1 1/4 cups white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup vegetable oil
3 eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup butter, melted
1/4 cup white sugar
1/8 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 cup chopped pecans
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup cream cheese, softened
1 1/2 cups milk
1/2 cup lemon juice
3 tablespoons lemon zest
1/3 cup butter
1 teaspoon vanilla extract
1 egg
1 cup margarine
1/4 cup white sugar
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour one 10 inch tube pan.
In a small saucepan, cream together the sugar and baking soda. Add the oil, beat until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon juice, lemon zest and butter. Combine the flour, baking powder, baking soda, cinnamon and salt, gradually blend into the creamed mixture until well blended. Fold in the pecans. Spread evenly into the prepared pan.
Bake in the preheated oven for 15 to 18 minutes, or until set. Cool completely before cutting into squares.
To make the whipped cream filling: Beat cream cheese, sugar and lemon juice in large mixer bowl until smooth. Stir in flour mixture. Beat until combined. Spread over cooled cake. Refrigerate one hour before serving.
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