Put first five ingredients into a large bowl. Beat for 3 minutes. Pour into greased 9"x12" pan. Bake at 350 degrees for 30 minutes or until cake springs back when lightly depressed. Place on rack.

Grate the rind of the lemons. Extract the juice. Mix confectioners sugar, lemon juice and rind (a blender does a nice job). Drizzle over hot cake. Pierce top of cake generously with a fork. Let cool and mellow.

This cake is so moist that one eats it with a fork. It makes a pretty dessert buffet presentation when cut into squares, put into pastel paper muffin papers, and arranged on a large platter. Assorted grapes are a good accompaniment.