Lemon Cake

Geoffrey likes this one

1 package Duncan Hines yellow cake mix
1 package (3-oz.) lemon gelatin
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs
Glaze:
1 cup powdered sugar, sifted
4 Tbls. fresh lemon juice (2 lemons)
2 tsp. Grated lemon zest

Lightly grease and flour a Bundt pan (you can also use an angel-food cake pan). Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with a mixer on low speed for 1 minute. Scrape down sides and mix for 2 minutes more. Pour the batter into the prepared pan, smoothing the top. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 35-40 minutes. Place on a wire rack for 10 minutes to cool.
Prepare the glaze by mixing all the ingredients till smooth. Invert the cake onto a serving platter and spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.