Caramel Pecan Cake

this is a recipe given to me by an elderly neighbor...have not made it myself..but sure enjoyed hers!

• Ready In: 1 hr 55 mins
• Yields: 12-14

Ingredients

• 1⁄2 cup butter, softened
• 3  cups sugar
• 1  tablespoon fresh lemon juice
• 6  large eggs
• 8  ounces sour cream
• 1⁄4 teaspoon baking soda
• 3  cups cake flour
• 1⁄2 teaspoon salt
• 1  teaspoon  almond extract
• 1  teaspoon vanilla

• ICING

• 2 1⁄2 cups sugar
• 1  large egg, beaten
• 1⁄2 cup butter, softened
• 3⁄4 cup evaporated milk
• 1  teaspoon vanilla
• 1⁄4 teaspoon  almond extract
• 1  dash salt
•  chopped pecans

Directions

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