Lemony Lemon Cake

Contributed to anonymous from the kitchen of Margaret Glende - Chandler, Arizona

1 small box lemon gelatin*
1 box yellow cake mix
4 whole eggs
3/4 cup vegetable oil
3/4 cup water

Place all ingredients in a large bowl and mix thoroughly. Pour into a greased 13 x 9-inch pan and bake at 350 degrees F for 40 minutes.

Topping
1 1/2 cups confectioners' sugar
Juice of 2 lemons and rinds of 2 lemons

Mix well. While cake is still warm from oven, punch holes in top with a wooden pick. Pour topping over cake. Serve with whipped cream, if desired.

* You may substitute lemon instant pudding for the lemon gelatin.