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1
Thinly peel the lemon (removing as little of the white path as possible) and add the whiskey.
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2
Let the zest macerate in the whiskey for at least 3 to 4 hours, reserving the rest of the lemon for some other purpose.
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3
Afterwards, remove the peel, mince 1 teaspoon and return to the whiskey, discarding the remaining pieces.
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4
Preheat the oven to 350 degrees F. Cream the butter, both the sugars, and egg yolks together for several minutes, until the mixture is silky smooth.
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5
Pour half the whiskey with its minced peel into the pecan meal.
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6
Stir this together and beat into the cake batter until well blended.
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7
Sift together the flour and baking powder and stir into the batter.
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8
When this is well incorporated, scrape the batter into a buttered and floured 9-inch springform or bundt pan).
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9
Gently smooth the batter with a spatula and put into the preheated oven to bake for 1 hour.
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10
Then turn off the heat and leave oven door ajar, let the cake cool in the oven for 15 minutes.
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11
Remove, release the sides of the pan (or otherwise free its contents), and put the cake on a rack to cool.
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12
The cake tastes even better the next day, it does not need refrigeration and will keep in a cake tin for at least a week.
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13
Poke holes in cake on the bottom all through cake and pour remaining whiskey in, let sit for 24 hours.
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14
Pecan meal is available in stores but you can make your own by mincing pecan bits into a fine powder.
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15
Be careful using a food processor to do this -- it is easy to end up with pecan butter instead.
