Set a large bowl over a pan of simmering water to create a double boiler. To the bowl, add Winnimere cheese, cream cheese, cream, ¼ cup sugar, butter, and lemon juice. Stir to combine. Once mixture has melted, carefully remove bowl from heat, and emulsify the mixture with an immersion blender until smooth. Add egg yolks, whisking constantly. Add flour and whisk until the mixture is thoroughly combined. Let batter cool in the refrigerator.
In a stand mixer, whip egg whites until soft peaks form. Add remaining sugar in three stages, and continue to whip until egg whites become light and shiny.
Using a spatula, gently fold the whipped egg whites into the chilled batter until thoroughly combined. Divide batter between the two loaf pans, and transfer to the oven. Bake for 2 hours and 10 minutes. After baking, turn oven off and open the oven door completely, letting the cake fall a bit. Cool completely before slicing into cheese-like wedges. Drizzle with citrus simple syrup and serve.