Prepare 1 package poundcake mix as label directs but bake in a greased 9-cup Bundt pan. Invert onto rack to cool completely.

Cut a few thin slices from one end of 1 large lemon; set aside. Grate 1 tablespoon lemon peel from remaining lemon into small bowl with 1/2 cup confectioners sugar. Gradually add 2-3 teaspoons fresh lemon juice and stir with fork until well blended and of spreading consistency.

With small spatula, spread glaze over top of cake, allowing it to drip down sides. Garnish with lemon slices and few lemon or mint leaves, if you like. Makes 10 servings.