Lemon Tea Cake

Lemon Tea Cake Recipe

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wendy black



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1/2 c
1 c
2 large
1/2 c
1 tsp
vanilla extract
1 1/4 c
all purpose flour
1/2 c
chopped pecans


3 Tbsp
grated lemon peel
6 Tbsp
lemon juice
1/4 c

How to Make Lemon Tea Cake


  • 1In a bowl, beat with a mixer to blend butter, sugar, eggs, milk and vanilla.
  • 2Stir in flour and pecans until four is evenly moistened.
  • 3Pour batter into an oiled and flour-dusted 8" square pan.
  • 4Bake in a 350 oven until cake is lightly browned and springs back when pressed in center, about 45 minutes.
  • 5Run a knife between cake and pan rim; hold a rack onto pan top.
  • 6Invert to release cake, then tip back into pan.
  • 7Pierce cake top all over with a fork and pour hot lemon sauce over surface.
  • 8Serve hot or warm; cut from pan or serve from a platter.
  • 9LEMON SAUCE: In a 1 1/2 quart pan over high heat, stir lemon peel, lemon juice and sugar just until sugar is dissolved.
  • 10Use hot.

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About Lemon Tea Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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