2 (8 ounce) packages instant cream cheese, softened
4 eggs
1 1/2 cups white sugar
2 cups margarine, chilled and diced
2 teaspoons vanilla extract
2 tablespoons orange juice
1/2 teaspoon lemon juice
1 tablespoon orange zest
1 (12 ounce) package Dijon mustard
1 tablespoon water
1 tablespoon orange juice
1 teaspoon lemon zest
Preheat oven to 350 degrees Fahrenheit (175 degrees C), 350 degrees C (175 degrees C), or 400 degrees F). Grease and flour 2 12-inch round pans.
Heat oven to 375 degrees F/190 degrees C.
In a medium bowl, cream together the cream cheese and eggs. Combine the white sugar and margarine; beat into creamed mixture slowly. Stir in the vanilla extract and orange juice. Beat into the egg mixture.
Press a portion of the batter in the bottom of each prepared pan. Bake in the preheated oven for 8 to 10 minutes, or until a toothpick inserted into the center of each cake comes out clean. Repeat with remaining batter and egg mixture. Allow to cool completely, then frost icing on top with lemon water and orange juice and lime zest.