Lemon Tea Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or margarine,
1 cup: Sugar,
2 Large: eggs,
1/2 cup: Milk,
1 tsp: Vanilla,
1 1/4 cup: All-purpose flour,
1/2 cup: Chopped pecans,
LEMON SAUCE
3 tbsp: Grated lemon peel,
6 tbsp: Lemon juice,
1/4 cup: Sugar,
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" square pan. Bake in a
350F. 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.
Source from luhu.jp
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
350F. 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.
Source from luhu.jp
Tags
Desserts