1/2 cup butter, melted
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon zest
3 tablespoons vegetable oil
1 (8 ounce) package brown gravy mix
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup white cornmeal
1/2 cup chopped pecans (optional)
Melt 1/2 cup butter, sugar, egg, vanilla extract, lemon zest and lemon zest in heavy-duty saucepan over medium heat. Bring to a boil, stirring constantly. Bring to a full boil, stirring constantly. Boil for 1 minute, scraping sides of pan.
Remove lid from pan. Remove from heat, reduce heat to medium and stir in brown gravy mix and cornmeal. Add pecans if desired. Heat, stirring frequently, until white sugar is melted. Pour mixture into prepared pan; cool slightly.
Reduce temperature to medium-low. Bake in preheated oven until a toothpick inserted into center of the cake comes out clean, about 20 minutes. Cool completely.