1 1/4 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup margarine
2 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 (3 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
1/2 cup lemon juice
1/4 cup lemon-lime soda
1 (3 ounce) bottle lemon liqueue
1 (3 ounce) package lemon flavored Jell-O mix
1 teaspoon lemon liqueue
1/2 cup lemonade
Heat oven to 325 degrees F (165 degrees C). Grease and flour 2 (9 inch) round pans. Sift together 1/2 cup flour, baking powder, baking soda and margarine. Set aside remaining flour.
In a large bowl, beat eggs, sugar, lemon zest, lemon juice and lemon liqueue. Stir into flour mixture until just blended. Gently fold in lemon pudding mix, lemon zest, lemon juice and lemon-lime soda.
Roll out onto a large baking sheet. Using a piping bag, pipe 12 rounds of cake. Bake 9 to 13 minutes in center of each oven. Cool completely on wire rack. Chill for a week.
Using a piping bag, pipe 1/2 cup lemon Zest from lemon-lime soda into the center of each frosting. Chill for 4 to 10 minutes in the refrigerator.
1 tsp lemon tea
3 large eggs
1 cup white sugar
1 egg, beaten
2 1/4 cups milk
1/4 tsp vanilla extract
1/2 cup lemon liqueur
1/2 cup lemon liqueue
1 (5 ounce) can evaporated milk
In a large saucepan, combine margarine, tea, eggs and sugar. Bring mixture to a boil, reduce heat and simmer until mixture is thick, about 10 minutes.
Place the eggs, 1 cup sugar and egg yolks into a separate bowl. Stir egg yolks into the syrup in a swirl and whisk until mixture is smooth. Pour melted margarine over rocks and pour remaining milk over rocks. Beat well.