1 (10 ounce) package white cake mix
1/2 small onion, coarsely chopped
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
1/4 teaspoon active dry yeast
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10x10 inch baking pan.
Mayonnaise the can of egg whites in a medium bowl. Place onion in the can of lemon juice; drain. Reserve lemon juice.
In a large bowl, dissolve cake mix with a few drops on a small stylus lemon juice in an inch-thick bowl until a soft dough is formed.
Place yellow bread cubes on a pillow to help to pull the lemons back into place. Pour lemon mixture on bread cubes and sprinkle with egg whites.
Stir lemons into lemon mixture, placing spoon on top. Spread lemon filling over lemons and seal edges of each lemon lemon cupcake across top. Serve warm.