2 cups white sugar
2 cups quick-cooking water
4 eggs
1 (12 ounce) package lemon cake mix
1 cup vegetable oil
1/2 cup lemon juice
1/2 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
In a large bowl, stir together the flour, baking soda, salt and lemon juice. Set aside. In a medium bowl, cream together the butter, sugar and lemon juice. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting, combine the milk, 1/2 cup sugar, vanilla extract and 1/2 cup of sugar. Beat until light and fluffy. Stir in the milk mixture.
To make the filling: In a medium bowl, whisk together the cream and 1/2 cup of sugar. Beat until light and fluffy. Add the vanilla and mix until just smooth.