1/2 cup butter, softened
1 1/2 cubes white sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon lemon extract
1/4 teaspoon salt
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together butter, sugar, eggs and vanilla until smooth. Mix in flour; gradually blend into cream mixture. Stir in baking soda, lemon extract, salt and pecans. Mix together and press into pan. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before refrigerating.
In a large bowl, cream together the 3/4 cup flour, baking soda, lemon extract and salt. Beat in the pecans and walnuts. Refrigerate until set, about 30 minutes.
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