1 1/2 cups pecans

1/3 cup packed light brown sugar

2 tablespoons flour

1 tsp cinnamon

3 tablespoons cold butter, cut into pieces


2 3/4 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup softened butter

1 3/4 cups sugar

3 eggs, at room temperature

1 tsp grated lemon zest

1 tsp vanilla extract

3/4 cup sour cream

1/2 cup milk


Butter a 9 x 13 inch baking pan, dust with flour, and set aside. Preheat the oven to 350 degrees Fahrenheit.

Make the topping first, by chopping the nuts. Combine the nuts with flour, brown sugar, and cinnamon.

Cut in the butter until the mixture is crumbly.

To make the cake, sift the flour, baking soda, salt, and baking powder in a bowl and set aside. Use a mixer and cream the butter, slowly adding the sugar.

Add one egg at a time and beat until well blended.

Add the lemon zest and vanilla extract and beat until mixed.

Whisk the milk and sour cream. Add 1/3 of the mixture into the creamed ingredients until smooth.

Now, add 1/3 of the flour mixture until well blended.

Repeat the step until you use all the ingredients. Place ½ the batter in the baking pan, sprinkle with half the topping. Spread the remaining batter on top and cover with the rest of the topping. Bake for 40 minutes.

For glaze, use milk and confectioners sugar and whisk. Drizzle on cake when cooled. Makes 12 servings.