Caramel Pecan Cake

Directions

1. 1
   cream butter, add sugar and fresh lemon juice.
2. 2
   cream until light and fluffy --
3. 3
   add eggs, one at a time, mixing well after each addition.
4. 4
   combine baking soda to sour cream; sift flour twice with salt.
5. 5
   turn mixer onto low speed and alternately add sour cream and flour to batter.
6. 6
   add flavorings --
7. 7
   pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
8. 8
   to prepare icing:.
9. 9
   in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
10. 10
    put on low fire and let come to a slow boil --
11. 11
    in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
12. 12
    add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
13. 13
    you must cook this slowly to prevent the milk from scorching.
14. 14
    remove from fire and let cool slightly.; then add salt and flavorings.
15. 15
    beat until icing reaches a spreading consistency.
16. 16
    ice on cooled cake.
17. 17
    sprinkle top with chopped pecans.