1/4 cup butter
1/2 cup white sugar
1 egg
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup milk
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 cup rolled lemon cake mix
5 cups chopped pecans, divided
8 eggs
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and milk. Set aside.
In a large bowl, cream together the butter, sugar, egg and flour. Beat until light and fluffy. Beat in the whipped cream, lemon juice, pecans and lemon cake mix. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
For the frosting: In a large saucepan, combine dry and medium cream cheese, stirring to soften. Gradually beat in the lemon juice and vanilla. Beat in the chopped pecans; frost the inside of the container.