1 cup butter, softened
1 cup white sugar
3 eggs
3 tablespoons lemon juice
2 1/2 teaspoons vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
8 cups lightly salted caramel cornflake cereal
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 8x8 inch baking pan or 9x13 inch baking dish.
In a large bowl, cream together the butter, sugar, eggs, lemon juice and vanilla until smooth. Beat in flour and baking soda. Stir in cornflakes.
Place caramel cornflake cereal between two layers of waxed paper, pressing firmly so that they do not mar the edges. Spread over crepe mixture.
Place half of crepe mixture on top of caramel cornflake mixture. Spoon remaining crepe mixture over crepe mixture. Dust with remaining lemon juice. Place remaining crepe mixture on top of caramel cornflake syrup.
Place half of caramel cornflake syrup on waxed paper. Spread half of caramel cornflake mixture on top of crepe mixture. Sprinkle remaining crepe mixture on top of remaining caramel cornflake syrup.
Bake in preheated oven for 1 hour, or until golden brown.