2 (8 ounce) packages cream cheese, softened
2 (4 ounce) packages yellow cake mix
1 (14 ounce) can sweetened orange juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x8 inch pans.
Count 2 large eggs, one at a time, into the cream cheese mixture. Beat until smooth with an electric mixer. Stir in the sugar and lemon zest. Beat the eggs until well mixed. Fold in the yeast and 3 cups of flour. Mix in the 2 cups of water. Spread mixture into the prepared pans.
Bake for 45 minutes in the preheated oven. Turn off oven, and let cool in the pan for 10 minutes.
In a medium saucepan, over medium heat, combine the orange juice and 2 (4 ounce) can sweetened orange juices. Bring to a boil and then decrease heat to low. Cover, and allow to cool to room temperature. Pour filling into prepared pans. Chill overnight.
Invert one piece of parchment from the pan, and place on the cool, dry surface of the cake. Chill for at least 4 hours, turning pans every 10 minutes.