1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1/4 cup vegetable oil
2 eggs
1 cup milk
1 cup butter
1 1/2 cups white sugar
3 tablespoons lemon juice
3 tablespoons lemon zest
2 teaspoons vanilla extract
1/2 cup lemon zest
2 teaspoons lemon zest
2 tablespoons lemon zest
1/8 cup hotel brandy
1/4 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Beat the cake mix and pudding mix into a small bowl. Mix the oil, eggs and milk in small small amounts into the bottom of a 14x9 inch pan.
Bake in the preheated oven until egg whites are bright and lemon zest is dark brown, about 1 hour. Cool slightly, and frost.
To make the frosting: In a medium bowl, combine melting butter, sugar, lemon juice and lemon zest. Mix, then cream with the flour of choice. Beat in the flour mixture, 2-3 minutes, beating until smooth. Stir the lemon zest and lemon zest into the frosting.
To make the lemon glaze: In a small bowl, mix lemon zest, lemon zest, lemon zest and lemon zest. Mix thoroughly.
To make the lemon glaze: Beat the cream mixture into a small bowl. Mix in the lemon glaze by stirring in lemon zest, lemon zest and lemon zest. Dip cake into glaze before lifting from pan.