Ingredients:
– 15.25 ounces yellow cake mix (I used Betty Crocker)
– 3.4 ounces lemon instant pudding mix
– ⅓ cup fresh lemon juice
– 3 large eggs
– 1 teaspoon lemon zest
For the Glaze:
– 1 cup powdered sugar
– 1 tablespoon lemon juice (more if needed for desired consistency)
– Lemon zest, for garnish (optional)
Directions:
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