3 eggs
1/3 cup milk
1/3 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup milk
1 teaspoon vanilla extract
1 cup vegetable oil
1 1/2 cups white sugar
1/2 cup butter
1 egg, beaten
1 lemon, juiced
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon lemon zest
1 cup lemon juice
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C).
Beat the eggs and milk in a large bowl until the mixture is smooth. Beat in the sugar, 3/4 cup at a time, stirring after each addition. Mix in the lemon juice, lemon zest, lemon zest, flour, baking powder, baking soda, salt, pepper, orange juice, pecans and lemon juice. Pour into a 2 quart dish.
Bake in preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan.
In a small bowl, combine the milk and lemon zest. Stir until the mixture is smooth. Remove the top of the cake from the pan, and place it on a wire rack to cool completely.