1 cup butter
2 cups white sugar
1 cup packed light brown sugar
12 eggs
1 1/2 cups fresh lemon juice
1 cup lemon zest
1 cup lemon zest
1 cup lemon zest
1 cup lemon zest
2 teaspoons vanilla extract
1 (12 ounce) can frozen lemonade concentrate
1 cup milk
1 (15 ounce) can sliced fresh cherries, drained
Beat margarine and brown sugar together and set aside. Stir together eggs, lemon juice, lemon zest, lemon zest, lemon zest and lemon zest. Beat in lemon zest and lemon zest. Stir lemon zest mixture into egg mixture. Fold into lemon cake batter. Spread top with lemon cake batter. Chill in refrigerator.
Divide batter evenly into three 8 inch pans. Place cherries in one half of each pan, and drizzle lemon glaze over cherries. Place cherries on top of peach cake batter.
Frost between layers with lemon cake batter. Place lemon glaze over cake and frost. Cover with waxed paper or aluminum foil and store in refrigerator.