1 c. butter or half butter
1 c. sugar
3 eggs
1/2 lb. finely chopped pecans
1/3 c. cake flour
Grated rind of lemon

FILLING:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
Apricot preserves

Use electric beater to cream the butter and sugar together for 5 minutes or until very light. Beat in eggs, one at a time, beating 1 minute after each addition. Beat in pecans until just mixed. Fold in cake flour and lemon rind. Put in 2 greased and floured 9 inch pans. Bake at 350 degrees for 30 to 35 minutes or until the top springs back when touched. Cool on rack.

Filling: Beat cheese until soft. Beat in sugar gradually. Stir in vanilla. Spread between 2 cooled layers.

Topping Spread 1/2 to 1 cup apricot preserves stirred to thin on the top layer.

Variations: Use a butter cream frosting or use whipped cream as a topping; use another kind of nut.