1 (0.6 ounce) cake mix
1 (3 ounce) package instant lemon pudding mix
2 eggs
1 cup water
1 cup vegetable oil
1/2 cup white sugar
1 tea bag
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Divide the cake mix among 8 (6 ounce) pans. Bake in the preheated oven for 60 minutes. Cool completely, cutting into cubes. Cut into cubes. Place cubes in a large plastic bowl. Add the pudding mix, eggs, water, oil, sugar and lemon zest; beat well. Transfer to 8 large plastic containers, seal tightly folded and refrigerate 24 hours.
Prepare the buns by gluing the tops of the loaf slices with 1/2 cup lemon zest. Place slices in fridge and refrigerate to chill.
Beat the egg white into the lemon zest and lemon zest into the beaten egg whites. Pour into the loaf cubes. Roll the loaves in the lemon zest until evenly coated. Wrap them in plastic wrap paper and chill in refrigerator.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely.