4 eggs
1 pkg. (2-layer-size) yellow cake mix
1 (3 3/4 OR 3 5/8 oz.) pkg. instant lemon pudding mix (dry)
3/4 c. water
1/3 c. salad oil

Cake: Beat eggs until thick and lemon colored. Add cake mix, pudding mix, water, and oil; beat 10 minutes at medium speed on electric mixer. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350 degrees about 50 minutes. Leaving cake on pan bottom, remove sides of pan from hot cake. Using 2-tined fork, prick holes in top of cake. Drizzle Lemon Glaze over top and spread on sides of cake. Cool completely; remove pan bottom. Garnish with tin slices of lemon.

LEMON GLAZE:

2 c. sifted confectioners' sugar
1/3 c. lemon juice

Lemon Glaze: Heat 2 cups sifted confectioners' sugar with 1/3 cup lemon juice to boiling.