Lemon Tea Cake Recipe

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Lemon Tea Cake Ingredients

1/2 cup butter or margarine
1 cup sugar
2 large eggs
1/2 cup milk
1 tsp vanilla
1 1/4 cup all-purpose flour
1/2 cup chopped pecans

LEMON SAUCE

3 tbsp grated lemon peel
6 tbsp lemon juice
1/4 cup sugar

A Recipe for
Lemon Tea Cake

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
Elaine Boosler

Mothers, food, love, and career, the four major guilt groups.
Cathy Guisewite

This Lemon Tea Cake recipe is one of many in our Dessert Category.

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

This Recipe for Lemon Tea Cake is one of thousands in the Recipes-to-go Dessert Cookbook.

Chowder breathes reassurance. It steams consolation.
Clementine Paddleford

Lemon Tea Cake Recipe
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Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
Judith Olney

I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”
Steven Wright

This is a recipe for Lemon Tea Cake from the recipe cookbook of Recipes-to-go (Dessert)

Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

Lemon Tea Cake recipe - a tasty recipe for you to add to your collection!
Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.
Sharon Stone

If you find any errors in this Lemon Tea Cake recipe please inform us and we will amend the Lemon Tea Cake recipe immediately

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Lemon Tea Cake

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."
'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

Lemon Tea Cake Directions

1. 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" square pan. Bake in a
350'F. oven until cake is lightly browned and springs back when
pressed in center, about 45 minutes.
2. 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.

~ Yvonne Visteen, Portland, Oregon.

Serves: 8

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Lemon Tea Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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