3 1/2 cups butter or margarine, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 cup fresh lemon juice
3 eggs, beaten
3/4 cup vegetable oil
1/2 cup light brown sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup heavy cream
1 cup butter or margarine
2 cups white sugar
1 teaspoon vanilla extract
3 cups bread flour
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch round pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the lemon juice and eggs, mixing just until. Stir in the flour and baking soda. Mix gently into the creamed mixture until just blended. Pour batter into prepared pan.
Bake in the preheated 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool completely.
To make the frosting: Beat together the flour and 1/4 cup white sugar until light and fluffy. Beat in the lemon zest and cream of tartar. Gently fold the lemon zest into the flour mixture.
To make the frosting: Beat butter or margarine with an electric mixer until light and fluffy. Beat in 3/4 cup brown sugar and lemon zest. Beat (with an electric mixer) in the fruit of the fruit until mixture is smooth.