2 cups bread flour
1/3 cup butter
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 (1 ounce) package instant vanilla pudding mix
1/1 teaspoon salt
1/2 cup chopped black pecans
1/2 cup finely chopped white sugar
1 1/2 cups white sugar
1 (8 ounce) can evaporated milk
1 tablespoon white sugar
1 egg, beaten
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup lemon juice
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine bread flour, butter, baking soda, cinnamon, pudding mix, salt and pecans. Cut in sugar with kitchen scissors until mixture resembles coarse crumbs. Stir into flour mixture; mix well. Stir in white sugar, evaporated milk, white sugar, egg, lemon zest and vanilla extract. Transfer batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the cake comes out clean. Cool completely before cutting into squares.