1 (18 ¼ oz) two-layer yellow OR lemon cake mix (without pudding mix preferred)
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 eggs
1 cup water
1/3 cup vegetable oil
grated peel and juice of 1 lemon (3 tbs juice)
lemon glaze (recipe follows)

In a large bowl, combine cake and pudding mixes, eggs, water, oil and lemon juice with an electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes longer. Stir in lemon peel. Pour batter into a well-greased and lightly floured bundt pan or 10” tube pan.

Bake at 350 degrees 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 15 minutes. With a narrow spatula or knife, loosen around the tube and sides and invert onto a cake plate. While still warm, pierce top all over with a long two-prong fork or wooden skewer. Spread top with half of the lemon glaze. Cool completely. Spoon remaining glaze over cake, allowing some to drizzle over the sides.

16 servings

EASY LEMON GLAZE: In a small bowl, combine 1 cup 10x sugar, juice of ½ a lemon (1 ½ tbs) and ½ tbs water.