Categories: Desserts 
      Yield: 8 servings 
  
    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.