1 (11 ounce) package white cake mix
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1/4 cup milk
1 teaspoon baking soda
1 cup white sugar
1 1/2 cups lemon juice
1 cup lemon zest
1 1/2 cups lemon-lime flavored carbonated beverage
1 1/2 cups vegetable oil
1 (3 ounce) package cream cheese, softened
1/2 cup butter
1/2 cup finely chopped almonds
8 Cream Cheese, softened
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cookie sheets.
In a large bowl, stir together cake mix, pudding mix, eggs, milk and soda. Beat with electric mixer on low speed until blended. Add lemon juice, lemon zest and lemon zest; beat on medium speed until blended. Stir together cream cheese, butter and chopped almonds. Cover 4 cake layers, about 1/2 inch thick. Spoon filling into baked baking dishes.
Bake in the preheated oven for 40 minutes, or until the cake springs back when lightly touched in center. Cool completely before refrigerating.