1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 cup milk
3 cups sour cream
1 cup chopped pecans
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs, one at a time. Mix in the lemon zest and milk, then stir in the sour cream. Beat in the flour mixture alternately with the pecans. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan.
Creamy & luscious, with great book texture & lovely brownies. Has got to be the healthiest cake I have ever made. Thanks for sharing!
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