1 1/2 cups water
2 (1 ounce) squares unsalted butter
2 tablespoons lemon zest
1 (16 ounce) container sweet and sour sauce
2 tablespoons brandy syrup
2 tablespoons distilled white vinegar
2 tablespoons orange juice
Preheat the oven to 450 degrees Fahrenheit (230 degrees C).
In a medium bowl, combine the water, butter, lemon zest, and 1 (16 ounce) container sweet and sour sauce. Mix intensely.
Place lemon mixture in a medium bowl, whisking constantly. Beat in remaining lemon zest and lemon cider. Pour in the vinegar, orange juice, and sugar and whisk until thoroughly combined.
Drop by tablespoon or arrow onto ungreased baking sheets; bake at 450 degrees F (220 degrees C) for 10 to 12 minutes or until inserted in the center of the cake. Cool completely. Serve hot.
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