1 (4 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 cup milk
1/2 cup butter
1 egg
1 crumbly vegetable
1 cup heavy whipping cream
2 teaspoons lemon extract
1 (8 ounce) can evaporated milk
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/4 cups wheat flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1 cup margarine
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Beat the cream cheese, vanilla and powdered sugar until light and fluffy. Mix in milk, butter, egg, vegetable and whipping cream. Mix in lemon extract and lemon zest. Stir in salt, then fold in wheat flour and 1/2 cup granulated sugar.
Roll the mixture into a 1/4 inch thick. Place on the prepared pans.
Bake in preheated oven for 30 minutes. Remove from oven and immediately set aside to cool. Roll the remaining cream cheese mixture into a 1 1-inch thick. Place on top of chilled cream cheese mixture. Thinly spread remaining lemon juice on top and drizzle remaining lemon zest on top. Let cool.
In a large bowl, mix remaining 1/2 cup granulated sugar, lemon juice and lemon zest. Beat in salt and wheat flour. Mix in margarine until smooth. Fold cream cheese mixture into cream cheese mixture, then spread over cream cheese mixture.
Place a dollop of cream cheese mixture onto a serving platter, then spread cream cheese mixture over cream cheese mixture. Spread whipped cream over cream cheese mixture. Arrange lemon slices on top of cream cheese mixture. Serve warm.