Ingredients
- 2 eggs
- 250 gr sugar
- 160 gr all purpose flour
- 120 ml milk
- 110 gr butter
- 90 ml lemon juice
- 65 gr pecans (chopped)
- 18 gr lemon peel (grated)
- 4 gr 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 1.5 quart pan over high heat, stir lemon peel, lemon juice, and sugar just until sugar is dissolved. Use hot. ~ Yvonne Visteen, Portland, Oregon.
