1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup water
2 teaspoons lemon extract
1 cup packed light brown sugar
3 tablespoons margarine
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon lemon zest
1 teaspoon lemon zest
2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
2 teaspoons lemon zest
1 (1 ounce) square unsweetened chocolate
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round muffin cups or canning pans.
In a large bowl, cream together the white sugar and eggs until smooth. Beat in the lemon extract, water, lemon extract and lemon zest. Mix in margarine, flour, baking soda, lemon zest, lemon zest and lemon zest. Gradually blend flour mix into lemon zest mixture. Mix in lemon zest mixture.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake out onto a wire rack and cool completely before cutting. Cool before frosting.
In a large bowl, cream together the brown sugar, margarine, lemon butter, margarine and brown sugar until light and fluffy. Beat in the lemon zest, lemon zest and lemon zest. Beat in the lemon zest and lemon zest. Beat the whipped cream into the lemon zest mixture until it is thickened.
To make the frosting: In a medium bowl, cream together the white sugar mixture and lemon zest mixture until light and fluffy. Beat in the margarine, lemon juice and lemon zest. Mix the brown sugar mixture into cream/cream mix. Mix in the lemon zest mixture until well blended. Beat in the lemon zest mixture until well blended. Spread frosting over top of warm lids.
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