Ingredients

1/2 C. butter or margarine
1 C. sugar
2 large eggs
1/2 C. milk
1 tsp. vanilla
1 1/4 C. all-purpose flour
1/2 C. chopped pecans
Lemon sauce
3 Tbsp. grated lemon peel
6 Tbsp. lemon juice
1/4 C. sugar

Cooking Instructions

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 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. 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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)