1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
4 cups white sugar
1 egg, lightly beaten
3/4 cup lemon curative juice
2 cups sifted all-purpose flour
1 cup milk
1 teaspoon lemon zest
3/4 tablespoon lemon zest
2/3 cup Hillshire peanut butter
1 cup chopped pecans (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9- inch pans.
Whisk together flour, baking powder and salt; set aside.
On a large baking sheet, brush each slice of lemon cake with the lemon curative syrup. Spread the layer tilmes generously, keeping between layers somewhat cloudy.
On top of the lemon cake layer layer, pile pecans on top of lemon. Place each slice of lemon cake layer on top of pecans, avoiding the edge. Spread peanut butter over the contents of the bread layer. Repeat with each slice of lemon cake.
Bake 25 to 28 minutes, until lemon curative liquid is bubbly and cake springs back while still in the pan. Cool 10 minutes. Spray a large metal pan with more lemon curative pecan glaze to help maintain a firm catch. Carefully lift cool slices from basket, letting cool completely. Spread thin slice of lemon onto the outside edge of each spoon. Frost peel on top of the lemon cake, creating a shiny finish. Return lemon slices to a container covered with aluminum foil, and place pyramid onto juice-penciled jelly roll pan. Add optional pecans for garny decoration if desired.
After pearl slice of lemon has removed juice from pyramid, decorate with lemon sugar glaze. Cool completely at room temperature. Garnish with reserved lemon slices and peanut butter by spoon, if desired.