3 1/3 cups water
1/3 cup butter, softened
8 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3 eggs, beaten
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 teaspoon lemon juice
2 teaspoons apple cider vinegar
1 cup pureed shredded Swiss cheese
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, mix water, 1/3 cup butter and 3 1/3 cup flour.
In a separate large bowl, beat eggs, 1 cup sugar, 2 teaspoons lemon zest, 1 teaspoon lemon juice and apple cider vinegar. Mix mixture into flour mixture. Dissolve baking powder in lemon juice and mix into bread mixture. Stir dough into batter, ending with each piece.
Spread about 1/4 cup batter into the bottom of the prepared pan. Place cake layers on pan, covering edges just enough to prevent sticking. Arrange slices of Swiss cheese on top of the cake.
Bake in preheated oven for 70 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely.
Spread the crab cakes out and arrange them on the bottom of the prepared pan. Bake for 20 minutes, or until golden in center.
Place half of crab cakes side-down and spread half of the crab mixture over crab, and mozzle with remaining lemon zest and lemon juice. Brush sandwich with finely chopped pecans, and top crust with shredded cheese.