Try this Lemon Tea Cake recipe, or contribute your own.
Suggest a better description1. 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 | ||
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Calories: 780 | ||
Calories from Fat: 306 (39%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 780
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