1 pound butter, softened
1 tablespoon brown sugar
1 tablespoon lemon juice
1 (2 ounce) package instant vanilla pudding mix
1 1/2 cups milk
3 eggs
1/4 cup lemon juice
1/4 cup lemon zest
2 tablespoons lemon zest
1 (14 ounce) can frozen orange juice concentrate, thawed
Preheat oven to 350 degrees F (175 degrees C).
Put butter, brown sugar, lemon juice, pudding mix, milk, eggs and lemon zest into a saucepan and mix vigorously to make a syrup. Add orange juice and lemon zest and mix well. Pour the syrup into the bottom of a large 9x13 inch pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.