Lemon cake mix or yellow cake mix can be used, but should not have pudding mix. I want the lemon flavor to be tart and fresh, so I add some fresh juice and plenty of zest.
Preheat the oven to 350. Grease with shortening, then flour a 10 cup bundt pan.
In a small bowl, combine Jell-O with boiling water and allow it to cool slightly. Using mixer, combine cake mix with eggs, adding eggs one at a time. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed.
Pour the cake batter into the prepared pan (or pans) and bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a plate to cool completely.
In a small bowl, mix the lemon juice and powdered sugar. Slowly drizzle the glaze over the top of the cake. The cake can still be slightly warm when you do this.Once the cake has cooled completely, store in an airtight container at room temperature.
Karleen Tyksinski