I'm still experimenting with the lemon cake. I think that I'm going to switch frostings from a cream cheese/butter/lemon/confectioner's sugar recipe to a Italian meringue/butter/cream cheese/lemon curd recipe. I've tried it once and it turned out fabulous! It's supposed to hold up at room temperature and the egg whites supposedly get cooked in the process. There's also a Swiss meringue version that definitely has cooked egg whites and that may work out even better.
I cannot eat another bite of cake.