1 pkg. lemon cake mix
4 eggs
1 pkg. lemon jello
3/4 c. water
3/4 c. oil

Lemon Glaze:

1 (6 oz.) can frozen concentrated lemon juice, thawed
1/4 c. sugar

Preheat oven to 325°F. Mix the first 5 ingredients together following directions on the cake mix box. Place batter in a greased and floured Bundt or ringed cake pan.

Bake for 1 hour. While cake is baking, mix the glaze ingredients together. When cake is done, poke toothpick in and if it comes out dry, it's done. Take out of the oven, place on a damp kitchen towel to cool. This method keeps cake from sticking to sides. Poke holes with a skewer or something like a skewer and spoon the glaze over the cake after you invert cake on a cake plate. Use all the glaze.