Lemon Cake

I love this cake - sweet, tart, oh yum.

1 yellow cake mix
1 3 oz package lemon jello (sugar free works too)
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs

Preheat oven to 350 degrees. Grease and flour a bundt cake pan.

Place the cake mix, jello, oil, water and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat for two minutes more. The batter should look thick and well-blended.

Pour the batter into the prepared pan. Bake until the cake is light brown and just starts to pull away from the sides of the pan - about 40 minutes. Remove the pan from the over and place it on a wire rack to cool for 10 minutes.

Meanwhile, prepare the glaze:

2 cups confectioners sugar, sifted
2 tbsps lemon juice
1 tsp finely grated lemon zest (I've made it without...)

Combine all glaze ingredients in a small bowl and stir with a wooden spoon until well combined.

Run a long, sharp knife aroudn the edge of the cake and invert onto a serving platter. Spoon glaze evenly over warm cake so it drizzles down the side and into the center.