2 1/2 quarts all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup butter, softened
1 cup white sugar
1/3 cup vegetable oil
1 1/2 cups white sugar
3 eggs
1 teaspoon lemon zest
1 cup chopped pecans
2 cups milk
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup chopped dates
1 teaspoon lemon zest
3 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x8 inch casserole pans.
In a large bowl, mix flour, baking soda, baking powder and salt; set aside. In a separate bowl, beat egg, butter sugar, oil, sugar gradually. Stir egg mixture into flour mixture until just blended.
In a large bowl, stir together the sugar, lemon zest, pecans, milk, lemon juice and lemon zest. Beat in the flour mixture until all ingredients are thoroughly blended. Pour batter into prepared pans.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, or until pie is under center. Cool completely before serving.