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Lemon Jello Cake
Cake
1 15.25oz box lemon cake mix
1 3oz box lemon jello
1 cup milk
2/3 cup oil
4 eggs
Butter for bunt pan
Preheat oven to 325

Whisk eggs until combined. Whisk in milk and oil until combined. Whisk in lemon jello packet. Add in the cake mix. Whisk until smooth.

Pour mixture into buttered bunt pan. Bake for 45-50 minutes or until toothpick comes out clean.

Icing
2 cups powdered sugar
Zest of 1/3 lemon
Juice of 1/2 lemon

Add the lemon zest to the powdered sugar. Squeeze in the lemon juice in increments until desired consistency is achieved.

Note:
Ice the cake while the cake is hot if you want the icing to soak in or cold if you want the icing to sit on top. You can also add half of the icing while the cake is hot, then add the other half after the cake has cooled.