1 pkg. lemon cake mix (I use Duncan Hines Moist Deluxe Lemon Supreme) 1 (4 serving) pkg. lemon instant pudding mix 1/3-cup oil 1/4-cup lemon juice 3/4-cup water 4 eggs
Preheat oven to 350 degrees. Generously grease and flour a Bundt pan (or 10-inch tube pan). Blend all ingredients in a large bowl, beat on medium speed for 2 minutes. After pouring into the bundt pan I bang it on the counter a couple times to release all the air bubbles. I sprinkle sugar-crystals over the batter; then sprinkle a mixture of cinnamon\sugar over that. Using a knife I run it down thru the batter in a swirling pattern going all the way around pan. Put in center of oven to bake for 45 to 50 minutes (cake is done when toothpick inserted in center comes out clean) Cool in pan on cooling rack for 25-min's...invert onto cake plate and let finish cooling completely before drizzling with your glaze.
Glaze: 1T lemon juice, plus 1t milk (more, of either, if too thick) 2/3 cup powder sugar Whisk together well and drizzle over cake.
P.S. If you want more than just a thin-glaze you can take a Duncan Hines Creamy Home-Style flavored, (lemon\white\butter-cream...your choice), frosting tub, heat in microwave on high for 10 to 15 second intervals, until pourable. Stir and pour over cake letting it run down the sides. Or, you can just dust the cake with powdered sugar.
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