• Preheat the oven to 350 degrees. Thoroughly grease an 8 inch round cake pan, line it with parchment paper, and then grease the top of the parchment as well.
• In a small bowl, whisk together flour, baking powder, and salt. Set aside.
• In another bowl, beat together butter and sugar for several minutes, until lighter in color and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
• Add the flour mixture alternating with the milk in 5 additions (flour, milk, flour, milk, flour), beating after each addition.
• In another bowl, whisk together warm melted butter and brown sugar until sugar is dissolved, 1-2 minutes. Stir in syrup, pecans, and salt.
• Pour the pecan mixture into the prepared pan. Gently spoon the cake batter on top of the nuts, starting around the perimeter. Smooth it all the way to the sides and across the middle.
• Bake for 33-38 minutes, or until the cake is golden brown and set. Run a knife around the edges of the pan, then allow to cool for 5-10 minutes. Place a greased cooling rack or your serving platter on top of the pan and flip. If any nuts are left behind, scoop them out and put them back on top of the cake.

For the glaze (optional):

• Meanwhile, make the glaze. Whisk together water, lemon juice, zest, sugar, and cornstarch in a small saucepan until cornstarch is dissolved. Add the butter and place the pan over medium heat, bringing the mixture to a boil. Reduce the heat to medium low and continue to cook, whisking constantly, until the mixture is glossy and thickened. I err on the thinner side for the sauce, as it will thicken up some when it cools.
• Pour a light drizzle of the glaze over the pecan cake. You'll probably have leftover glaze. See notes for serving ideas.