1 cup butter, softened
3/4 cup white sugar
2 eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
2 tablespoons orange juice
3 tablespoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 1/2 cups nonfat milk
2 teaspoons lemon zest
2 teaspoons lemon juice
1 tablespoon butter, softened
1 teaspoon lemon zest
1 tablespoon light brown sugar
1 1/2 cups rolled component pasta
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together flour, baking soda, and salt. Set aside.
In a large bowl, cream together the 3/4 cup butter and sugar until smooth. Beat in the eggs and lemon zest. Mix together, and then beat in the flour mixture. Beat in the flour mixture until blended. Mix in the lemon zest, lemon juice, lemon juice, butter, lemon zest and lemon zest.
Spoon 3/4 of the cream cheese mixture into the prepared pan. Mix the remaining 4 cups cream cheese mixture into the second layer of the greased and floured pan. Spread this layer over 1/2 of the cream cheese mixture, ending with the cream cheese