1 cup packed brown sugar
1/3 cup packed orange juice
1 teaspoon lemon extract
2 cups all-purpose flour
6 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons lemon extract
1/8 teaspoon lemon zest
1 teaspoon ground ginger
1 teaspoon lemon extract
2 cups butter, softened
2 cups orange sherbet
Take a piece of cake paper and fold in the dark brown sugar, orange juice, lemon extract and lemon zest. Place into a greased 11x7 inch pan. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Decorate with lemon sherbet, orange poppies or icing.