Ingredients
- 2 eggs
- 1 1/4 c sugar
- 1 1/4 c all purpose flour
- 1/2 c milk
- 1/2 c butter
- 6 tb lemon juice
- 1/2 c pecans (chopped)
- 3 tb lemon peel (grated)
- 1 ts vanilla
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.
