1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant lemon zest
1 cup water
2 eggs
1 (10 ounce) can lemon-lime flavored carbonated beverage
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons lemon zest
3 tablespoons lemon juice
1 lemon, sliced into rounds
6 cups shredded Swiss cheese
1 (3 ounce) package orange flavored Jell-O mix
1 (16 ounce) can frozen lemonade concentrate
1 quart fresh lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of 10 inch cream cake pans.
In a large bowl, combine the cake mix and pudding mix. Mix in lemon zest and lemonade. Place lemon in large glass container, leaving 1/2 inch border. Pour juice over cake. Cover and refrigerate overnight.
The next morning, preheat oven to 325 degrees F (165 degrees C).
In a large bowl, beat egg whites until frothy, and fold into lemon mixture. Stir in water, lemon juice and lemon zest. Mix in the gelatin and lemon zest and lemon juice. Mix in whipped topping and lemon zest.
Drop by rounded spoonfuls onto the prepared pans. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
In a large glass bowl, beat cream with lemon-lime flavored carbonated beverage until stiff. Beat cream cheese until fluffy. Stir in whipped topping, lemon zest and lemon juice. Mix in lemonade concentrate. Whip until thick and whip until light. Fold cream cheese into lemon cream mixture. Serve chilled.