Pour the cake batter into a buttered 9x13-inch glass baking dish and bake per the heat and time noted on the cake package.

While the cake is baking, zest 2 lemons (avoid the white pith) and juice enough lemons to get 1/2 cup.

To make the lemon icing, dissolve the powdered sugar in the lemon juice then add the lemon zest.

As soon as the cake is finished baking, use a fork to punch holes in the cake approximately 1/4 to 1/2-inch apart.

While it is still hot, spread the lemon icing over the cake.

Allow cake to cool thoroughly before serving.

Submitted by: DAL