4 eggs
1 (18.5 oz.) pkg. yellow cake mix without pudding
1 (3 3/4 oz.) pkg. lemon instant pudding mix
3/4 c. water
1/3 c. vegetable oil
2 c. sifted powdered sugar
1/3 c. lemon juice
Lemon slices (optional)

Beat eggs until thick and lemon colored. Add next 4 ingredients; beat 10 minutes at medium speed of electric mixer. Pour butter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan and invert onto cake platter.

Combine sugar and lemon juice in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Prick cake surface at 1-inch intervals with a meat fork; drizzle glaze over cake. Garnish with lemon slices, if desired. Yield: 1 (10-inch) cake.