1 1/2 c. chopped pecans, divided
1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 1/2 c. sugar
6 eggs
3 c. sifted flour
dash of salt
1 1/2 tsp. vanilla extract
1 tsp. lemon

Sprinkle 1/2 cup pecans in a greased and floured 10-inch tube pan; set aside. Cream butter and cream cheese; gradually add sugar, beating at medium speed, until light and fluffy. Add eggs, one at a time, beating after each one. Add flour and salt, stirring until combined. Stir in vanilla and remaining 1 cup pecans. Pour batter in pan.

Bake at 325°Ffor 1 1/2 hours. Cool in pan 10 minutes. Start cake in cold oven.