** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
3.
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.
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Dietary Notes:
This recipe is very low-sodium with 107mg per serving
This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan, Citric Acid allergies.
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