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Lemon Tea Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 349
% Daily Value**
Total Fat 18g
Saturated Fat 8g
Unsaturated Fat 2g
Cholesterol 88mg
Sodium 107mg
Total Carbohydrate 43g
Dietary Fiber 1g
Sugars 27g
Protein 5g
Vitamin A  9%Vitamin C  13%
Calcium  4%Iron  7%
Potassium  3%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Tea Cake

Recipe Tags: Cake Recipes

Date Added: December 06, 2017


1 Cup Sugar
1/2 Cup Butter or margarine
1 Teaspoon Vanilla
1 1/4 Cups All-Purpose Flour
6 Tablespoons Lemon Juice fresh
3 Tablespoons Lemons peel, grated
1/2 Cup Milk
2 Eggs Large
1/2 Cup Pecan Chopped
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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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