CAKE:

1 pkg. lemon cake mix (I use Betty Crocker but any premium mix may be used)
1 pkg. lemon pudding (not instant)
4 large eggs
1 cup vegetable or canola oil
1/2 cup water
juice of one fresh whole lemon - pulp included, seeds removed

Use only the temperature, pan and timing instructions from the cake mix.
Always beat eggs first and add to them the remaining ingredients. Mix thoroughly, for about two minutes, and pour into cake pan or pans.

Bake as directed on cake mix package.

Note: The additional ingredients will keep the cake moist and give it a great lemony flavor!

Confectioners' sugar may be liberally sprinkled on top once the cake is thoroughly cooled and it may also be served with real whipped cream for an added flavor boost!

LEMON GLAZE:

1 whole fresh lemon - squeezed with pulp - seeds removed
1 1/2 cups confectioners' sugar
extra lemon juice (not extract)

In a Pyrex cup or bowl: Measure sugar and mix in lemon and pulp. Heat to just warm so the sugar melts and the lemon in incorporated. If you feel you need more lemon, add a bit more juice if you have it (I use Sicilia Brand Pure Juice - Do not use extract!). If not, it's only according to taste... so go with yours!

Before glazing the cake, use a long meat fork and poke three rows of holes into the top of the cake. Pour the glaze over the cake and allow to cool completely before serving. The cake will absorb all of the glaze so do not concern yourself with any excess. You may sprinkle a liberal amount of shredded, sweetened coconut over the top of the cake if you like it. It's a great contrast to the lemon.

Optional: If you feel you wish to garnish this cake then cut a few thin strips or long curls of lemon peel and sprigs of mint leaves will give it a very pretty look.

Submitted by: Christiane Bagnato