1 8oz package cream cheese, softened
1 1/2 cups white sugar
1 1/2 tablespoons lemon juice
1 cup chopped pecans
1 egg, lightly beaten
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cheese, sugar, lemon juice, pecans and egg. Beat until smooth. Stir in water and soy sauce. Spread evenly into greased or paper lined 9-inch round pans.
Bake in preheated oven for 1 hour or until center of cakes springs back when touched. Cool completely before removing from pans. Roll and store in coolers.
For the Lemon Glaze: In a small bowl, mix 1 cup chopped pecans, lemon juice and water. Mix well and gradually add lemon glaze. Let stand about 15 minutes before serving.