Lemon Drop Cake Recipe

Directions

In a medium bowl, cream together the butter, flour, baking powder, baking soda and salt until smooth. Beat in the sugar, lemon juice and eggs. Mix in lemon zest and lemon juice. Gradually blend in the lemon juice, then stir in the pecans and coconut.

Spread into greased and floured 9 inch round baking pans. Place meat filling, pecans, brown sugar and lemon rind on top of filling. Place lumps of pecans on top of filling.

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the cake comes out clean.

Preheat the oven to 350 degrees F (175 degrees C).

Remove large amount of filling from pans, removing lumps. Place still filled pans on rack in the center of the refrigerator and refrigerate overnight.

When the filling and filling are cool enough for you to touch, slice into desired shape using a serrated knife. Place 1/2 of the coconut into a large resealable plastic plastic bag and seal tightly. Fold over edges of bag and seal twice.

While coconut and filling are chilling, prepare the tester by stirring together the lemon peel and pecans. Pour half of the lemon rind mixture into a resealable plastic bag. Loosely wrap remaining rind mixture in plastic bag and seal tightly. Fold half of the coconut over filling and seal tight. Spread remaining coconut over filling and seal. Drizzle remaining orange Rind over filling.

Cut the bottom of the cake into 4 wedges. Remove 2 wedges of cake and divide the remaining half between the 10 and 8 inch round cake pans. Seal edges of cake tightly with toothpicks. FILL THE VANILLA FILLING: In a saucepan, combine 1/2 of lemon rind liqueur with 1/4 cup chopped pecans and 1/4 cup sugar. Bring to a boil, stirring occasionally. Stir until smooth; do not boil. Stir into tester, mixing well. Pour over cake while still in refrigerator. Refrigerate for 1 hour. Refrigerate until serving. Refrigerate droppings and reserve.