1 cup white sugar
1 cup cider vinegar
1 cup vegetable oil
1 (18 ounce) can lemon-lime flavored carbonated beverage
1 1/2 teaspoons vanilla extract
2 eggs
1 1/2 teaspoons lemon zest
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon lemon juice
3 1/2 teaspoons vanilla extract
5 tablespoons lemon zest
4 teaspoons margarine or margarine, melted
3 tablespoons lemon-lime flavored carbonated beverage
4 cups carrots
1 cup steamed corn
6 poached eggs
2 cups dry white wine
1 tablespoon lemon juice
1/2 cup margarine or margarine
1 1/4 cups Riesling wine
1/2 cup white wine
1 cup white sugar
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round or rectangular pans. Lay cake slices in pans. Press evenly on the top of the slices with the bottom of a large glass or metal spatula; set aside. Place lemon slices on inside of each cake. Pour lemon soda in to 1 cup of water. Set aside.
In a large bowl, combine sugar, vinegar, oil, lemon-lime soda, eggs and lemon zest. Mix thoroughly. Beat in flour, baking soda and lemon juice. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted comes out clean. Cool completely. Serve hot.