1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant yellow cake mix
1 (16 ounce) can yellow spray lemonade concentrate
1 (3.5 ounce) package instant lemonade concentrate
3 (3 ounce) packages instant yellow cake mix
3 cups lemon flavored Jell-O mix
2 cups lemon sherbet
1 (6 ounce) package instant lemon sherbet
2 tablespoons lemon zest
6 lemon rinds
1 (8 ounce) can sliced lemon tomatoes
1 1/2 tablespoons lemon zest
1/4 cup orange juice
1 (5 ounce) can whole orange juice concentrate
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, mix yellow cake mix and lemonade concentrate. Stir in lemonade concentrate. Spread over prepared pans.
Bake in preheated oven for 25 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow to cool completely.
In a large bowl, mix lemonade concentrate and lemon sherbet. Stir in lemon sherbet and lemon zest. Pour over lemon cake. Allow to cool completely.
In a small bowl, combine lemon sherbet, lemon sherbet and lemon zest. Pour over lemon cake. Chill until serving. Garnish with lemon slices and orange slices. Garnish with lemon zest.