In a mixing bowl, blend together the Lemon Cake Mix and Instant Lemon Jello Pudding. If you're not using a stand mixer, a hand mixer works perfectly here.
Integrate the wet ingredients into the mix.
Mix thoroughly, ensuring you scrape the bowl's base to combine everything evenly.
Transfer the batter to a greased 9x13 metal pan—the metal aids in chilling the cake efficiently later on.
Bake at 350°F for 35 minutes or until golden brown.
While the cake bakes, whip up the glaze using the recipe provided below.
Once the cake is out of the oven and beautifully golden, use a fork to poke it all over. Then, drizzle on the glaze, ensuring an even coat.
Chill the cake in the refrigerator, ideally overnight, but a minimum of 3-4 hours will do.
Once the cake is perfectly chilled, you can either cover the top with Cool Whip or leave it plain, serving each slice with a dollop of Cool Whip on the side.
Glaze
As the cake bakes, it's the perfect time to whip up the glaze. Combine 2 cups of powdered sugar with ⅓ cup lemon juice and whisk until you achieve a silky-smooth consistency.