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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)