3 1/3 cups butter, softened
1 1/3 cups white sugar
1 cup lemon juice
1 cup kaiser rolls
1 (18 ounce) can lemon-lime soda
2 egg whites
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon lemon juice (optional)
Lightly grease two 10 inch springform pan pans or square pans.
In a large bowl, cream together the butter, sugar, lemon juice and lemon-lime soda. Beat in the flour, baking powder, baking soda, lemon juice and lemon zest. Combine the eggs, lemon zest and vanilla extract; beat into the creamed mixture until well blended. Pour batter into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow to cool completely.
Arrange lemon cake several inches apart onto to a large serving pan. Prepare the lemon cake decorations by pulling 2 tablespoons of lemon juice from the can of lemon-lime soda. Press 1 can of lemon-lime soda onto each cake shell. Cover with lemon cake decorations.
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