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Desserts

Double Pie Crust

Ingredients:

2 ½ cups flour
2 sticks unsalted butter
1 tsp. Salt
1 tsp. Sugar
5 Tbsp. Ice Water

Procedure:

Mix dry ingredients with butter until blended. Add water a little at a time, mixing until absorbed each time.

Lemon Pecan Tea Cake

Ingredients:

1 cup Butter
2 tsp. Baking Powder
2 1/4 cups Sugar
1 tsp. Salt
4 whole Eggs
1 cup Buttermilk
2 Lemons and Lemon zest
1 cup chopped Pecans
3 cups All Purpose Flour
1 cup fresh Lemon Juice

Procedure:

Preheat oven to 350 degrees Fahrenheit. Generously grease a bundt or tube pan.

In a medium-size bowl, cream butter with an electric mixer until light and creamy. Add 1 1/2 cups of the sugar and beat until blended with the butter.

Mix in eggs and minced lemon peel. Slowly beat in flour, baking powder and salt, alternating with the buttermilk. Be careful not to over mix or the cake will become tough. Fold in pecans at the end. Spoon batter into the prepared pan.

Bake in the center of the oven until cake is very golden, 50 - 60 minutes. Test by inserting a toothpick into the cake; when the toothpick comes out dry, cake is done.

While cake is baking, mix lemon juice and the remaining 3/4 cup sugar in a small pan over medium heat just until sugar dissolves.

After removing cake from oven and cooling slightly, turn the cake over onto a serving plate. Use a fork to poke several holes in cake and very slowly pour the lemon juice mixture over the cake. Makes 12 servings.