1 cup butter, softened
2 eggs
2 1/2 cups white sugar
3 1/2 teaspoons vanilla extract
1 cup milk
1/2 teaspoon grated lemon zest
1 tablespoon champagne
3 methanol
1/2 cup cold water
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch cake pans.
Combine butter, eggs, sugar, vanilla extract and milk in large bowl, beating until well blended. Beat in lemon zest, champagne and milk; stir into butter mixture. Pour batter into prepared pans.
Bake in preheated oven for 60 minutes, basting with 1/2 cup of lemon zest each hour. Cool completely, remove from pans and chill. Cool completely. Cover with waxed paper and refrigerate for at least 1 hour. Using sharp knife or wooden spoon, descend sides of pans to Frost; frost tops of pans with remaining lemon zest. Cool completely.