Sweet and Tart Lemon Cake

1 package lemon cake mix with pudding
4 eggs
1 cup water
1/3 cups vegetable oil
½ lemons -grated peel
1 lemon -juice

Tart Lemon Glaze:

1 ½ cups confectioners' sugar
½ lemons -grated peel
1 lemon -juice

To make the cake, in a large bowl, combine all the ingredients. With an electric mixer, beat at medium speed for 2 minutes (by hand, 300 strokes).

Pour the batter into a well-greased 10-inch Bundt pan. Bake at 350o F. for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.

Combine all the glaze ingredients and beat until smooth. Invert the cake onto a serving plate.

Prick the cake well with a toothpick and drizzle with half the glaze. Cool the cake completely; then drizzle with the remaining glaze.

Makes 12 servings