Lemon Tea Cake

1/2 c Butter or margarine

1 c Sugar

2 Large eggs

1/2 c Milk

1 ts Vanilla

1 1/4 c All-purpose flour

1/2 c Chopped pecans

LEMON SAUCE

3 tb Grated lemon peel

6 tb Lemon juice

1/4 c Sugar

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.