2 cups margarine, softened
1 cup white sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
3 cups water
1 egg, beaten
1 cup water
3 cups sugar
2 teaspoons lemon zest
1/2 cup brandy syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together 3/4 cup margarine, sugar, 1/2 teaspoon vanilla, lemon zest and lemon juice. Mix batter by 2 teaspoons until well blended. Spread batter into prepared pan.
Bake in the preheated oven for 1 hour. Remove from oven and cool completely. Meanwhile, creame the butter, sugar, lemon zest and brandy syrup in a small saucepan, over full heat. Remove from heat and pour over cake.