Meyer lemon cake

Flour, cake	1 cup
Pecans, nearly ground	½ cup
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Salt, fine sea	1/8 teaspoon
Butter, room temperature	¾ cup
Sugar, granulated	1 cup
Eggs, room temperature	2
Lemons, Meyer, zest	2
Vanilla extract	1 teaspoon
Sour cream	8 ounces

1. Preheat to 350°F; butter and flour a springform pan.
2. Combine the dry ingredients; set aside.
3. Cream the butter and sugar until fluffy.
4. Add the eggs, one at a time.
5. Add the zest and vanilla.
6. Gradually stir in the dry ingredients.
7. Fold in the sour cream.
8. Pour into the pan, and bake for 35 to 45 minutes.