1 cup white sugar
1 cup milk
4 eggs
1/2 cup butter
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1 cup chocolate syrup
3 tablespoons lemon-lime soda
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, combine sugar, milk, eggs, butter, flour, baking powder, baking soda, almond extract and lemon zest. Beat on low speed until blended. Slip 2 teaspoons lemon juice into each moistened pan to form 4 thick layers. Spread lemon syrup over mixture by layer by layer. Set aside and chill overnight.
In a small bowl, mix chocolate syrup and lemon juice to form into a glaze. Pour over lemon-lime mixture, stirring from bottom of pan to top.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until toothpick inserted in center comes out clean. Cool completely and refrigerate until set.
Dab lemon glaze on one side of each cut of tart, blotting lightly with a piece of waxed paper, to a smooth glossy finish. Press remaining lemon juice on top of tart cut, turning tart more than once. Take tart center part corner of pie and pinch to seal.
Frost top half and sides with lemon cream sandwich style frosting. Mark 1 teaspoon frosting onto center. Frost tart edges and spread lemon creme over creme. Chill airtight with foil tightly covered until serving time. Frosting will be sticky.