1 cup dark brown sugar
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 tablespoons butter
4 eggs
2 cups chopped pecans
2 cups sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Set aside.
In a large bowl, cream together the brown sugar, white sugar, and vanilla. Beat in the lemon zest. Mix in the butter, egg, pecans, sour cream and lemon zest. Stir together well. Combine the flour, baking powder, baking soda and salt. Stir into the creamed mixture until well blended. Fold the dry ingredients into the creamed mixture. Fold the flour mixture into the creamed mixture until well blended. Fold the dry ingredients into the whipped cream until well blended. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Cut into large squares. Frost the tops with cream cheese frosting.