1 pkg. lemon cake mix
4 eggs
1 c. water
1 reg. (4 serving) pkg. lemon instant pudding
1/2 c. vegetable oil
1/3 c. powdered sugar
5 tbsp. lemon juice

Heat oven to just below 350 degrees. Grease and flour a heavy Bundt pan. Place cake mix, instant pudding, eggs, vegetable oil and water in a large bowl. Electric mixer, beat at medium speed for 2 or 3 minutes scraping the bowl occasionally with a rubber spatula.

Pour into pan and bake 35 minutes. Cool on wire rack for about 5 minutes before removing from pan. Blend together powdered sugar and lemon juice. Spoon over top and sides of warm cake, covering as much of the cake as possible. Cake will keep moist for several days.