LEMON JELLY CAKE
(Quickie Lemon Chiffon)

1 box lemon supreme cake mix
1 pkg instant lemon pudding
1/2 cup water (plus lemon juice to make 3/4 cup liquid)
3/4 cup oil
4 eggs
1 tsp lemon flavoring
1/2 lemon - juice and zest

Grease (Spray) and flour (shake out excess) )a large bundt pan Place
cake mix in large bowl, add instant pudding, cold water, lemon juice and
zest, oil, and 4 eggs - one at a time beating well. Beat for 4 minutes
until cake batter is smooth and thick. Preheat oven to 350* degrees F
and bake for 50 - 60 minutes until toothpick comes out clean. Cool on
rack.

You can make a drizzle of icing sugar, margarine or butter, vanilla,
lemon juice and zest - when cake is completely cool, drizzle over cake.