Preheat oven to 350°F. Line the bottom of an 8-inch round cake pan with waxed or parchment paper. Grease the paper and sides of the pan.
In a bowl, cream together 3/4 cup butter, brown sugar, and zest from 1 lemon. Beat in egg yolks, then stir in flour, baking soda, caraway seeds, and 3 tablespoons lemon juice.
Beat egg whites until stiff and fold into the batter. Bake for 1 hour.
Turn out of the pan onto a wire rack and cool for 1 hour.
Cream remaining butter, zest from 1 lemon, and remaining lemon juice. Gradually add the confectioners’ sugar to make the glaze.
Spread glaze on the cooled cake. Best eaten the next day.
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