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1
Preheat oven to 350 degrees. Spray pan with nonstick cooking spray. Place an 8-inch circle of parchment paper over the center of the pan.
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2
Zest 4 lemons to measure out 1/4 cup of zest. Then juice those lemons to measure 2/3 cups of juice. Set aside.
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3
In a bowl, mix cake mix, sour cream, egg and 1 tablespoon of the zest. Whisk for 1 minute. Pour batter into pan and cook for 10-12 minutes or until firm.
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4
Remove pan and let cool for 3 minutes. Invert cake onto a cooling rack. Remove parchment and let cool for 10 minutes. Meanwhile, make a glaze with 2 tablespoons of lemon juice and 2 tablespoons of sugar. Brush cake with the glaze.
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5
To make the filling, combine pudding mix, milk, 1 tablespoon of zest, and 1/4 cup of juice. Whisk until smooth. Fold in 1 cup of whipped topping until very thick. Set aside.
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6
For the topping, whisk cream cheese, remaining 2 tablespoons of zest and remaining 1/4 cup of juice until smooth. Slowly add remaining sugar and whisk until smooth again. Add remaining whipped topping all at once, fold just until combined. Mixture will looked curdled but will smooth out as you spread over cake.
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7
Spread filling into the well of the cake, then add the topping. Slice remaining lemon to garnish the cake.
