3 cups water
1/2 cup lemon juice
1/2 cup white sugar
2 tablespoons lemon zest
5 cups granulated sugar
4 cups crushed cornflakes cereal
In a large saucepan, mix water, lemon juice, sugar, lemon zest and granulated sugar. Bring to a boil over medium heat, stirring constantly. Boil for 5 to 6 minutes, or until mixture thickens enough to coat the back of a metal spoon. Remove from heat and stir in the crushed cornflake cereal. Transfer to a large bowl.
Pour lemon mixture into a 9x13-inch baking pan. Pour the crushed cereal over top of cake. Cover the edges of the cake with a moist towel and refrigerate overnight.
Lick and puncture the edges of the cake with a fork, and frost the inside of the rim of the pan.
Within 3 to 4 days, remove the pan from refrigerator and allow to cool. Dip the top of the cake in warm lemon juice and sugar mixture and place on an cooling rack. Refrigerate the remaining lemon juice mixture in the refrigerator until serving time.