2 eggs, beaten
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon lemon zest
1 (18 ounce) can sliced fresh orange juice concentrate, divided
3 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the eggs, brown sugar, pecans and lemon juice. Beat in the flour, baking soda, lemon zest and orange juice. Spread evenly into the prepared pans.
Bake for 20 minutes in the preheated oven, or until golden brown. Remove from the oven and cool completely. Cool completely, trim and cut into shreds.
For the frosting: In a mixing bowl, beat together the 2 cups orange juice concentrate and 1 cup sliced pecans.
To make the frosting: Whip the orange juice and lemon zest in a medium bowl until frothy. Spread over warm cake. Chill until serving.