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1
Preheat the oven to 350 degrees F.
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2
Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
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3
Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy.
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4
Scrape down the sides with a rubber spatula.
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5
In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy.
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6
With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
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7
In another bowl, combine the flour, baking powder, and salt.
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8
With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition.
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9
Scrape down the sides of the bowl as you mix.
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10
Add the lemon zest during the last 2 minutes of mixing.
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11
Divide the batter equally between the pans.
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12
To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain.
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13
Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes.
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14
Both should be golden when done and firm to the touch.
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15
The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil.
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16
They do not need to be refrigerated.
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17
In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk.
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18
With a wooden spoon, stir until the sugar dissolves.
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19
Continue to cook, stirring, until smooth and light brown, about 8 minutes.
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20
Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens.
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21
Remove from the heat and drop by the spoonful onto waxed paper.
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22
Let cool.
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23
Remove from the paper with a thin knife.
