Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Make frosting: Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
Assemble and frost cake: Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
Cooks' notes: ·Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours. ·Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using. ·Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1212.94 Kcal (5078 kJ)
Calories from fat	712.13 Kcal
		% Daily Value*
Total Fat	79.13g	122%
Cholesterol	167.85mg	56%
Sodium	362.56mg	15%
Potassium	347.47mg	7%
Total Carbs	125.52g	42%
Sugars	88.28g	353%
Dietary Fiber	3.31g	13%
Protein	7.91g	16%
Vitamin C	1.3mg	2%
Vitamin A	0.7mg	23%
Iron	3.5mg	19%
Calcium	147.4mg	15%

Amount Per 100 g
Calories	453.96 Kcal (1901 kJ)
Calories from fat	266.52 Kcal
		% Daily Value*
Total Fat	29.61g	122%
Cholesterol	62.82mg	56%
Sodium	135.69mg	15%
Potassium	130.05mg	7%
Total Carbs	46.98g	42%
Sugars	33.04g	353%
Dietary Fiber	1.24g	13%
Protein	2.96g	16%
Vitamin C	0.5mg	2%
Vitamin A	0.3mg	23%
Iron	1.3mg	19%
Calcium	55.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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