (recipe follows)

In a bowl, beat with a mixer to blend butter, sugar, eggs, milk, and vanilla. Stir in flour and pecans until flour is evenly moistened. Pour batter into an oiled and flour-dusted 8-inch-square pan. Bake in a 350[degrees] 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. Serves 8 or 9.

Per serving: 331 cal.; 4.2 g protein; 16 g fat (7.3 g sat.); 44 g carbo.; 128 mg sodium; 77 mg chol.

Lemon sauce. In a 1- to 1-1/2-quart pan over high heat, stir 3 tablespoons grated lemon peel, 6 tablespoons lemon juice, and 1/4 cup sugar just until sugar is dissolved. Use hot.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Visteen, Yvonne
Publication:Sunset
Article Type:Column
Date:Apr 1, 1992
Words:206
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