1/2 cup butter, softened
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
1 cup crushed peanut butter
1 teaspoon lemon juice
1 1/2 teaspoons lemon zest
1 1/2 cups rice
1 cup all-purpose flour
3 egg whites
1 (3 ounce) package instant vanilla pudding mix
2 (8 ounce) packages cream cheese, softened
1/4 cup milk
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and vanilla. Beat in the peanut butter and lemon juice. Mix in the flour and maltose; stir into the creamed mixture until well blended. Spread 1/2 of the mixture into the cake pans. Dust remaining 1/2 cup cream cheese evenly over the cake.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the middle comes out clean. Cool completely before frosting. Garnish with remaining pecans.