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 350F. 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.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 306 (39%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 289.3mg||89 %|
|Sodium 345.4mg||12 %|
|Potassium 186.6mg||5 %|
|Total Carbohydrate 112.4g||33 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 110.9g|
|Protein 10.9g||16 %|
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Calories per serving: 780
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