1 cup brown sugar
1/2 cup butter
1/3 cup margarine, softened
1 teaspoon vanilla extract
3 eggs
1/4 cup milk
6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons milk
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
In a large bowl, cream together the brown sugar and butter until light and fluffy. Beat in margarine and vanilla. Beat in eggs and milk until blended. Beat in flour and baking powder. Mix in lemon juice, lemon zest, lemon juice, lemon peel and lemon zest.
Beat the margarine mixture into the creamed mixture until well blended. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool completely. Frost with lemon frosting.
To make the frosting: Make the lemon frosting by mixing the sugar syrup and lemon flavored lemon lemon liqueur. Beat in lemon juice and lemon zest. Mix in lemon juice and lemon zest.
To make the lemon frosting: Beat the margarine mixture into the creamed mixture until well blended. Blend in lemon frosting until all ingredients are thoroughly combined.
Place buns in the prepared pan. Place a sheet of waxed paper under the waxed paper to prevent sticking. Place flat on waxed paper. Brush the bubbles with lemon flavored lemon liqueur.
Frost the inside of the loaf slices with lemon frosting. Chill in refrigerator for several hours, or overnight.
Remove loaf from refrigerator, and slice into thick slices. Place sliced loaf onto a lightly oiled baking sheet. Spread lemon frosting over slices of lemon cake. Refrigerate until thoroughly chilled.