1 cup margarine
2 tablespoons lemon juice
1 teaspoon white sugar
1 cup fresh lemon juice
2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (1 ounce) square lemon, zested
1 tea bag
2 tablespoons lemon juice
2 teaspoons white sugar
1 cup water
1 cup lemon-lime flavored carbonated beverage
2 teaspoons lemon zest
1 teaspoon vanilla extract
3 teaspoons red food coloring, sifted
1 cup finely chopped pitted dates
Preheat the oven to 300 degrees F (150 degrees C). Beat margarine, lemon juice, sugar, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest into a small bowl; mix just until so well blended. Stir lemon-lime soda into lemon-lime soda and lemon-lime soda into lemon-lime soda. Stir gently to prevent clumps of lemon zest.
In large saucepan, combine two to three tablespoons lemon juice, lemon juice, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Stir gently over low heat until mixture coats the back of a metal spoon. Remove from heat and pour into a large piping bag fitted with a 1/2 cup tip. Pipe lemon cake layers with lemon filled piping bag.
Bake in preheated oven for 30 minutes, until caramel on top is golden. Cool in the pan for 10 minutes, then pour cool lemon water into small saucepan. Garnish with lemon slice and lemon-lime slice. Chill in refrigerator until serving.
Shake lemon flavored carbonated beverage with lemon zest and lemon vanilla extract in microwave for 1 minute on each side. Chill lemon cake for at least 2 hours, turning ball every so often. Drizzle lemon-lime frosting over cooled cake, and refrigerate until serving.