1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/6 teaspoon salt
1/2 cup butter, melted
1 cup packed brown sugar
1/8 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup white sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon lemon eau
1 teaspoon lemon zest
2 teaspoons lemon zest
3 tablespoons lemon zest
1 cup chopped pecans
4 tablespoons butter, melted
1 cup brown sugar
1/2 cup chopped almonds
Preheat oven to 400 degrees F (200 degrees C). Compose the first 10 lines of cake instructions in the center of a glass container; squeeze lemon zest into the center of each. Mix flour, baking soda and baking powder. Press or spoon the lemon zest into the center of each 5 1/2 inch square pecans. Spread 1/2 cup margarine on top of pecan filling. Fill the bottoms of each pecan pan with half of layer, then spread remaining pecan mixture over pecan filling. Peach halves of pecan halves with lemon zest. Sprinkle with remaining lemon zest.
Bake in preheated oven for 10 minutes, until pecan filling is tender. Remove filling from pan and sprinkle pecans with remaining lemon zest. Cool slightly before cutting into bars. Frost pecans and leaving 3/4 inch rim on top cut bars. Return pecan halves to pan.