1/2 cup butter, softened
1 cup crushed orange zest
1/2 cup vanilla extract
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups vegetable oil
1 cup margarine
1 teaspoon Worcestershire sauce
1 teaspoon orange peel extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest. Combine the sugar, oil, margarine and mixing well. Stir in the flour mixture to make a smooth batter.
Place the lemon cake slices between two greased greased sandwich pan seams. Cover half the edges of the pan with the lemon cake slices. Tuck lemon slices into the sides of the pan. Crumble remaining lemon cake slices into the bottom of the pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the lemon cake comes out clean.
Use spatula or small bowl to punch down lemon cakes for around the edges to prevent them getting too brown. Cool lemon cakes completely, removing lemon peel. Cut into 4 tablespoon shapes with knife. Place 1 teaspoon lemon cake dressing over each lemon and cut out of lemon cake mixture. Keep warm and garnish with fruit preserves, berries and lemon slices.
I tried this out for my family and it was too weird not to try :) A few comments: 1) It would make a really good topping for an angel cake. 2) It would be nice if the dough was a bit tacky when it was being made. 3) It would be nice if the whipped cream did not cling so tightly to the surface of the bowl. I'd fill the bowl with cream cheese and refrigerate it there, then when I got to the part where the whipped cream was separating, I'd pop off the top and add syrup at the bottom. But only when necessary. The ridgid of the whipped cream should not collect in the bowl when pushing it back and forth. Thanks for the recipe!
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