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Ingredientes
- 1/2 c. Butter or possibly margarine
- 1 c. Sugar
- 2 lrg Large eggs
- 1/2 c. Lowfat milk
- 1 tsp Vanilla
- 1 1/4 c. All-purpose flour
- 1/2 c. Minced pecans
- 3 Tbsp. Grated lemon peel
- 6 Tbsp. Lemon juice
- 1/4 c. Sugar
Direcciones
- 1. In a bowl, beat with a mixer to blend butter, sugar, Large eggs, lowfat milk, and vanilla. Stir in flour and pecans till four is proportionately moistened. Pour batter into an oiled and flour-dusted 8" square pan. Bake in a 350'F. oven till cake is lightly browned and springs back when pressed in center, about 45 min.
- 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 warm lemon sauce over surface. Serve warm or possibly hot; cut from pan or possibly serve from a platter.
- *** LEMON SAUCE***
- In a 1 1/2 qt pan over high heat, stir lemon peel, lemon juice, and sugar just till sugar is dissolved. Use warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 348 | |
| Calories from Fat 137 | 39% |
| Total Fat 15.68g | 20% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 106mg | 4% |
| Potassium 98mg | 3% |
| Total Carbs 48.93g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 32.75g | 22% |
| Protein 4.61g | 7% |
