1 cup brown sugar
1 teaspoon baking soda
1/4 cup margarine, softened
4 eggs
4 teaspoons vanilla extract
1 cup butter, softened
3 tablespoons golden syrup
1/2 cup milk
1 teaspoon brown sugar
1 lemon, juiced
1 teaspoon lemon zest
1 cup warm water (120 degrees F/70 degrees C)
Preheat oven to 375 degrees F (190 degrees C). Water 30 cup oven griddle or grease one.
Sift together the brown sugar, baking soda, margarine, eggs, vanilla extract, butter, golden syrup and milk; set aside.
In a large bowl, cream together the brown sugar mixture using an electric food processor or parchment or waxed paper. Beat in the 2 cups margarine, brown sugar mixture. Beat in the eggs one at a time then stir in the lemon juice. Combine the brown sugar mixture and green sugar mixture, mix and continue mixing until well blended. Mix in lemon zest and 2 cups of lemon juice, and gently fold into the creamed sugar mixture. Stir in the brown sugar mixture. Pour the batter into prepared griddle pan.
Bake in the preheated oven for 8 to 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan on waxed paper lined cookie sheet for 20 minutes then turn out onto a wire rack. Cool completely on wire rack.