1 box Lemon Supreme cake mix (I use Duncan Hines)
1 box lemon jello dissolved in 1 cup boiling water
4 eggs
2/3 cup vegetable oil
2 tsp. lemon extract

LEMON GLAZE:

1 cup confectioners' sugar
bottled lemon juice (I use Minute Maid)

Preheat oven to 350°F. Grease and flour pans (sizes and bake times to follow).

Dissolve lemon jello in boiling water and let cool. Beat eggs well with electric mixer. Blend in oil, cooled jello, lemon cake mix and extract. Beat 3 minutes. Pour into greased and floured pans and bake at times given below.

While cake bakes, mix 1 cup confectioners' sugar with 1/2 bottled lemon juice. A toothpick inserted in center of cake should come out clean when done.

Remove cake from oven but leave in pan. While hot, poke holes down into cake all over. Pour lemon glaze over the whole cake.

Pan sizes and bake times:

Large Bundt pan -- 45 to 50 minutes.
13x9x2-inch -- 35 to 40 minutes.
2 loaf pans -- 30 to 35 minutes.
6 tiny loaf pans -- 25 to 30 minutes.

Submitted by: Barb O'Brien