1 box lemon cake mix
1 (3 oz.) pkg. instant lemon pudding mix
3 eggs
3/4 c. oil
3/4 c. water
Grated rind of 1 lemon
2 c. powdered sugar
1/3 c. lemon juice
3 tbsp. water
2 tbsp. melted butter

Beat eggs, oil and water. Add the cake mix and pudding mix. Beat with mixer. Add lemon rind. Bake in greased and floured 9 x 13 inch pan at 350 degrees for 30 to 35 mintues. While still warm, punch holes in top with large fork.

TOPPING: Blend together powdered sugar, lemon juice, water and melted butter until smooth. Spoon over cake. This cake needs no refrigeration and keep for a week without drying out. Excellent for picnics or take along dessert!