3/4 cup apple cider
3 tablespoons honey
2 tablespoons lemon zest
1 cup butter, softened
2 1/2 cups brown sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup chopped pecans
1 (8 ounce) can sliced pecans
5 cups instant lemon cake mix
1 (3 ounce) package instant lemon sherbet
1 1/2 cups chopped almonds
1 cup butter or margarine
1 cup white sugar
4 egg whites
1 teaspoon vanilla extract
1 cup brown sugar
2 teaspoons lemon zest
1 cup butter, softened
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 5 inch pans.
In a large bowl, combine apple cider, honey, and lemon zest. Stir together.
In a small bowl, cream together the butter, brown sugar, flour, baking soda, cinnamon, and vanilla. Beat in the creamed mixture while whisking until blended. Fold in pecans, pecans, and lemon sherbet. Pour batter into prepared pans.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In the top of a double boiler, heat oven to 350 degrees F (175 degrees C). Grease and flour 2 5 inch pans. Place pecans into the bottom of the pans, and drizzle lemon sherbet over pecans. Place lemon cake mix over pecans.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In the top of a double boiler, heat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, flour, baking soda, cinnamon, and vanilla until light and fluffy. Beat in the pecans, lemon sherbet, pecans, and lemon cake mix until incorporated. Spoon mixture into prepared pans.
Combine lemon sherbet, pecans, and lemon cake mix. Spread lemon sherbet mixture over cake while still covering.
Cool cake completely. Garnish with chopped pecans and almonds. Buttercream frosting with lemon zest. Store in refrigerator.