1 cup white sugar
1/2 cup lemon juice
1 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon saltine green pepper
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 eggs
1 teaspoon lemon zest
1/2 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Mix together the sugar and lemon juice, and set aside.
Beat the milk and flour into the lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Beat the eggs into the wet mixture, then pour the lemon zest into the egg mixture.
Sift together the flour, baking soda, salt, ginger, and saltine green pepper into a 1 1 ounce can of lemon-lime soda. Mix together. Punch egg whites into the flour mixture, then pour over the custard. Pour over custard. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
While custard is baking, in a large bowl, cream together 1/2 cup butter, 1 cup sugar, 1 egg and lemon zest, and 1/2 cup pecans. Beat 1/2 cup of the butter mixture into the creamed mixture. Use a 1/2 cup of the whipped cream to make a glaze. Spread over custard while cool. Chill overnight, before cutting into squares.