2 whole medium-sized lemons
1 cup sugar
1 cup margarine, softened
a few drops of boiling water (optional)
4 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder

Preheat oven to 350 F. Wash the lemons and peel off the rind. In a food processor or a blender, process the sugar and lemon rind until the rind is finely chopped and well mixed. Add the margarine and blend well. To make a fine textured cake, add a few drops of boiling water and process to combine. Add the eggs one at a time, processing after each addition. Add the flour and baking powder, process with several quick on/off turns to just mix. Pour into a greased bundt pan and bake for 45 minutes. When finished baking, remove from oven and let it sit for 10 minutes. Then turn the cake out onto a rack and cool.

FROSTING (optional):
In a small bowl, squeeze the juice from both lemons and mix with 1 cup of powdered sugar. Spoon the frosting slowly over the cake. You can add more powdered sugar to the frosting to make it thicker.