Lemon Cake with Glaze

by Verlie Cox

1 package White Cake mix
1 package Lemon Jell-O
3 large Eggs
¾ cup Vegetable Oil
¾ cup cold Water

Filling
2½ cups Powdered Sugar
Juice of 2 fresh lemons

Combine all of the ingredients and bake in a 350° oven for 35-40 minutes. While cake is still warm, pierce top with prongs of a meat fork.

Combine powdered sugar and lemon juice and mix well. Pour this mixture over the entire cake. Chill cake for 2 hours before serving. Store cake in refrigerator until ready to serve.